Directions:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm.
- In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened.
- Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 982.05 Kcal (4112 kJ) | ||
| Calories from fat | 513.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.11g | 88% | |
|---|---|---|---|
| Cholesterol | 213.62mg | 71% | |
| Sodium | 1562.38mg | 65% | |
| Potassium | 562.53mg | 12% | |
| Total Carbs | 77.93g | 26% | |
| Sugars | 6.03g | 24% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 37.78g | 76% | |
| Vitamin C | 15.3mg | 26% | |
| Iron | 3.7mg | 21% | |
| Calcium | 382.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 246.05 Kcal (1030 kJ) | ||
| Calories from fat | 128.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.31g | 88% | |
|---|---|---|---|
| Cholesterol | 53.52mg | 71% | |
| Sodium | 391.45mg | 65% | |
| Potassium | 140.94mg | 12% | |
| Total Carbs | 19.52g | 26% | |
| Sugars | 1.51g | 24% | |
| Dietary Fiber | 1.09g | 17% | |
| Protein | 9.46g | 76% | |
| Vitamin C | 3.8mg | 26% | |
| Iron | 0.9mg | 21% | |
| Calcium | 95.9mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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