New Year Spinach Fettuccine with Scallops

New Year Spinach Fettuccine with Scallops

49
WALKIE74 0

"I made this with my fiancee for a fancy New Year's Eve dinner. If you use sea scallops and not bay scallops, cut them into quarters before adding them to the pasta."

Ingredients

25 m {{adjustedServings}} servings 614 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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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Reviews

49
  1. 60 Ratings

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Easy recipe, I used fresh spinach and bella mushrooms, with minced garlic. Also prepared differently, sauteed spinach with garlic, then mushrooms. I let wine reduce a bit before adding soup. R...

Even better than Excellent - Don't forget to use - Garlic & Herb Fettuccini!

Excellent recipe - delicious. We used low fat cream of mushroom soup and it was fine...