SPICY SCALLOP FETTUCCINE

Spicy Scallop Fettuccine image

This attractive savory stir-fry from Dot Christiansen of Bettendorf, Iowa stars succulent, quick-cooking scallops. "It may seem that timing is everything when you first try this recipe, but you'll soon realize you can pretty much just throw it together," she hints. "It's well worth it!"

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

8 ounces uncooked fettuccine
2 large carrots, thinly sliced
1 tablespoon olive oil
2 cups frozen sugar snap peas
3 green onions, sliced
3 garlic cloves, minced
1 tablespoon butter
1/2 cup white wine or chicken broth
1/3 cup water
2 teaspoons dried tarragon
1 teaspoon chicken bouillon granules
1/8 to 1/4 teaspoon cayenne pepper
1 pound fresh or frozen bay scallops, thawed
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup shredded Parmesan cheese

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil for 4 minutes. Add the peas, onions and garlic; saute 3 minutes longer or until carrots are tender. Remove vegetables and keep warm. Drain fettuccine and toss with butter; keep warm., In the skillet, combine wine, water, tarragon, bouillon and cayenne. Bring to a boil; add scallops. Reduce heat; simmer, uncovered, for 1 minute. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and scallops are opaque. Add pasta and vegetables; heat through. Sprinkle with Parmesan.

Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 741mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges