SEAFOOD IN SPICY TOMATO CREAM SAUCE

Seafood in Spicy Tomato Cream Sauce image

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 19

1 package (16 ounces) fettuccine
3 tablespoons butter
2 cups sliced fresh mushrooms
2 tablespoons minced fresh basil or 1-1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper
6 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
3 cups heavy whipping cream
2 tablespoons shredded Romano cheese
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
3/4 pound bay scallops
3/4 pound fresh or frozen clam meat, thawed
Additional Romano cheese and fresh basil, optional

Steps:

Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

Nutrition Facts :