Free Recipe Fettuccine with Shellfish Sauce
Recipe Type: Free Pasta Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Fettuccine with Shellfish Sauce Recipe
24 lg Fresh unpeeled shrimp
Vegetable cooking spray
1/2 c Chopped onion
2 Cloves garlic, crushed
1 c Dry white wine
29 oz No-salt-added whole
-tomatoes, (2 cans)
-undrained and chopped
2 tb Chopped fresh basil
2 tb Chopped fresh parsley
1 ts Dried whole thyme
1/4 ts Pepper
2 Strips orange rind, (2 x 1/2
-inch)
1 Bay leaf
2 Dozen fresh mussels,
-scrubbed and debearded
8 c Hot cooked fettuccine,
-cooked without salt or fat
Fettuccine with Shellfish Sauce Preparation
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 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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