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Saute onion in 2 tablespoons butter and olive oil until tender, but NOT brown. Stir in wine, bouillon, basil, salt and pepper. Bring to a boil and reduce heat. Cook 12 to 15 minutes or until 2/3 of the liquid evaporates. Add shrimp and scallops and simmer for 5 minutes or until tender. Do not overcook. Stir in tomatoes and heat through.
Toss pasta with butter; add seafood, Parmesan cheese and parsley. Serves 4 generously.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1802g) | ||
Recipe Makes: 1 | ||
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Calories: 6591 | ||
Calories from Fat: 5345 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 593.9g | 792 % | |
Saturated Fat 356.9g | 1785 % | |
Monounsaturated Fat 164.8g | ||
Polyunsanturated Fat 28.3g | ||
Cholesterol 2596.2mg | 799 % | |
Sodium 6328.8mg | 218 % | |
Potassium 3368.3mg | 89 % | |
Total Carbohydrate 91.2g | 27 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 87.6g | ||
Protein 222.8g | 318 % | |
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: 6591
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