Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 8 lg. shrimp
- 1/2 pound sea scallops
- 1/3 c. Prosciutto, sliced and diced
- 1 red bell pepper, roasted
- 1 c. mushrooms, sliced
- 2 lg. shallots
- 2 lg. garlic cloves
- 1 c. white wine
- 1/2 pt. heavy cream
- 1/4 Pecorino Romano cheese
- 2 T fresh oregano (don't substitute with dry)
- 1/4 lbs. fettuccine, cooked ahead
- 1/4 c. extra virgin olive oil
- Flour for dredging
Direcciones
- Heat oil. Dredge scallops and shrimp in flour. Place scallops in hot oil, then shrimp quickly, cooking each approximately half way. Remove from oil and set aside.Add in ingredients 3 through 7, saute for two min then add in wine and reduce by more than half. Add in cream and reduce till thickened, add in cheese and oregano. Toss with fettucini and add in freshly grnd black pepper to taste.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 156 | 49% |
| Total Fat 17.72g | 22% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 92mg | 4% |
| Potassium 346mg | 10% |
| Total Carbs 18.57g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.73g | 1% |
| Protein 13.49g | 22% |
