Prep 15 mins
Cook 15 mins
This is from ezine articles. I haven't made it yet. Times are guesstimates.
Make and share this Fettuccine Ala Seafood recipe from Food.com.
- 1 lb fettuccine
- 1 tablespoon salt
- 1 lb mixed seafood
- 2 tablespoons butter
- 4 scallions, chopped tops and bulbs
- 1 tablespoon garlic, minced (about 4 cloves)
- 1 shallot, minced
- 1⁄2 cup dry white wine
- 2 tablespoons butter
- 1 cup cream
- 1 sprig tarragon, chopped (or 1/2 tsp dried tarragon)
- 1 pinch marjoram (or oregano)
- couple dashes Tabasco sauce
- sea salt, to taste
- fresh ground black pepper, to taste
- flat-leaf Italian parsley, chopped
- 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.
- 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.
- Add wine, stirring from the bottom of the skillet. Reduce wine to half, about 6 minutes.
- 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.
- Add tarragon, marjoram, salt and pepper, and Tabasco sauce. Stir seafood and sauce together to combine.
- Plate the fettuccine, pour the sauce over, and garnish with the parsley.
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.
Very tasty, quick, and easy! I liked the addition of the tarragon and marjoram. I was disappointed that I could not find a frozen seafood mix with octopus! I thought the octopus would have made a unique photo! Tagged for Fall Photo Tag (due 11/26 with extension).