Fettuccine With Shellfish, Tomatoes, and Olives

hungarian recipes

 

12

ounces

fettuccini pasta

1

large

ripe tomatoes, peeled and chopped

¼

cup

olives, pitted and chopped

3/4

lb

med. shrimp, peeled

1

Tbs

capers, rinsed and chopped

1/2

lb

sea scallops, halved

2

Tbs

Kalamata chopped, pitted olives

2

Tbs

chopped flat-leaf parsley

1/2

tsp

chopped fresh rosemary

2

Tbsp

minced garlic

¼

cup

grated Romano cheese

¼

cup

grated Parmesan cheese

1

Tbs

Light red wine

4

ounces

butter

½

cup

cream

Salt and black pepper to taste

 

Directions:

 

1

Bring a large pot of lightly salted water to a boil. Add the fettuccini pasta and cook for 8 minutes, then strain the pasta.

2

Heat the oil and butter in heavy large skillet over medium heat.

3

Add tomatoes, capers, and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.

4

Add shrimp and scallops and sauté until cooked through about 2 to 3 minutes

5

Mix in Kalamata olives.

6

Stir in cheese over medium heat until melted; this will thicken the sauce.

7

Add pasta to seafood mixture and toss to heat through, sprinkle fresh parsley and rosemary on the top and serve.


Servings: 2

Yield: 2

Degree of Difficulty

Degree of Difficulty: Easy

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 20  minutes

Total Time: 35 minutes

Nutrition Facts

Serving size: 1/4 of a recipe (61.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

959.83

Calories From Fat (81%)

782

% Daily Value

Total Fat 89g

137%

Saturated Fat 54.99g

275%

Cholesterol 273.39mg

91%

Sodium 1491.84mg

62%

Potassium 595.33mg

17%

Total Carbohydrates 18.08g

6%

Fiber 3.18g

13%

Sugar 6.15g

 

Protein 27.2g

54%

Copyright © 2011 H u n g a r i a n C o o k i n g . C o m | © 2011 HungarianCooking.Com All Rights Reserved |
Website Design By Global West Design LLC. 2002-2011 G l o b a l W e s t D e s i g n . C o m |