Welcome to the new Muy Delish blog! We got a new name & a new coat of paint and it’s ready to shine!
For the past few days I’ve been immersed on making things happen and couldn’t wait for this blog’s new chapter to begin. Even though things will still remain pretty much the same, the fresh look and new name have strengthened my passion for my little space on the web.
I’m not a web expert and get very stressed anytime I go thru a change of website or blog design. It’s very easy to mess things up (believe me, I have done that a few times) but since I’m a hands-on person, I like to do pretty much all the work and learn from it. What kept me from changing this blog’s domain for so long is that I was afraid to lose all history and links to my old posts. It turns out it doesn’t have to be that way! If you do things correctly, all the old links will still be directed to the correct post. That’s the one thing I didn’t want to mess up so I hired someone to do that for me. Everything is working beautifully! If you missed the details of the blog’s name change, you can read my last post here.
Anyway, enough of geek talk right? 🙂
Next time I write a blog post it’ll be from the Caribbean island of Cozumel, Mexico. Mr. Delish and I have worked so hard for the past few months that we truly deserve this vacation. The past few times we have gone on vacation are to cities where we go from one place to another, dealing with traffic, different methods of transportation, and to spend time with family members. While we enjoy all of that, we decided that this vacation would have to be a little different. We need a vacation where we just get to relax and do nothing! We may do a little walking around town and some shopping but that will be it! But for the most part we’ll just enjoy the beautiful blue clear waters and sandy beaches along with a margarita. Ahhh! We can’t wait!
I made this dish for dinner over the weekend because I was inspired by our upcoming trip. Water + Sand = Seafood! Ha, ha. It was a hit! The shrimps & scallops are served over a bed of fettuccine and they’re topped with a light garlicky white wine sauce. Mr. Delish described this dish as follows – “This is like something we get when we stumble upon a great local restaurant when we’re on vacation that serves amazing food.” So good.
While it looks fancy enough for a high end restaurant, it’s actually very easy to make! The simple list of ingredients make it perfect for a weeknight dinner. It’s a great dish any time of the year. Light and fresh for the summer but still hearty enough for later in the year. You can have this delish dinner ready in under 40 minutes.
Recipe adapted from Cuisine at Home magazine.Print
Shrimp & Scallops Fettuccine
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- 8 oz dry fettuccine
- 1 lb scallops
- 12 oz large shrimp, peeled and deveined
- Kosher salt & pepper
- 1/4 cup extra virgin olive oil
- 3 Tablespoons minced fresh garlic
- For the sauce:
- 1/2 cup dry white wine (I use cooking white wine)
- 1/2 cup low-sodium chicken broth
- 2 cups grape tomatoes
- 1/4 cup fresh flat-leaf parsley
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- Red pepper flakes (optional)
- Crumbled feta cheese
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.
- Drain and set aside
- Dry the scallops with paper towels.
- Season with salt & pepper the scallops and shrimp.
- In a large skillet, heat the oil over medium-high.
- Add the scallops and shrimp and cook until browned on both sides. 1 to 2 minutes per side.
- Transfer them to a plate.
- Add garlic to skillet and cook for 1 minute.
- Add the wine and broth to deglaze. Scrape any browned bits.
- Add the tomatoes and cook for 1 to 2 minutes until they soften up.
- Return the shrimp & scallops to the skillet and heat through.
- Stir in the parsley, zest, and lemon juice. Season with salt and pepper flakes.
- Serve the shrimp and scallops mixture over a bed of pasta and garnish with the feta cheese.
- Serving Size: 1
- Calories: 541
- Fat: 16g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g