Fettuccine With Shellfish Sauce

Recipe Ingredients

24		Fresh unpeeled shrimp (large)
		Vegetable cooking spray
1/2 cup	31g / 1.1oz	Chopped onion
2		Garlic - crushed
1 cup	237ml	Dry white wine
29 oz	823g	No-salt-added whole tomatoes - (2 cans)
		Undrained and chopped
2 tablespoons	30ml	Chopped fresh basil
2 tablespoons	30ml	Chopped fresh parsley
1 teaspoon	5ml	Dried whole thyme
1/4 teaspoon	1.3ml	Pepper
2		Orange rind - (2 x 1/2 inch)
1		Bay leaf
2		Fresh mussels
		Scrubbed and debearded
8 cups	1896ml	Hot cooked fettuccine
		Cooked without salt or fat

Recipe Instructions

Peel and devein shrimp; set aside.

Coat a large Dutch oven with cooking spray, and place over medium-low heat until hot.

Add onion, and sautee4 minutes. Add crushed garlic, and sautee1 minute. Add wine; bring to a boil, and cook 1 minute. Add chopped tomatoes and next 6 ingredients, and stir well. Bring to a boil; reduce heat, cover, and simmer 5 minutes.

Spread mussels, hinged side down, over tomato mixture. Add shrimp; cook, covered, over medium-low heat 3 minutes or until shrimp are done and mussels open. Discard orange rind strips and bay leaf.

Combine shellfish sauce and hot fettuccine in a large bowl, and toss gently to coat; spoon into individual shallow bowls. Yield: 8 servings (serving size: 1-1/2 cups).

Source:
Cooking Light, May 1994, page 145

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