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This is a very nice dish when served with fettucine or linguini. It’s not that tough to make, and looks and tastes really good. All at about 1/4 of the cost of a similar dish at a higher end restaurant. And if you’re serving a bunch of cadets from West Point who are visiting for the weekend, you may not want to necessarily feed them all breakfast- lines getting too long, and junk. And it’s too early for “dessert”, so this will do nicely.

MFO: 7 It is more labor intensive, but you do want to eat well, don’t you?

• Ingredients: 1/2 lb. cleaned, deveined shrimp, tails removed. 2 cups lump crab meat. 1/2 cup scallops. 1/2 cup green peas pre-cooked. 1/2 cup chopped scallions. 1 clove garlic, chopped. butter. heavy cream. flour. white wine.
• Cooking Instructions: Begin by boiling your pasta. Add a dash of salt to the water to help prevent the noodles from sticking together. When pasta is cooked, drain, and return back to the pot. Add butter to your pan, and start cooking the crab and scallops first. Add the shrimp, scallions, peas, and garlic next. This will cook very quickly, so watch for the shrimp to turn pinkish. Do not add the garlic right away, since it too, will cook quickly, and burnt garlic will ruin the dish. When the seafood is just about done, remove the pan, dump the seafood into the pasta pot, and return the pan to low heat. Add some white wine to the pan, stirring and bringing up all of the little bits stuck to the bottom. Add 1/2 stick of butter, heavy cream, and some flour to make a mixture of all the liquid. Stir well. All the flour should be dissolved, and the sauce should hold together well. If it's too runny, add some more flour. If it's too dry, add a little more wine. Pour sauce into pot with pasta and seafood, tossing well.
• Options:: It's also very easy to buy pre packaged Alfredo sauce from the store. This works well if you don't have the time to make the sauce, but please try the sauce!

This entry was posted on Tuesday, December 8th, 2009 at 7:31 pm and is filed under Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.