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Recipe Category: Italian
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Seafood Fettuccine Recipe
Ingredients
- Serving Size : 4
- 1 pound fettuccine noodles
- 1 dash salt
- 1 dash oil
- 1 tablespoon butter
- 1 tablespoon shallots – minced
- 1 tablespoon garlic – minced
- 8 lg sea scallops – cut in half horizontally
- 12 md raw shrimp peeled – deveined and butterflied keep tails
- 1 cup heavy cream
- salt and pepper
- italian parsley – chopped
Method
- Saute in shrimp butter.
- Cook the pasta in a 4-quart pot of boiling water, adding the salt and oil.
- Cook a few minutes or until the pasta is al dente.
- The pasta will continue to cook as you make the sauce, so don’t overcook.
- Drain.
- Heat an 11″ saucepan.
- Add the butter, shallots and garlic.
- Cook until translucent.
- Add shrimp and scallops and simmer for one minute.
- Add cream.
- Reduce heat to simmer.
- Add pasta and salt and pepper to taste.
- Cook, tossing occasionally, until shellfish and pasta are al dente.
- Garnish with parsley and serve.
- NOTE: If using fresh fettuccine, cook only one to two minutes.
- Packaged noodles may take eight to twelve minutes.
- The starch from the pasta helps to bind this delicious sauce.
- May be served as an entree.
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