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Fettuccine with Shellfish Sauce
24 large fresh unpeeled shrimp
vegetable cooking spray
1/2 cup chopped onion
2 cloves garlic -- crushed
1 cup dry white wine
29 ounces no-salt-added whole tomatoes -- (2 cans) undrained and chopped
2 tablespoons chopped fresh basil
2 tablespoons 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 debearded
8 cups hot cooked fettuccine
cooked without salt or fat
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 sauté‚4 minutes. Add crushed garlic, and sauté‚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).
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