Spicy Scallop Fettuccine

  1. Cook fettuccine according to package directions. Meanwhile, in a
  2. , 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.
  3. 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.

fettuccine, carrots, olive oil, frozen sugar, green onions, garlic, butter, white wine, water, tarragon, chicken bouillon granules, cayenne pepper, cornstarch, cold water, parmesan cheese

Taken from www.tasteofhome.com/recipes/spicy-scallop-fettuccine/ (may not work)

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