New Year Spinach Fettuccine with Scallops
Nutrition :
261 calories,
4.2 stars -
based on 133 reviews
Yield : 4 servings
Ingredients
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½ pound dry fettuccine pasta6 tablespoons olive oil, divided1 (10 ounce) package frozen chopped spinachsalt and pepper to taste¾ pound scallops4 cloves garlic, sliced2 (4.5 ounce) cans sliced mushrooms, drained1 (10.75 ounce) can condensed cream of mushroom soup1 cup white wineground black pepper to taste
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.
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