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Receta Fettuccine With Shrimp, Scallops, And Mussels
by Global Cookbook

Fettuccine With Shrimp, Scallops, And Mussels
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Ingredientes

  • 3 Tbsp. Butter
  • 1 c. Fresh bread crumbs
  • 3 Tbsp. Minced fresh basil
  • 1 c. Minced fresh basil
  • 4 tsp Minced fresh thyme
  • 1 lb Mussels, scrub/debeard
  • 1 c. Water
  • 3 Tbsp. Extra virgin olive oil
  • 1 x Zucchini, halved & sliced
  • 1 x Summer squash, halved & sliced
  • 1 x Red bell pepper, into matchsticks
  • 4 x Garlic cloves, chopped
  • 8 ounce Large shrimp, peeled, deveined
  • 8 ounce Sea scallops
  • 1 lb Fettuccine

Direcciones

  1. Heat 1 Tbsp. butter in large nonstick skillet over medium-high heat.
  2. Add in breadcrumbs; saute/fry till golden brown, about 5 min. Fold in 3 Tbsp. basil and thyme. Remove from heat.
  3. Combine mussels and 1 c. water in large pot. Cover: boil till mussels open, about 7 min (throw away any mussels which don't open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
  4. Heat 1 Tbsp. oil in large non-stick skillet over medium-high heat. Add in vegetables and saute/fry till crisp-tender, about 5 min. Transfer to bowl.
  5. Heat 2 Tbsp. butter with 2 Tbsp. oil in same skillet. Add in garlic: saute/fry 30 seconds. Add in shrimp, scallops and 1/2 c. basil and saute/fry 3 min. Add in mussel cooking liquid; simmer till shellfish are cooked through, about 3 min. Add in vegetables; stir to heat through.
  6. Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard, to bite. Drain. Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 c. basil. Top with mussels and breadcrumbs.
  7. pepper. Served with Parmesan cheese sprinkled on top with the breadcrumbs.