Seafood Fettuccine

(Cooking Light 2003)

The sauce is like a traditional Alfredo, with no flour or other thickener. Don’t worry if it looks thin. It’s the perfect consistency for coating the pasta. Pat the shrimp and scallops dry with paper towels before cooking so they don’t dilute the sauce.

Ingredients:

1 ½ Tablespoons butter

1 cup chopped green onions

4 garlic cloves, minced

1 pound medium shrimp, peeled

1 pound sea scallops

2 cups half-and-half

½ t. salt

¼ t. pepper

½ pound lump crabmeat, shell pieces removed

¾ cup (3 ounces) grated fresh Parmesan cheese, divided

8 cups hot cooked fettuccine (about 1 pound uncooked pasta)

¼ cup chopped fresh parsley

Method:

1.      Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.

2.      Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle ½ cup cheese 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 ½ teaspoons cheese and 1 ½ teaspoons parsley.

Yeild: 8 servings (serving size: 1 1/2 cups).

Calories      438 (30% from fat)
Fat             14.8 g (sat 7.7g, mono 3.6g, poly 0.9g)
Protien       38.5 g
Carb          38 g
Fiber          2.2 g