Lunch / Dinner
Shrimp & Scallop Fettuccine
Celebrate a couple of the ocean’s most popular catches by serving them on a bed of pasta in a light white wine sauce.
Shrimp and scallops are some of the quickest-cooking proteins around, and with a little attention and the right amount of seasoning, achieving perfection couldn’t be simpler.
For the scallops, quality starts with what you buy. If possible, buy dry-packed scallops. Wet-packed scallops have been treated with phosphates, which can make them watery. When cooking them, make sure the pan is hot so you get a good sear — caramelizing the surface brings out their natural sweetness. Don’t cook them through right away though — they’ll simmer in the sauce to finish cooking.
And don’t rinse the cooked fettuccine. Rinsing removes starches that help sauce cling to the pasta.
Cook fettuccine in a pot of boiling salted water according to package directions; drain.
Season scallops and shrimp with salt and black pepper. Heat oil in a large sauté pan over mediumhigh. Add scallops and shrimp and cook until browned on both sides, 1–2 minutes per side. Transfer scallops and shrimp to a plate. Add garlic to pan and cook until fragrant, 1 minute.
Deglaze pan with wine and broth, scraping up any browned bits. Add tomatoes and cook to soften, 1–2 minutes. Return scallops and shrimp to pan to heat through. Stir in parsley, zest, and lemon juice; season with salt and pepper flakes.
Garnish servings with feta.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 2g 10%
Cholesterol 117mg 39%
Sodium 864mg 36%
Carbs 52g 17%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.