Fettuccine with Shellfish, Tomatoes and Olives

30 minutes Prep: 10 minutes Cook: 20 minutes

684 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	tablespoons	olive oil
2	pounds	tomatoes	ripe, peeled, seeded, chopped
3	tablespoons	capers	drained
2	tablespoons	anchovies	chopped
1	tablespoon	garlic	chopped
3/4	pound	shrimp	uncooked, peeled, deveined
1/2	pound	sea scallops	halved horizontally
2	tablespoons	kalamata olives	chopped, pitted
3/4	pound	pasta, fettuccine

Directions

Heat 4 tablespoons oil in heavy skillet over high heat.

Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes.

Add shrimp and sea scallops and sauté just until cooked through, about 2 minutes.

Mix in Kalamata olives.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking.

Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil.

Add pasta to seafood mixture and toss to heat through.

Season to taste with salt and pepper. Divide among plates and serve.

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Nutrition Facts

Serving Size 485g

Amount per Serving

Calories 684 31% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 196mg	65%
Sodium 571mg	24%
Total Carbohydrate 74.0g	25%
Dietary Fiber 6.0g	23%
Sugars 8.0g
Protein 44.0g	89%

Vitamin A	43%		Vitamin C	52%
Calcium	15%		Iron	45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Shrimp Paesano

Was very fast to prepare once the shrimp was marinated. Makes for great presentation and texture makes this dish a keeper. We served with some linguine and crusty italian bread.

Reviewed by sean