Cooking Light Night

August 20, 2008 at 9:11 pm 4 comments

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.

Seafood Fettuccine


(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

INGREDIENTS

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
1/4 pepper
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

INSTRUCTIONS

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

ENJOY! :)

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.

Advertisements

Entry filed under: Cooking Light, pasta.

NFR: Team Iphone or Team Blackberry Foodie Question of the Day

4 Comments Add your own

  • 1. Suzy  |  August 21, 2008 at 10:29 am

    holy yum in a bowl!

    Reply
  • 2. CB  |  August 21, 2008 at 11:16 am

    SUZY, Oh it was. It totally was…

    Reply
  • 3. Lynne  |  August 23, 2008 at 5:28 am

    Looks so tasty!

    Reply
  • 4. CB  |  August 23, 2008 at 8:21 am

    LYNNE, you know it!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Thank You Sponsors!

Copyright

MyFreeCopyright.com Registered & Protected

Creative Commons License
Photos, Original Recipes & Text ©iheartfood4thought 2007-2009 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!

Hits since Dec 2007

  • 229,920 dirty dishes

Tweet Tweet

Badge designed by SiahDesigns

Click the banners

Current reading


The Best Casserole Cookbook Ever by Beatrice Ojakangas

website counter


%d bloggers like this: