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Scallop and Shrimp Fettuccine

Scallop and Shrimp Fettuccine

Nutrition Facts
  • cal. (kcal) 467
  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 5 mins
  • Bake: 20 mins at 350°F
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Ingredients

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  • 2 tablespoons olive oil
  • 3/4 pound scallops
  • 3/4 pound large shrimp, shelled and deveined
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups fat-free half-and-half
  • 1 tablespoon cornstarch
  • 1 can (6.5 ounces) chopped clams, undrained
  • 1/2 cup plus 6 tablespoons shredded Swiss & Gruyere cheese blend
  • 2 tablespoons chopped fresh tarragon
  • 1/8 teaspoon cayenne pepper
  • 1 box (12 ounces) spinach fettuccine, cooked following package directions

Directions

  1. Heat oven to 350 degrees F. Coat a 3-1/2-quart oval dish with nonstick cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, shrimp, 1/4 teaspoon of the salt and the pepper. Cook for 2 minutes per side. Remove to a plate.
  3. Blend half-and-half and cornstarch. Bring to a simmer in the skillet. Simmer 1 minute. Take off heat and stir in clams and the juices, 1/2 cup of the cheese, the tarragon, cayenne and remaining 1/4 teaspoon salt. Add cooked shellfish and toss with fettuccine.
  4. Spoon into prepared dish. Sprinkle with remaining 6 tablespoons cheese. Bake at 350 degrees F for 20 minutes.

Nutrition Information for Scallop and Shrimp Fettuccine

Servings Per Recipe: 6
PER SERVING: 467 cal., 12 g total fat (4 g sat. fat), 127 mg chol., 736 mg sodium, 53 g carb. (2 g fiber), 35 g pro.