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1
Melt 1 tablespoon I Can't Believe It's Not Butter!(R) Spread in 12-inch skillet over medium-high heat and cook scallops, stirring occasionally, 2 minutes. Stir in shrimp and cook, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove seafood from skillet; set aside.
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2
Melt 1 tablespoon Spread and cook onion in same skillet, stirring occasionally, 2 minutes. Stir in red peppers and cook, stirring occasionally, 2 minutes or until vegetables are almost tender. Stir in garlic and cook 30 seconds. Stir in peas and wine. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Stir in clam broth and bring to a boil. Return seafood to skillet. Reduce heat to low and simmer covered 5 minutes or until shrimp turn pink and scallops are opaque.
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3
Toss seafood mixture, hot linguine and remaining 2 tablespoons Spread in serving bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced pitted ripe olives and chopped parsley.
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4
Calories 260, Calories From Fat 90, Saturated Fat 5g, Trans Fat 0g, Total Fat 10g, Cholesterol 105mg, Sodium 420mg, Total Carbohydrate 13g, Sugars 5g, Dietary Fiber 3g, Protein 23g
