New Year Spinach Fettuccine with Scallops recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- ½ pound dry fettuccine pasta 6 tablespoons olive oil, divided 1 (10 ounce) package frozen chopped spinach salt and pepper to taste ¾ pound scallops 4 cloves garlic, sliced 2 (4.5 ounce) cans sliced mushrooms, drained 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup white wine ground black pepper to taste
Nutrition Info
- 614.1 caloriescarbohydrate: 57.3 gcholesterol: 28.1 mgfat: 27.3 gfiber: 5.6 gprotein: 27.1 gsaturatedFat: 4.2 gservingSize: -sodium: 956.1 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions New Year Spinach Fettuccine with Scallops
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta, transfer and keep warm.
In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix, transfer and keep warm.
In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste, serve.