Scallop and Shrimp Fettuccine
- 1 of 4 Heat oven to 350 degrees F. Coat a 3-1/2-quart oval dish with nonstick cooking spray.
- 2 of 4 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 of 4 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 of 4 Spoon into prepared dish. Sprinkle with remaining 6 tablespoons cheese. Bake at 350 degrees F for 20 minutes.
Servings Per Recipe: 6
Per Serving: 2 g fiber, 4 g sat. fat, 12 g Fat, total, 127 mg chol., 53 g carb., 467 kcal cal., 35 g pro., 736 mg sodium