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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Seafood Fettuccini Recipe

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This recipe for Seafood Fettuccini is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tbsp. butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp
1 pound sea scallops (or bay scallops)
2 cups Half and Half
1/2 tsp. salt
1/4 tsp. black pepper
1/2 pound lump crab meat (canned is OK)
3/4 cup grated fresh Parmesan cheese (divided)
8 cups hot cooked fettuccine (1 lb. uncooked)
1/4 cup chopped fresh parsley
Directions:
Directions:
Melt butter in a 12 inch nonstick skillet over medium high heat. Add onions and garlic; sauté 1 minutes, or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium low.

Add Half and Half, salt, pepper and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly; cook 1 minute, stirring constantly (do not boil). Gradually sprinkle 1/2 cup Parmesan over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 tsps. Parmesan and 1 1/2 tsps. parsley.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
From Cooking Light Magazine.

To make it less expensive and a little simpler to prepare, omit the scallops and use extra shrimp.

 

 

 

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