Fettuccine with Swordfish and Sugar Snap Peas Recipe

Name: Fettuccine with Swordfish and Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces sugar snap peas, trimmed; 2 medium carrots, peeled, cut into matchstick-size strips (about 2 cups); 8 ounces fettuccine; 2 teaspoons olive oil; 1 pound skinless swordfish steaks, cut into 3/4-inch cubes; 3 tablespoons chopped fresh parsley; 1 tablespoon all purpose flour; 1/2 cup bottle clam juice; 1/2 cup canned low-salt chicken broth; 1/2 cup dry white wine; 1 1/2 tablespoons fresh lemon juice; 4 green onions, thinly sliced; 1/2 teaspoon paprika; Lemon wedges

Servings: persons

12 ounces sugar snap peas, trimmed
2 medium carrots, peeled, cut into matchstick-size strips (about 2 cups)
8 ounces fettuccine
2 teaspoons olive oil
1 pound skinless swordfish steaks, cut into 3/4-inch cubes
3 tablespoons chopped fresh parsley
1 tablespoon all purpose flour
1/2 cup bottle clam juice
1/2 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 tablespoons fresh lemon juice
4 green onions, thinly sliced
1/2 teaspoon paprika
Lemon wedges

1
Blanch peas in medium saucepan of boiling salted water 1 minute.
2
Add carrots and blanch 1 minute longer.
3
Drain.
4
Rinse under cold water.
5
Drain well.
6
Cook fettuccine in large pot of boiling salted water until pasta is tender but still firm to bite.
7
Meanwhile, heat oil in large nonstick skillet over high heat.
8
Sprinkle fish with salt and pepper.
9
Add fish to skillet and saute until golden brown and almost cooked through, about 2 minutes.
10
Using slotted spoon, transfer fish to plate.
11
Tent with foil to keep warm.
12
Add parsley and flour to skillet; stir 30 seconds.
13
Add clam juice, broth, wine and lemon juice.
14
Simmer until sauce thickens, stirring constantly, about 2 minutes.
15
Add sugar snap peas and carrots; stir 1 minute.
16
Add fish; stir gently until heated through, about 1 minute.
17
Season with salt and pepper.
18
Drain pasta.
19
Divide among 4 plates.
20
Spoon fish, vegetables and sauce over.
21
Sprinkle with green onions and paprika.
22
Serve with lemon wedges.

786

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces sugar snap peas, trimmed, 2 medium carrots, peeled, cut into matchstick-size strips (about 2 cups), 8 ounces fettuccine, 2 teaspoons olive oil, and more.

Yes, Fettuccine with Swordfish and Sugar Snap Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Swordfish and Sugar Snap Peas

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