Seafood pasta

March 11, 2008 5:33:46 PM PDT
Liven up your next meal with an authentic Italian recipe! One of San Francisco Chronicle's Rising Star Chefs and the Executive Chef of Ducca Restaurant, Richard Carbo, is going to cook up a tasty dish that will leaving your taste buds wanting more!

Seafood Fettuccine Alfredo
From Executive Chef Devon Boisen, Spenger's Fresh Fish Grotto in Berkeley

    Ingredients:
    8 oz Fettuccine pasta, cooked
    1 oz butter, clarified
    2 Tbsp. garlic, chopped
    6 oz shrimp
    1/4 tsp. salt and pepper mix
    8 oz heavy cream
    2 Tbsp. Parmesan cheese, grated
    1 tsp parsley, chopped

    Method:
    1. Drop Fettuccine in boiling water to heat. Drain well!
    2. Lightly sauté garlic in butter.
    3. Add shrimp and scallops. Cook until half done.
    4. Add cream, salt, pepper and parmesan cheese.
    5. Cook until reduced to a light cream sauce.
    6. Place hot Fettuccine in seafood mixture and toss well.
    7. Pour into large pasta bowl.
    8. Sprinkle with chopped parsley.


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