Seafood Fettuccine with Shrimp, Scallops, and Rock Crab Claws

I made this for my wife for Mother’s Day. She loves seafood. Especially crab. I made this with shrimp (wish they were bigger ones), scallops, and rock crab claws, but you really can use any seafood you like. I wanted to add some lobster, but the line at the seafood counter was about 30 people deep on Mother’s Day. So next time.

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I like to do all my prep-work before I even start to cook. I hate it when the recipe says something like “Sauté for two minutes stirring constantly. While that’s sautéing dice these 10 vegetables.”. WTF? How the hell am I supposed to stir constantly, and cut 10 vegetables in 2 minutes? So do your prep. It will make your life much easier.

Serves: 3-4

Ingredients:

1lb Cooked rock crab claws

1/4 Pound sea scallops

1/4 Pound uncooked medium shrimp, peeled and deveined

1/3 Box of uncooked Fettuccine

1 Small shallot, chopped

2 Garlic clove, minced

1/4 Cup white wine

1/4 Cup chicken broth or 1/2 cup if not using wine

1 Cup heavy whipping cream

1/2 Cup grated parmesan cheese

1 Roma tomato, diced

2 Tablespoons chopped fresh parsley

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Start cooking pasta al dente as per instructions on the package. Sauté shrimp and scallops in one tablespoon of oil until the shrimp turn pink and the scallops are opaque. Remove from pan. They will be put back into the hot sauce later. So be careful to not over cook them. As they will cook the rest of the way later.

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Add the rest of the oil to the same pan and add shallots. Cook until tender, and ad garlic. cook for another minute or so. Then add wine and broth, or just broth if not using the wine. Bring to a boil. Then turn down the heat and simmer on low till most the liquid is gone.

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Stir in cream and cook at medium till sauce has thickened. About 5 minutes uncovered. Drain pasta and stir into the sauce.

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Add shrimp and scallops to the mixture, and stir. Then add the cheese and stir it in. Once it is all incorporated add the crab on top, and turn the heat to low. Cover for a 2 minutes to heat the crab a little.

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Plate the pasta and the shrimp and scallops and surround with crab claws. Sprinkle tomatoes and parsley, and serve.