24 large Fresh unpeeled shrimp
Vegetable cooking spray
1/2 cup Chopped onion
2 Cloves garlic, crushed
1 cup Dry white wine
29 oz No-salt-added whole tomatoes, (2 cans) undrained and chopped
2 tbsp Chopped fresh basil
2 tbsp Chopped fresh parsley
1 tsp Dried whole thyme
1/4 tsp Pepper
2 Strips orange rind, (2 x 1/2 inch)
1 Bay leaf
2 Dozen fresh mussels, scrubbed and debearded
8 cup Hot cooked fettuccine, cooked without salt or fat
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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 saute 4 minutes. Add crushed garlic, and saute 1 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).
Per serving: 436 Calories; 3g Fat (7% calories from fat); 24g Protein; 72g Carbohydrate; 70mg Cholesterol; 187mg Sodium
Recipe by: Cooking Light, May 1994, page 145
Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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