Fusilli With Seafood
Ingredients
- 1 lb large shrimp
- 1 lb sea scallops
- olive oil ⓘ
- 1 clove garlic, thinly sliced ⓘ
- 2 chicken bouillon cubes ⓘ
- 1 1/2 teaspoons dried chervil ⓘ
- 1 1/2 teaspoons dried thyme ⓘ
- 1 (16 ounce) package fusilli ⓘ
- 1/2 lb mushroom, sliced ⓘ
- 1 (8 ounce) bottle clam juice
- 2 bunches watercress ⓘ
- 2 tablespoons butter or 2 tablespoons margarine ⓘ
Instructions
- Shell and devein shrimp, rinse scallops and pat dry with paer towel in 12 inch skillet over medium heat, 1/4 cup olive oil.
- Cook garlic until golden.
- with slotted spoon discard garlic Add shrimp, scallops, bouillon, chevril and thyme, cook until shrimp are pink and scallops are opaque.
- stir occasionally remove shrimp and scallops to bowl, and save liquid in skillet Prepare fusilli according to label instructions In skillet with remaining liquid add 2 tablespoons olive oil, add slice mushrooms cook until tender.
- Add clam juice, increase heat until mixture boils.
- Reduce heat to medium and add watercress and butter stirring until watercress wilts Return shrimp and scallops to skillet and mix.
- To serve drain fuslilli, place on large platter pour shrimp mixture over fusill and gently toss mixture.
Nutrition & Diet Analysis (per serving)
703
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).