Fettuccine with Scallops and Shrimp
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30 Min
Prep : 30 Min
This recipe is inspired by the region of Toscana in Italy.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
220 g fettuccine, uncooked
2
2 Tbsp. extra virgin olive oil
3
1 onion, finely chopped
4
2 cloves garlic, minced
5
275 g uncooked deveined peeled large shrimp
6
175 g sea scallops
7
1 jar (650 mL) Classico di Lucca Tuscan-Style Olive & Garlic Pasta Sauce
8
2 Tbsp. chopped fresh parsley
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Step 1
Cook pasta as directed on package, omitting salt. Step 2
Meanwhile, heat oil in large deep skillet on medium heat. Add onions; cook 3 to 5 min. or until softened, stirring frequently and adding garlic for the last minute. Add shrimp and scallops; stir. Cook 2 to 3 min. or until shrimp turn pink and scallops are opaque, stirring frequently. Stir in pasta sauce; simmer on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Step 3
Drain pasta; place in large bowl. Add pasta sauce mixture and parsley; mix lightly. Kraft Kitchen Tips!
Substitute
Prepare using linguine or spaghetti.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 1.5 g
8 %
Cholesterol 120 mg
Sodium 810 mg
34 %
Carbohydrate 57 g
Fibre 5 g
Sugars 11 g
Protein 31 g
Vitamin A
15 %
Vitamin C
35 %
Calcium
15 %
Iron
40 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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