How To Make Seafood Fettuccine

This delicious sea food pasta comes with a homemade alfredo sauce and fresh shrimp, sea scallops, and crab.

one 1/2 tablespoons butter one cup chopped green onions four garlic cloves, minced one pound medium shrimp, peeled one pound sea scallops two cups half-and-half 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 pound lump crabmeat, shell pieces removed 3/4 cup (three ounces) grated fresh Parmesan cheese, divided eight cups hot cooked fettuccine (aproximatelly One pound uncooked pasta) 1/4 cup chopped fresh parsley
Health Information

The best way to Make It
Step one Melt butter in a 12 inch nonstick skillet over medium high heat. Add garlic and onions ; saute one minute or perhaps until tender. Add scallops and shrimp ; saute three minutes or perhaps until done. Reduce heat to medium low.

Step two Add crabmeat, pepper, salt, or half-and-half ; cook three minutes or perhaps until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over sea food mixture, stirring constantly; cook one minute, stirring continuously. Remove from heat. Combine pasta and sea food combination in a big bowl. Top each serving with one 1/2 teaspoons cheese and one 1/2 teaspoons parsley.

Chef’s Notes
The sauce is similar to a regular alfredo, with some other thickener or maybe no flour. Do not care if it appears thin. It is the ideal consistency for coating the pasta. Pat the shrimp and scallops dry before cooking food with paper towels so that they do not dilute the sauce.