Well we just finished eating our seafood fettuccini and really it was a ten. Actually my wife said it was better than the dish from her favourite restaurant. For the seafood I used 4 cloves of garlic minced, 1 onion finely chopped, 1 tsbp olive oil, 1 lb of fresh shrimp peeled and tails removed, 1 lb sea scallops and 3/4 cup of dry white wine.
For the sauce I used 1/2 cup unsalted butter, 2 cloves of garlic minced, 2 cups of heavy cream, 1/4 tsp of pepper, 1/2 cup of parmesan cheese, 3/4 cup of mozzarella cheese.
First make the sauce. Melt butter in a medium saucepan over medium low heat. Add the garlic, cream, pepper and bring mixture to a simmer stirring often. Add the parmesan cheese and simmer of 8-10 minutes or until sauce is thickened and smooth. When sauce has thickened add the mozzarella and stir until smooth.
While you are making the sauce cook the seafood. Saute the garlic and onion, and stir in the shrimp, cook for 1-2 minutes, stir in the scallops (must be sea scallops) then add the wine and let the alcohol evaporate. Season to taste with salt and pepper.
Cook the pasta. You should try to get fresh fettuccini and cook for about 4 minutes.
Mix the sauce with the seafood mixture, drain the pasta and add to to the seafood mixture and mix thoroughly. Enjoy. This recipe has been rated 10/10
Thursday, August 7, 2008
My wife likes the seafood fettuccini at a local restaurant. She has challenged me to make my own version. I scoured the Internet but was unable to find a single recipe that sounded great. I will paste together a number of ideas from various recipes and give it a go. Stay tuned for the results.