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| Fettuccine With Shellfish Sauce Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 8
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Ingredients
24 large fresh unpeeled shrimp
1 vegetable cooking spray
1/2 cup chopped onion
2 cloves garlic, crushed
1 cup dry white wine
29 oz no-salt-added whole tomatoes, (2 ca; ns) undrained and chopped
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh parsley
1 teaspoon dried whole thyme
1/4 teaspoon pepper
2 strips orange rind, (2 x 1/2 inch)
1 bay leaf
2 dozen fresh mussels, scrubbed and d; ebearded
8 cup hot cooked fettuccine, cooked witho; ut salt or fat
Cooking Directions:
Peel and devein shrimp; set aside.
Coat a large Dutch oven with cooking spray, and place over medium-low heat until hot.
Add onion, and saute 4 minutes. Add crushed garlic, and saute 1 minute. Add wine; bring to a boil, and cook 1 minute. Add chopped tomatoes and next 6 ingredients, and stir well. Bring to a boil; reduce heat, cover, and simmer 5 minutes.
Spread mussels, hinged side down, over tomato mixture. Add shrimp; cook, covered, over medium-low heat 3 minutes or until shrimp are done and mussels open. Discard orange rind strips and bay leaf.
Combine shellfish sauce and hot fettuccine in a large bowl, and toss gently to coat; spoon into individual shallow bowls. Yield: 8 servings (serving size: 1-1/2 cups).
Per serving: 436 Calories; 3g Fat (7% calories from fat); 24g Protein; 72g Carbohydrate; 70mg Cholesterol; 187mg Sodium
Recipe by: Cooking Light, May 1994, page 145
pasta
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