Creamy Pasta Goodness (Without the Guilt!)

Seafood Fettuccine (makes 8 servings)

* This is a lightened version of this traditionally heavy dish.

Ingredients:

1 ½ tbsp Butter

1 cup Green Onions, chopped

4 cloves Garlic, minced

1 lb Medium Shrimp, peeled and deveined

1 lb Sea Scallops

2 cups Half-and-Half

½ tsp Salt

¼ tsp Black Pepper

½ lb lump crabmeat

¾ cup Fresh Grated Parmesan Cheese, divided

8 cups Cooked Fettuccine, hot (approximately 1 lb uncooked – homemade is preferable)

¼ cup Fresh Parsley, chopped

Method:

Melt butter in a large nonstick skillet over medium-high heat. Add onions and garlic, sauté 1 minute. Pat the shrimp and scallops dry so as not to dilute the sauce and add them to the mixture, sauté 3 minutes. Reduce heat to medium-low. Add half-and-half, salt, pepper and crabmeat. Cook 3 minutes or until thoroughly heated. Stir constantly, ensuring the mixture does not come to a boil.

Gradually sprinkle ½ cup of the cheese over seafood mixture, stirring constantly. Cook 1 minute and remove from heat. Combine seafood mixture and pasta in a large oversized bowl. Note: The sauce may look thin but it is the perfect consistency to coat the pasta. Top each serving with parsley and remaining cheese as desired.

I also served a Caesar salad with homemade croutons

 -Jean