Fettuccine Ala Seafood

READY IN: 30mins
KateL
Recipe by Debbie R.

This is from ezine articles. I haven't made it yet. Times are guesstimates.

Top Review by KateL

10 STARS, and I could die tomorrow a happy man!, cried DH. Ready to cook but short a shallot, I decided to use a small onion and matching mass in garlic, added to the food processor for mincing. I used half-and-half, but next time I would use whipping cream to ensure a thick sauce without prolonged heating. After cooking shrimps and scallops, I removed the already cooked shrimp to a 200F oven before adding the wine. After adding the cream and seasonings, and accepting the current thickness of the sauce, I added back the shrimp to let them soak up some of the seasoning. As a result, our scallops and shrimps were all perfectly cooked. The key accent to the sauce was the tarragon, so next time I will splurge on fresh tarragon. Made for Best of 2013, based on the recommendation of Kerfuffle-Upon-Wincle.

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil with 1 Tbsp salt. Cook pasta in boiling water until it is al dente. Drain and hold.
  2. In a skillet over medium high heat, melt the butter until it froths. Add the scallions, garlic, shallots, and seafood. Sauté until aromatic and the shrimp are pink, about 3 minutes. The seafood will be slightly undercooked at this point.
  3. Add wine, stirring from the bottom of the skillet. Reduce wine to half, about 6 minutes.
  4. Push seafood to the side of the skillet, add 2 Tbsp of butter and swirl gently. Slowly add cream, whisking gently so that the cream thickens.
  5. Add tarragon, marjoram, salt and pepper, and Tabasco sauce. Stir seafood and sauce together to combine.
  6. Plate the fettuccine, pour the sauce over, and garnish with the parsley.

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