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Category:Pastas - Author:N/A- Contributor:
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
Ingredient:


  • 6 tbsp. olive oil

  • 2 lbs. ripe tomatoes, peeled and
    chopped

  • 3 tbsp. drained capers

  • 2 tbsp. chopped anchovies

  • 1 tbsp. chopped garlic

  • 3/4 lb. med. shrimp, peeled

  • 1/2 lb. sea scallops, halved

  • 2 tbsp. chopped, pitted Kalamato
    olives

  • 1 lb. fettuccine

  • Light red wine like a bezujolias or
    Garbaresco






Direction:

Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.
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Pick of the Week
Title:Shrimp Curry Salad - Author: - Contributor:
Ingredient:
Serves:2
CarbsPerServing:3.5g Effort:Easy
Ingredients:
Salad:
1/3 head lettuce 4 radishes chopped
3 green onion finely chopped (green peppers are also good on this salad)Dressing:
2 tablespoons butter pound cooked shrimp small
1 clove garlic pepper 3 tablespoons mayonnaise
1 teaspoon curry powder


Direction:
How to Prepare:
Put about 2 Tbl Butter and Lb. Small cooked shrimp in medium
glass bowl with lid. Microwave 1 minute till butter is melted and
shrimp is medium hot. Stir in 1 clove garlic and a small amount of
pepper. In separate small bowl combine 3 large Tbls of Mayonnaise (I
used Best Foods) and 1 tsp Curry powder.
Pour juice from shrimp in with mayonnaise and combine. Put shrimp on
salad. Pour dressing on salad.
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