Fettuccini
w/ Shrimp and Scallops
Serves: 4-6
1 pound fettuccini
1/2 cup olive oil
1 pound shrimp, peeled
1 pound bay scallops
6 large cloves garlic, minced
1/2 cup dry white wine
1/2 cup cream
1/2 cup broth made from shrimp shells (optional) |
2 Tbsp. chopped fresh parsley or 1 Tbsp. dried
1 Tbsp. chopped fresh basil or 1 tsp. dried
1 tsp. fresh lemon juice
Salt and pepper to taste
Freshly grated Parmesan cheese |
In large stock pot, heat water for pasta according to
package directions for al dente.
Meanwhile, heat olive oil in large sauté pan. Add
shrimp and sauté until slightly golden. Remove from pan. Do same
with scallops. (Do not overcook fish).
Add garlic to sauté pan and sauté about
1 minute. Return shrimp and scallops to pan.
Add wine and broth; cook on medium high heat until slightly
reduced. Add cream, parsley, basil salt and pepper. Cook to reduce by about
one third. Add lemon juice.
Drain pasta, leaving a little of the pasta broth. Add
pasta to sauce. Toss to combine well.
Serve immediately, passing cheese separately.
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