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Fettuccine with Scallops and Shrimp
Fettuccine with Scallops and Shrimp

Fettuccine with Scallops and Shrimp

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Cook Minutes 30 Min
Prep : 30 Min
This recipe is inspired by the region of Toscana in Italy.
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4 Servings
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.
220 g fettuccine, uncooked
2 Tbsp. extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
275 g uncooked deveined peeled large shrimp
175 g sea scallops
1 jar (650 mL) Classico di Lucca Tuscan-Style Olive & Garlic Pasta Sauce
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.
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Substitute
Prepare using linguine or spaghetti.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
450
Calories From Fat
0
% Daily Value
Total fat 12 g
18 %
Saturated fat 1.5 g
8 %
Cholesterol 120 mg
Sodium 810 mg
34 %
Total carbohydrate 57 g
19 %
Dietary fibre 5 g
20 %
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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