RECIPE: Sea and Mountain Fettuccini

khandiFebruary 12, 2007

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

1½ cups half-and-half cream

2 Tbsp brandy

1 Tbsp chopped parsley

1 tsp dried basil

½ tsp salt

½ tsp pepper

8 jumbo shrimps, peeled and deveined

8 oz sea scallops

½ 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.

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