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Recipe : Entry # 5356
Recipe Title
Creamy Seafood Fettucine
Recipe Theme
Main Dishes
-- Select a Coop --
4 ounces "no yolk" fettucine, about 3 cups dry
1 1/2 cups skim milk, divided
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt, optional
1/4 teaspoon nutmeg
1/8 teaspoon pepper
Dash cayenne pepper
1/4 cup grated Parmesan cheese
3 tablespoons dry sherry or white wine
3 tablespoons unbleached flour
1 pound seafood, such as firm fish (cod, halibut) cut in bite-size pieces, scallops, and/or shelled and deveined shrimp
Cook fettuccine according to package directions, omitting salt and oil. Drain and keep warm. Meanwhile, spray a skillet with non-stick cooking spray. Pour 1 cup of milk in the skillet and add seasonings. Parmesan cheese and sherry or wine. Set over low heat. Meanwhile, in a covered container, shake flour with remaining 1/2 cup of milk and add to the skillet. Bring to a slow boil, stirring constantly until thickened. Reduce heat, add seafood and simmer just until seafood is cooked. Toss with hot fettuccine. Makes 4 servings. Per serving; 4 grams fat.