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Has dairy from:
Has gluten from:
Has pasta from:
Has seafood from:
seafood mix (frozen)
Not vegan due to:
butter seafood mix (frozen) fettuccine (dry)
Not vegetarian due to:
seafood mix (frozen)
Not paleo due to:
This recipe has no customizations.
Nutrition to Note
This recipe has Fiber as 53.4% and Sodium as 71.1% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 34.4% of RDA
• Carbs: 36.6% of RDA
• Fat (total lipid): 17.8% of RDA
• Fiber: 53.4% of RDA
• Fructose: 13.4% of RDA
• Protein: 23.8% of RDA
• Sodium: 71.1% of RDA
• Sugar: 25.6% of RDA
• Vitamin A (IU): 71.2% of RDA
• Vitamin B6: 15.1% of RDA
• Vitamin C: 51.2% of RDA
• Iron: 0.8% of RDA
• Magnesium: 45.2% of RDA
• Manganese: 14.2% of RDA
• Niacin: 46.5% of RDA
• Potassium: 24.7% of RDA
• Zinc: 16.3% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Add 2 Tbsp butter to a large skillet and place over medium heat. Once the butter is melted and sizzling add the frozen seafood mix. Stir and cook until the shrimp have turned pink and opaque (3-5 minutes).
Be careful not to overcook the seafood. It should still be soft and supple. Remove the seafood from the skillet to a clean bowl and set it aside.
Mince the garlic and add it to the skillet with two additional tablespoons butter. Sauté the garlic in the butter and the juices from the seafood for 1-2 minutes, or just until it has softened and becomes very fragrant.
Add the can of whole peeled tomatoes with their juices and ¼ tsp red pepper flakes (optional). Use a spatula or spoon to break the tomatoes into pieces.
Let the skillet come up to a simmer over medium heat, then turn the heat down to meidum-low. Continue to simmer the skillet, stirring occasionally, for 30 minutes. Continue to break the tomatoes into smaller bits every time you stir.
After simmering the sauce for about 15 minutes, bring a large pot of water to a boil for the pasta.
Cook the pasta in the boiling water for 7-10 minutes, or until al dente. Drain the pasta in a colande.
Once the sauce is finished simmering, add ½ tsp of salt. Stir to combine, taste, and adjust the salt more if needed.
Add the cooked seafood back to the skillet along with any juices that may have accumulated in the bowl. Also add the cooked and drained pasta.
Toss the pasta and seafood in the sauce until everything is evenly coated. Top the pasta with a handful of chopped fresh parsley, if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
The "seafood mix" is a frozen mix of shrimp, scallops, and calamari that can be found in the freezer section of Trader Joe's.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 26.7 g
Carbohydrates 101 g
Iron 0.15 mg
Fiber 14.9 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.