Fettuccine with Swordfish and Sugar Snap Peas

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!