Fettuccini with Shrimp & Scallops
Serves 4
Ingredients
- 1 pound fettuccini, cooked and drained
- 1/2 cup olive oil
- 1 pound shrimp, peeled
- 1 pound bay scallops
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup shrimp broth made from the shells
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped basil
- 1 teaspoon lemon juice
- salt and pepper to taste
- grated parmesan cheese
Directions
In large stockpot, heat water for pasta according to package directions for al dente. Meanwhile, heat olive oil in large sauté pan. Add shrimp and sauté until slightly golden. Remove from pan. Do same with scallops. (Do not overcook fish). Add garlic to sauté pan and sauté about 1 minute. Return shrimp and scallops to pan. Add wine and broth; cook on medium high heat until slightly reduced. Add parsley, basil salt and pepper. Cook to reduce by about one-third. Add lemon juice. Drain pasta, leaving a little of the pasta broth. Add pasta to sauce. Toss to combine well. Serve immediately, passing cheese separately.
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