Fettuccini Alla Pescatora

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Recipe provided by Chef Miriam Ramirez – Quattro Caffe, South Coast Plaza Serves 1

Fettuccine alla Pescatora

7 oz Fettuccine

4 Alaskan Sea Scallops U10

2 oz Olive Oil

3 Mexican white shrimp 16/20

1 t Garlic – minced

1/2 t Thyme – chopped

1/2 t Oregano – chopped

1/2 t Rosemary – chopped

2 oz White wine

3 oz Clam Juice

3 oz Tomato – chopped

1 oz Basil – chiffonade

1 oz Butter Salt and pepper

Bring a large pot of salted water to boil. Once the water is to a rolling boil add pasta and cook for 6-7 minutes. The pasta should be al dente. Dust each side of the scallops with salt and pepper. Heat a saute pan, when hot add olive oil then place scallops in pan, cook for approximately 2 minutes on each side. Add shrimp, garlic, thyme, oregano, rosemary, salt and pepper, white wine and clam juice. Let simmer for 5 minutes. Add tomatoes, basil and butter and stir. Serve over the Fettuccine and garnish with basil.

Fettuccini Alla Pescatora

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Fettuccini Alla Pescatora taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. Recipe provided by Chef Miriam Ramirez – Quattro Caffe, South Coast Plaza Serves 1
  2. Fettuccine alla Pescatora
  3. 7 oz Fettuccine
  4. 4 Alaskan Sea Scallops U10
  5. 2 oz Olive Oil
  6. 3 Mexican white shrimp 16/20
  7. 1 t Garlic – minced
  8. 1/2 t Thyme – chopped
  9. 1/2 t Oregano – chopped
  10. 1/2 t Rosemary – chopped
  11. 2 oz White wine
  12. 3 oz Clam Juice
  13. 3 oz Tomato – chopped
  14. 1 oz Basil – chiffonade
  15. 1 oz Butter Salt and pepper
  16. Bring a large pot of salted water to boil. Once the water is to a rolling boil add pasta and cook for 6-7 minutes. The pasta should be al dente. Dust each side of the scallops with salt and pepper. Heat a saute pan, when hot add olive oil then place scallops in pan, cook for approximately 2 minutes on each side. Add shrimp, garlic, thyme, oregano, rosemary, salt and pepper, white wine and clam juice. Let simmer for 5 minutes. Add tomatoes, basil and butter and stir. Serve over the Fettuccine and garnish with basil.

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