Fettuccine with scallops, carrots, and ginger-lime butter sauce from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two (page 24) by Carla Snyder

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Notes about this recipe

  • clcorbi on September 11, 2017

    Yum! I would give this recipe 5 stars except I found the instructions to be a little crazy. I know this is a one-pan cookbook, but it really doesn't make sense to cook pasta in your skillet and then let it sit aside the entire time you are making the sauce. So I cooked the pasta in a different pot while making the sauce, which was faster anyway. I also substituted shrimp for the scallops, so I skipped the step where you remove the vegetables from the pan to fry the scallops--instead, I added the shrimp to the pan after the vegetables had cooked down, and once the shrimp were cooked through, I added the lime juice, noodles, and a bit of the noodle liquid, and tossed everything together. This is a sort-of-Asiany dish, but is also full of delicious butter, so I'm not sure how to categorize it, but we both loved it! It was also super fast to make and would be great for a weeknight. I could see myself repeating it.

  • Pinkpowderpuff on October 07, 2015

    pp 24, serve with a slice of ripe tomato

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