Directions:
- Dissolve bouillon in warm water; set aside.
- Start pasta.
- Melt butter over low heat.
- Add peppers to taste and roasted garlic when butter has melted.
- Do not allow garlic to brown more.
- Gradually stir in flour.
- While stirring, gradually add cream until blended.
- Blend in bouillon.
- Continue stirring on medium heat until thickened.
- Add parmesan.
- 5 minutes before pasta is ready, slowly add prawns, calamari and then the scallops to sauce.
- Stir until prawns are pink and calamari spirals.
- Serve over hot fettuccine,lightly sprinkled with parmesan and garnish with parsley and a twisted slice of lemon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1120.28 Kcal (4690 kJ) | ||
| Calories from fat | 508.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.47g | 87% | |
|---|---|---|---|
| Cholesterol | 288.25mg | 96% | |
| Sodium | 685.84mg | 29% | |
| Potassium | 112.79mg | 2% | |
| Total Carbs | 123.66g | 41% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 31.62g | 63% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 4.2mg | 23% | |
| Calcium | 294.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 378.8 Kcal (1586 kJ) | ||
| Calories from fat | 171.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.09g | 87% | |
|---|---|---|---|
| Cholesterol | 97.47mg | 96% | |
| Sodium | 231.9mg | 29% | |
| Potassium | 38.14mg | 2% | |
| Total Carbs | 41.81g | 41% | |
| Sugars | 1.4g | 17% | |
| Dietary Fiber | 1.9g | 22% | |
| Protein | 10.69g | 63% | |
| Vitamin C | 1mg | 5% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 1.4mg | 23% | |
| Calcium | 99.7mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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