Fettuccine with shellfish sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | larges | Fresh unpeeled shrimp |
| Vegetable cooking spray | ||
| ½ | cup | Chopped onion |
| 2 | 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 |
| ¼ | teaspoon | Pepper |
| 2 | Strips orange rind, (2 x 1/2 inch) | |
| 1 | Bay leaf | |
| 2 | Dozen fresh mussels, scrubbed and debearded | |
| 8 | cups | Hot cooked fettuccine, cooked without salt or fat |
| 5 | minutes. | |
Directions
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:
1-½ cups).
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.