Fettuccine with Scallops, Spinach, Mushrooms, and Parmesan

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Katie:  While up in “the Northwoods” last week, I was treated to a home-cooked Somali meal featuring sambusas, homemade mango juice, goat meat, safron vegetables, rice flavored with cinnamon and cilantro, and a salad with roasted beets and hard boiled eggs.  It was a fun experience and very nice of the Somali women to invite us into their home and cook such delicious food!

After being away, I looked forward to cooking again.  Ken and I found this recipe from Cooking Light for Shrimp Fettuccine.  Since he is allergic to shrimp, we made it with baby scallops instead and also added mushrooms.  The garlic, scallops, mushrooms, and spinach topping fettuccine was a flavorful combination.  If I make this again, I might try adding some white wine, but overall it was a great dish!

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3 responses to “Fettuccine with Scallops, Spinach, Mushrooms, and Parmesan

  1. That really looks good! We’ll have to try that or you can make it for us sometime!!

  2. It does look really good!!

  3. Looks really tasty!

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