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Suggest a better descriptionPeel and devein shrimp; set aside. Coat a large Dutch oven with cooking spray, and place over medium-low heat until hot. Add onion, and saute 4 minutes. Add crushed garlic, and saute 1 minute. Add wine; bring to a boil, and cook 1 minute. Add chopped tomatoes and next 6 ingredients, and stir well. Bring to a boil; reduce heat, cover, and simmer 5 minutes. Spread mussels, hinged side down, over tomato mixture. Add shrimp; cook, covered, over medium-low heat 3 minutes or until shrimp are done and mussels open. Discard orange rind strips and bay leaf. Combine shellfish sauce and hot fettuccine in a large bowl, and toss gently to coat; spoon into individual shallow bowls. Yield: 8 servings (serving size: 1-1/2 cups). Per serving: 436 Calories; 3g Fat (7% calories from fat); 24g Protein; 72g Carbohydrate; 70mg Cholesterol; 187mg Sodium Recipe by: Cooking Light, May 1994, page 145 Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 30.1mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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