Seafood Fettuccine
Source of Recipe
Michelle's collection original from CLC website
Recipe Introduction
Yield: 8 (serving size: 1-1/2 cups)
CL Comments: The sauce is like a traditional Alfredo, with no flour or other thickener. Don't worry if it looks thin. It's the perfect consistency for coating the pasta. Pat the shrimp and scallops dry before cooking with paper towels so they don't dilute the sauce
List of Ingredients
1-1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
Recipe
1. Melt butter in a 12-inch nonstick skillet over medium-high heat.Add onions and garlic; saute 1 minute or until tender. Add shrimp andscallops; saute 3 minutes or until done. Reduce heat to medium-low.
2. Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes oruntil thoroughly heated, stirring constantly (do not boil). Graduallysprinkle 1/2 cup cheese over seafood mixture, stirring constantly;cook 1 minute, stirring constantly. Remove from heat. Combine pastaand seafood mixture in a large bowl. Top each serving with 1-1/2teaspoons cheese and 1-1/2 teaspoons parsley.
|
|
member logon
