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Name: Jodie's scallop and shrimp fettuccine
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoon olive oil; 3/4 pound scallops; 3/4 pound shrimp peeled, deveined; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups fat free half and half; 1 tablespoon cornstarch; 6.5 ounces chopped clams undrained (optional); 1/2 cup swiss & gruyere cheese shredded; 6 tablespoons swiss & gruyere cheese shredded; 2 tablespoon tarragon; 1/8 teaspoon Cayenne pepper; 1 box spinach fettuccine cooked

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INGREDIENTS

2 tablespoon olive oil
3/4 pound scallops
3/4 pound shrimp ; peeled, deveined
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fat free half and half
1 tablespoon cornstarch
6.5 ounces chopped clams ; undrained (optional)
1/2 cup swiss & gruyere cheese ; shredded
6 tablespoons swiss & gruyere cheese ; shredded
2 tablespoon tarragon
1/8 teaspoon Cayenne pepper
1 box spinach fettuccine ; cooked

INSTRUCTIONS

Heat oven to 350. Coat 3 1/2 quart dish with cooking spray.

Heat oil in large nonstick skillet on medium-high heat. Add scallops, shrimp, salt and pepper. Cook for 2 minutes each side. Remove to plate. (you may want to "sear" the scallops before adding the shrimp).

Blend half and half and cornstarch. Bring to a simmer in skillet. Simmer 1 minute. Take off heat and stir in clams and juices, 1/2 cup of cheese, tarragon, cayenne and sprinkle salt. Add cooked shrimp and scallops and toss with fettucinne.

Spoon in prepared dish and sprinkle with remaining 6 tbsp cheese.

Bake for 20 minutes.

NOTES

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Jodie's scallop and shrimp fettuccine

2 tablespoon olive oil
3/4 pound scallops
3/4 pound shrimp peeled, deveined
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fat free half and half
1 tablespoon cornstarch
6.5 ounces chopped clams undrained (optional)
1/2 cup swiss & gruyere cheese shredded
6 tablespoons swiss & gruyere cheese shredded
2 tablespoon tarragon
1/8 teaspoon Cayenne pepper
1 box spinach fettuccine cooked

Heat oven to 350.  Coat 3 1/2 quart dish with cooking spray.

Heat oil in large nonstick skillet on medium-high heat.  Add scallops, shrimp, salt and pepper.  Cook for 2 minutes each side.  Remove to plate.  (you may want to "sear" the scallops before adding the shrimp).

Blend half and half and cornstarch.  Bring to a simmer in skillet.  Simmer 1 minute.  Take off heat and stir in clams and juices, 1/2 cup of cheese, tarragon, cayenne and sprinkle salt.  Add cooked shrimp and scallops and toss with fettucinne.

Spoon in prepared dish and sprinkle with remaining 6 tbsp cheese.

Bake for 20 minutes.

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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 6 Servings

Calories: 183
Calories from Fat: 36 (20%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.8g
Cholesterol 119.5mg		37 %
Sodium 405.6mg		14 %
Potassium 596mg		16 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 8.4g
Protein 26.6g		38 %
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.

About Our Nutrition Facts

Calories per serving: 183

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