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Cranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops
$5.50 per serving
3 likes
Ready in 45 minutes
6
sauce
Spoonacular Score: 0%
My notes:
Cranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops is a sauce that serves 6. One serving contains 1388 calories, 60g of protein, and 42g of fat. For $5.5 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. If you have olive oil, cream, paprika, and a few other ingredients on hand, you can make it. 3 people were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Users who liked this recipe also liked Fettuccine with Tomato-Cream Sauce, Fettuccine with Tomato Cream Sauce, and Fettuccine in Cream, Tomato & Basil Sauce.
Ingredients
1
1
dry fresh bay leaf; if using please use 2 leaves
1
1
dry fresh bay leaf; if using please use 2 leaves
0.25 tsps
0.25 tsps
black pepper
126.5 ml
0.5 cup
cranberry juice from pasta
253 ml
1 cup
save 1 of cranberry juice from cooking pasta
1 gallon
1 gallon
cranberry juice
120 ml
0.5 cup
dry white wine
1 tsp
1 tsp
italian seasoning
226.8 g
8 ounces
white mushroom
226.8 g
8 ounces
white mushroom
0.25 tsps
0.25 tsps
oregano
50 g
0.5 cup
parmigiano-reggiano
453.59 g
1 pound
fettuccine pasta
453.59 g
1 pound
baby scallops
453.59 g
1 pound
raw de-veined tail-off
0.25 tsps
0.25 tsps
smoked paprika
3 Tbsps
3 Tbsps
tomato paste
some
some
scallop tomato creamy sauce
some
some
scallop tomato creamy sauce
1 Tbsp
1 Tbsp
unsalted butter
2 Tbsps
2 Tbsps
unsalted butter
1
1
dry fresh bay leaf; if using please use 2 leaves
1
1
dry fresh bay leaf; if using please use 2 leaves
0.25 tsps
0.25 tsps
black pepper
126.5 ml
0.5 cup
cranberry juice from pasta
253 ml
1 cup
save 1 of cranberry juice from cooking pasta
1 gallon
1 gallon
cranberry juice
120 ml
0.5 cup
dry white wine
1 tsp
1 tsp
italian seasoning
226.8 g
8 ounces
white mushroom
226.8 g
8 ounces
white mushroom
0.25 tsps
0.25 tsps
oregano
50 g
0.5 cup
parmigiano-reggiano
453.59 g
1 pound
fettuccine pasta
453.59 g
1 pound
baby scallops
453.59 g
1 pound
raw de-veined tail-off
0.25 tsps
0.25 tsps
smoked paprika
3 Tbsps
3 Tbsps
tomato paste
some
some
scallop tomato creamy sauce
some
some
scallop tomato creamy sauce
1 Tbsp
1 Tbsp
unsalted butter
2 Tbsps
2 Tbsps
unsalted butter
Equipment
Instructions
- Season shrimps with salt, pepper, and paprika. Set aside in a fridge for 15 mins
- Boil cranberry juice and season with salt, add pasta and cook to al dente per package's instruction
- Save 1 cup of cranberry juice from cooking. We will use 1/2 cup. The other half is in case we need to lighten up the sauce
- While pasta is cooking, heat up a medium sauce pan or a deep pan for the sauce
- When the pan is hot, add olive oil. Then add shallot and garlic. Saute them till they're translucent
- Add mushroom. Saute it till mushroom starts to cook through. They will absorb oil, so add 1 TBS of butter.
- Add white wine. Simmer it for 10 mins. Add cream and tomato paste. Use wooden spoon stir for the paste to dissolve.
- Add 1/2 cup cranberry juice. Add bay leaf, and all the seasonings. Let it simmer for 15 mins
- Add scallops in the sauce; stir
- In a meantime, pan-grill the shrimps. Heat up a cast iron pan. Add butter. When butter is melting and starts to bubble. Add shrimps
- Cook shrimps for about 2 mins on each side. The trick is to use a back of a wooden spoon or spatula to put some weight on the shrimps so that their edge get crispy and to create a smokey flavor. After cook all the shrimps, set aside by covering with foil
- Going back to the sauce, add sour cream, stir, then add cheese. Add salt and pepper if needed
- To Plate:
- Place pasta on a prepared dish, pour the cream sauce over, place shrimps on top, and sprinkle with minced parsley
- Sprinkle with more cheese if needed
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $6.19
Ingredient
1 dry fresh bay leaf; if using please use 2 leaves
1 dry fresh bay leaf; if using please use 2 leaves
¼ teaspoons black pepper
½ cups cranberry juice from pasta
1 cup save 1 of cranberry juice from cooking pasta
1 gallon cranberry juice
½ cups dry white wine
2 garlic cloves
1 cup heavy cream
1 teaspoon italian seasoning
8 ounces white mushroom
8 ounces white mushroom
1 tablespoon olive oil
¼ teaspoons oregano
½ cups parmigiano-reggiano
1 tablespoon parsley
1 pound fettuccine pasta
some pasta
1 pound baby scallops
½ teaspoons sea salt
some sea salt
1 tablespoon shallots
1 pound raw de-veined tail-off
¼ teaspoons smoked paprika
½ cups sour cream
3 tablespoons tomato paste
some scallop tomato creamy sauce
some scallop tomato creamy sauce
1 tablespoon unsalted butter
2 tablespoons unsalted butter
Price$0.02
$0.02
$0.01
$0.26
$0.51
$7.70
$1.63
$0.13
$1.29
$0.10
$1.26
$1.26
$0.17
$0.06
$1.05
$0.16
$0.97
$0.72
$7.05
$0.01
$0.01
$0.06
$5.53
$0.06
$0.78
$0.19
$2.89
$2.89
$0.12
$0.24
$37.14
Nutritional Information
Quickview
1425 Calories
62g Protein
42g Total Fat
206g Carbs
29% Health Score
Limit These
Calories
1425k
Fat
42g
Saturated Fat
21g
Carbohydrates
206g
Sugar
100g
Cholesterol
178mg
Sodium
2427mg
Alcohol
2g
Get Enough Of These
Protein
62g
Selenium
106µg
Vitamin C
86mg
Vitamin E
13mg
Phosphorus
834mg
Manganese
1mg
Copper
1mg
Potassium
2139mg
Vitamin K
60µg
Iron
10mg
Vitamin A
2580IU
Vitamin B6
1mg
Vitamin B2
0.84mg
Magnesium
187mg
Vitamin B3
8mg
Fiber
9g
Zinc
4mg
Calcium
299mg
Vitamin B5
2mg
Vitamin B1
0.33mg
Vitamin B12
1µg
Folate
84µg
Vitamin D
0.93µg
covered percent of daily need
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