Yield: 8 Servings
|24 larges||Fresh unpeeled shrimp|
|\N \N||Vegetable cooking spray|
|½ cup||Chopped onion|
|2 \N||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|
|2 \N||Strips orange rind, (2 x 1/2 inch)|
|1 \N||Bay leaf|
|2 \N||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 saute 4 minutes. Add crushed garlic, and saute 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 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:
Per serving: 436 Calories; 3g Fat (7% calories from fat); 24g Protein; 72g Carbohydrate; 70mg Cholesterol; 187mg Sodium Recipe by: Cooking Light, May 1994, page 145 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.