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Orange Sauce Fettuccine, with Fish & Veg.

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Combine the fettucini with the sauce or keep them separate, as I do - so you can layer the sauce on top of the fettucini, and the unseasoned cooked haddock on top of the 'orange sauce'. Notes, any type of noodle will do. Top it off with some more parmesan.

Pour half this mixture over the fish. An unforgettable buttery cream sauce with sweet tangy orange and fresh basil. This Orange Basil Cream Sauce works so well with pasta, fish, or chicken.
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Turns out ingredients Orange Sauce Fettuccine, with Fish & Veg below:

You Need of First the Sauce;.
You Need 1 of , 28 ounce can of Plum tomatoes (salted).
You Need 1/2 of + cup of Heavy cream.
You Set Up 1/2 cup of Tomato Paste (Wet).
You Set Up 1 of small can of baby sweet corn (chopped).
You Need 1 of small white onion (chopped finely).
You Need 2 of fillets of Haddock.
You Need 2 cloves of garlic (minced).
You Need 1/2 cup of Parmesan cheese (grated).
You Need Squeeze of half a lime or lemon.
Set Up Here of Seasonongs: I added a tsp of dry pepper, tsp of crushed red pepper, tsp of cayenne, and a tsp of basil powder.
You Need of Next, the Spaghetti;.
You Set Up 1 package of Fettucini (cook in water, add olive oil and salt) - cook to your liking, drain.

It'll defiantly be a house favorite. This post may contain affiliate links. Pour the orange cream sauce over the pasta and with tongs, turn to mix well. To serve, place the pasta into your favorite pasta bowls and top with the scallops and shrimp dividing them evenly between the bowls.

How to make Orange Sauce Fettuccine, with Fish & Veg step by step

In a large pot with cooking oil (I used olive oil), add the finely chopped white onion, & minced garlic until bronzed..
Then add the can of plum tomatoes, and break apart the plum tomatoes until it is mostly liquid..
Next add the 1/2 cup of tomato paste and combine..
Then, add your seasonings, some of which I mentioned above..
Then add a squeeze of half a lime preferably, or lemon (to cut the sauce if it is too salty)..
Let the sauce cook down, then slowly add the 1/2 cup of parmesan cheese (grated), and slower yet, the 1/2 cup of heavy cream (I used a half & half)..
Next drain the can of baby corn and add it to the sauce mixture..
In the meantime, cook the fettucini in a pot, then drain..
Then, cook the 2 fillets of Haddock (no seasonings) in a small fry pan until flaky..
Combine the fettucini with the sauce or keep them separate, as I do - so you can layer the sauce on top of the fettucini, and the unseasoned cooked haddock on top of the 'orange sauce'..
Notes, any type of noodle will do. Top it off with some more parmesan. Even add black olives, and chopped parsley if you fancy..

Sprinkle on the orange slices and chopped basil. Place a saucepan over medium flame and add sugar, cornstarch, grated orange peel and orange juice into the pan. In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring a large pot of water to boil. .

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