Side Pannel
Fettuccine with Shrimp, Scallops, and Mussels
Fettuccine with Shrimp, Scallops, and Mussels
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Shellfish
Ingredients List
- 3 tb Butter
- 1 c Fresh bread crumbs
- 3 tb Chopped fresh basil
- 1 c Chopped fresh basil
- 4 ts Chopped fresh thyme
- 1 lb Mussels; scrub/debeard
- 1 c Water
- 3 tb Olive oil
- 1 Zucchini; halved & sliced
- 1 Summer squash; halved &
- -sliced
- 1 Red bell pepper; into
- -matchsticks
- 4 Garlic cloves; minced
- 8 oz Large shrimp; peeled,
- -deveined
- 8 oz Sea scallops
- 1 lb Fettuccine
Directions
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons
basil and thyme. Remove from heat.
Combine mussels and 1 cup water in large pot. Cover: boil until mussels
open, about 7 minutes (discard any mussels that do not open). Using tongs,
transfer mussels to bowl. Tent with foil. Strain cooking liquid into small
bowl.
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add
vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl.
Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add
garlic: sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté
3 minutes. Add mussel cooking liquid; simmer until shellfish are cooked
through, about 3 minutes. Add vegetables; stir to heat through.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm, to bite. Drain. Pour vegetables and shellfish over
pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup
basil. Top with mussels and breadcrumbs.
Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons
basil and thyme. Remove from heat.
Combine mussels and 1 cup water in large pot. Cover: boil until mussels
open, about 7 minutes (discard any mussels that do not open). Using tongs,
transfer mussels to bowl. Tent with foil. Strain cooking liquid into small
bowl.
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add
vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl.
Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add
garlic: sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté
3 minutes. Add mussel cooking liquid; simmer until shellfish are cooked
through, about 3 minutes. Add vegetables; stir to heat through.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm, to bite. Drain. Pour vegetables and shellfish over
pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup
basil. Top with mussels and breadcrumbs.
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