This is a super simple recipe that is really light and filling at the same time. I made my own home made spinach pasta, but you can use whatever is easiest for you. The only change I made was adding a little more spice to it.
Scallop and Shrimp Fettuccine
(Adapted from March 2010 Family Circle Magazine)
2 tablespoons olive oil
3/4 pound scallops
3/4 pound large shrimp, shelled and deveined
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups fat-free half-and-half
1 tablespoon cornstarch
1 can (6.5 ounces) chopped clams, undrained
1/2 cup plus 6 tablespoons shredded Swiss&Gruyere cheese blend
2 tablespoons chopped fresh tarragon
1/8 teaspoon cayenne pepper
1 box (12 ounces) spinach fettuccine, cooked following package directions
1. Heat oven to 350 degrees F. Coat a 3-1/2-quart oval dish with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add scallops, shrimp, 1/4 teaspoon of the salt and the pepper. Cook for 2 minutes per side. Remove to a plate.
3. Blend half-and-half and cornstarch. Bring to a simmer in the skillet. Simmer 1 minute. Take off heat and stir in clams and the juices, 1/2 cup of the cheese, the tarragon, cayenne and remaining 1/4 teaspoon salt. Add cooked shellfish and toss with fettuccine.
4. Spoon into prepared dish. Sprinkle with remaining 6 tablespoons cheese. Bake at 350 degrees F for 20 minutes.
(Adapted from The Ultimate Pasta Machine Cookbook)
3 cups unbleached, all-purpose flour
5 ounces frozen chopped spinach, cooked, cooled and squeezed dry
1/2 teaspoon salt
2 large eggs, lightly beaten with
1 tablespoon water
1 1/2 teaspoon extra-virgin olive oil
Following the instructions given in your owner’s manual, prepare and set up the pasta machine with an extruder die to make the desired shape of pasta.
All ingredients must be at room temperature. Add the dry ingredients to the pasta machine mixing bowl. , making sure to crumble the spinach over the flour.
Following the instructions given in your owner’s manual, begin to extrude the dough.