seafood fettuccini
- Categories
- Fish/seafoo
- Pasta/rice
- 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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