Seafood fettuccini

Yield: 2 servings

Measure Ingredient
1 each Red pepper seeded/chopped
1 each Green pepper seeded/chopped
1 each Yellow pepper seeded/chopped
12 eaches Scallops
12 eaches Prawns Buterflyed
4 ounces Baby shrimp
2 ounces Olive oil
3 teaspoons Minced garlic
¼ cup Chopped basil
¼ cup Tomato concasse'
2 ounces Dry white wine
4 cups Spinach fettucinni cooked

in a large fry pan heat olive oil. Add peppers and saute'. Add basil, garlic and seafood - saute'. Add white wine to deglaze. Add tomato concasse. Reduce heat. Heat fettuccini and add to frypan.

Mix and serve. Work fast and don't overcook seafood.

Martin Menzies - Personal Notes - 1:153/404.12 Submitted By MARTIN MENZIES On 10-25-95

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