Fettuccine with Creamy Seafood Sauce

This recipe should have been awesome.  What is better than a thick, fattening cream sauce filled with chunks of crab and scallops?  The recipe calls for shrimp, not scallops, but I'm really sick of shrimp and they've been really fishy-tasting to me lately.  But I had scallops in the freezer, the nice big ones, so I substituted them.  You can use whatever you have on hand too.

INGREDIENTS

1 cup chicken broth

6 scallions, thinly sliced

1 TBS snipped fresh basil or 1 tsp dried

1 clove garlic, minced

Dash ground black pepper

1 cup evaporated skim milk

3 TBS flour

8 oz. shrimp, peeled, deveined and cooked

4 oz. cooked crab or lobster meat

1 cup snow peas

8 oz. fettuccine, cooked

DIRECTIONS 

Coat a 2-quart saucepan with non-stick spray.  Add the broth, scallions, basil, garlic and pepper.  Bring to a boil.

In a medium bowl, whisk the milk and flour.  Stir the milk mixture into the broth mixture.  Cook, stirring, for 1 minute.

Stir in the shrimp, crab or lobster, and peas.  Cook, stirring, until the seafood is heated through and the peas are crisp-tender, about 3 minutes.  Serve over hot fettuccine.

VERDICT

This recipe SHOULD have been awesome.  And it has potential.  It's just not there.  It's kind of blah.  And really fishy.  And the scallops were chewy.  And it would have been easier to heat some bottled alfredo sauce in the microwave and toss in seafood.

This one needs some work.  I'll take suggestions in the comments section.

NUTRTION

1 1/2 cup pasta & sauce
Calories:  401