Pasta > Pirate Recipes > Seafood > Shrimp & Scallop Fettuccine >
Shrimp & Scallop Fettuccine
1/2 LB fettuccine pasta (8 oz.)
2 dozen medium-sized shrimp, cleaned & deveined
16 to 18 bay scallops
1 TBS garlic, minced
1 TBS butter
1 TBS olive oil
1 C half & half (sub with cream or milk)
2 or 3 TBS parmesan cheese
1 TBS fresh parsley, chopped
Salt & pepper to taste
Cook fettuccine pasta in a pot of boiling water according to package directions; drain. Peel, clean and devein shrimp. In a skillet, melt together butter and olive oil. Over medium heat, sauté shrimp and scallops for about three minutes, stirring frequently. Pour in the half & half. Stir. Add parmesan cheese one tablespoon at a time, stirring constantly. Mix in parsley; and then add salt and pepper to taste. Stir until sauce thickens slightly. Add cooked fettuccine pasta; toss to coat. Serve.
*Shrimp & Scallop Fettuccine image (C) Shenanchie.
Related Link:
Food Fare Culinary Collection: The Pirates Table
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