Cooking Light Night
I actually made this dish Monday night but these past 2 days have been a little crazy that I haven’t had a chance to post until now. If you like seafood… 2 words. Make this.
Sorry for the short write up. Its 9:11pm. Must go watch my Project Runway now. Buh bye.
(Recipe from ANCLC | photos from me!)
Makes 8 servings (1 serving = 1-1/2cups)
* CALORIES 438 (30% from fat); FAT14.8 (sat 7.7g, mono 3.6g; poly 0.9g); PROTEIN 38.5g; CARB 38g; FIBER 2.2g; CHOL 160mg; IRON 3.4mg; SODIUM 747mg; CALC 257mg
1 lb uncooked fettuccine (I used linguine)
1-1/2 tbsp butter
1 cup chopped green onions
4 garlic cloves, minced
1 lb medium shrimp, peeled
1 lb scallops
2 cups half-and-half
1/2 tsp salt
1/2 lb lump crab, shell pieces removed (I used 2-6oz TJ’s canned crabmeat)
3/4 cup shredded fresh parmesan cheese, divided (I used grated parmesan cheese)
1/4 cup chopped fresh parsley
Cook pasta according to package directions, omitting salt and fat. Drain
While pasta cooks, melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; saute about 1 minute or until tender. Add shrimp and scallops; saute about 3 minutes or until done. Reduce heat to medium-low.
Add half-and-half, salt, pepper and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook about 1 minute. Remove from heat.
Combine pasta and seafood mixture in a large bowl. Top with 1/4 cup cheese and parsley.
* Nutritional values for original recipe. Does not include my substitutions
Husband rating: A+
He’s not a big shrimp fan like me so he liked having the variation of seafood with the scallops and crabmeat. He ate 2 plates and raved the whole time.
Wifey rating: A
I love shrimp! Scallops and crab are a close 2nd seafood favorite so this dish was awesome. The only thing I’d change next time is soaking up the excess scallop moisture before adding to the saute pan b/c it wasn’t able to sear with all the liquid. Oh and… I am not a big parsley fan so I might substitute with cilantro next time too.