Recipe Details
Ingredients
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1pounddry fettuccine pasta
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2cupsheavy whipping cream
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1cupchopped green onions
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1cupchopped parsley
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1tablespoonchopped fresh basil
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1tablespoonchopped fresh thyme
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2teaspoonssalt
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2teaspoonsground black pepper
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1 ½teaspoonscrushed red pepper flakes
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1teaspoonground white pepper
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½poundshrimp, peeled and deveined
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½poundscallops
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½cupshredded Swiss cheese
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½cupgrated Parmesan cheese
Cooking Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain once done cooking.
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Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat and add green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Simmer until thickened, 7 to 8 minutes.
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Stir in shrimp and scallops. Cook until shrimp is no longer translucent.
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Stir in cheeses, blending well.
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Serve sauce over pasta.
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Serve hot and enjoy!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories695 | |
% Daily Value * | |
Total Fat 37g |
47% |
Saturated Fat 22g |
108% |
Cholesterol 193mg |
64% |
Sodium 1054mg |
46% |
Total Carbohydrate 62g |
23% |
Dietary Fiber 4g |
14% |
Total Sugars 3g |
|
Protein 32g |
63% |
Vitamin C 20mg |
22% |
Calcium 275mg |
21% |
Iron 5mg |
26% |
Potassium 532mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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