RECIPE: Sea and Mountain Fettuccini
I collected this recipe about +27 years ago. I don't eat scallops or shrimps, but I kept this recipe because it sounds good and in case I ended up liking scallops/shrimps. But I don't! LOL So thought I'd share this recipe for someone else.
Sea and Mountain Fettuccini
Creamy tomato sauce laced with brandy and packed with fresh seafood is luscious atop fettuccini.
1 box (12 oz) fettuccini
2 cloves shallots, chopped
4 oz shitake or button mushroom, sliced
2 Tbsp olive oil
1 can (28 0z) whole tomatoes, drained
1Â½ cups half-and-half cream
2 Tbsp brandy
1 Tbsp chopped parsley
1 tsp dried basil
Â½ tsp salt
Â½ tsp pepper
8 jumbo shrimps, peeled and deveined
8 oz sea scallops
Â½ cup grated Parmesan cheese
Cook fettuccini according to package directions.
Meanwhile, saute shallots and mushrooms in oil for 1 minute. Add tomatoes, half-and-half cream, brandy, parsley, basil, salt and pepper. Over medium-high heat, bring to boil. Boil 3 minutes, stirring to break up tomatoes.
Add shrimp and scallops. Continue to boil 3 minutes or until shrimp are pink and scallops are opaque. Stir in cheese.
Drain pasta, place on large serving platter. Pour tomato mixture on top of fettuccini.
Makes 6 servings.
Ready to serve in 25 minutes.