FETTUCCINE - SEAFOOD

By akselden

Ingredients

• Garlic cream sauce:
• 4 oz. fresh egg fettuccini
• 1 1/2 oz. scallops
• 2 prawns (31-35 per lb. size) peeled and deveined
• 1 oz. crab meat, Dungeness
• 1 oz. shrimp meat, Chilean
• 1 oz. grated parmesan cheese
• 1/4 tsp. minced parsley
• 1/3 C. butter
• 4-5 cloves garlic
• 2 C. heavy cream
• 3/4 tsp. kosher salt
• 1/4 tsp. black pepper

Details

Servings 1

Preparation

Step 1

1. For garlic cream sauce: heat butter in saucepan; add garlic and simmer until garlic softens. Do not brown. Add cream, salt and pepper and simmer for 45 minutes, reducing by 10% and stirring often. Remove from heat and stir again to combine.

2. Main dish: boil pasta for 2-3 minutes until al dente. Ladle the garlic cream sauce into a 10" non-stick pan. Add the scallops and bring to a boil. Reduce by 1/3 and then add the prawns, pasta and 2/3 of parmesan cheese. Mix together well. Add shrimp and crab meat; toss lightly until all seafood is well coated.

3. Serve on a heated plate garnished with parmesan and parsley.