Guy Stuff – Fettuccine with Smoked Salmon Scallops & Shrimp

by Bryan Glynn, August 16, 2013
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20130725fss0003-EditWhile I was in Vegas we splurged one night, eating at an Italian place in the Venetian. I had one of the most scrumptious sauces ever, on a seafood fettuccine. It was infused with smoky salmon goodness and I thought – hey, I can do this! It reheats very well, I’ve been eating it for days now!

To make this you’ll need:
Raw shrimp
Large scallops
Salmon
Fat-free 1/2 & 1/2
Dill
Garlic
Olive oil
Onion
Salt
Pepper
Lemon Pepper seasoning

  • pittjitsu

    It’s taste and texture is not for everybody but you can vastly improve the carb count on this by using whole wheat pasta. Being an Italian I admit the transition was not an easy one but now the whole family is used to it and the whole grains do add a special flavor to your pasta dishes. As for the sauce breaking rather than staying homogeneous,that’s partly due to your lack of dairy fat and part due to the acidity in the wine. You can can remedy this by adding a couple tbs of corn starch to the onions prior to adding your liquids. Remember salt only retains water it adds zero calories.the less you cook with the better but you do need sodium in your diet especially when your sweating during workouts. Lastly, another way to richen your sauce is to add a scoop of protien powder to the base of the sauce. You get a thicker sauce and added protien. Its win win.

    • I totally agree unfortunately I can’t fong whole wheat in much other than spaghetti noodles 🙁

  • smokethis

    Thanks for the recipe Iron Chef B.

  • Zac

    There is a very similar dish at our local Italian eatery. Everything above but withe the addition of artichokes and capers! One of my favorites!

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