Title: Fettuccine Uzie
Categories: Pasta Italian Microwave
Yield: 4 Servings
| 1 | lb | Fettuccine noodles |
| | | Dash of kosher salt |
| | | Dash of soya oil |
| 1 | tb | Shrimp butter |
| 1 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 12 | md | Raw shrimp, Peeled, deveined and Butterflied(reserve shells |
| 8 | lg | Sea scallops, cut in Half horizontally |
| 1 | c | Heavy cream |
| | | Salt and pepper |
| | | Italian parsley, chopped |
Saute in shrimp butter. (see recipe). 1. Cook the pasta in a 4-quart pot of
boiling water, adding the kosher salt and soya. Cook a few minutes or until
the pasta is al dente. (The pasta will continue to cook as you make the
sauce, so don't overcook.) Drain. 2. Heat an 11-inch saucepan. Add the
butter, shallots and garlic. Cook until translucent. Add shrimp and
scallops and simmer for one minute. Add cream. Reduce heat to simmer. 3.
Add pasta and salt and pepper to taste. Cook, tossing occasionally, until
shellfish and pasta are al dente. Garnish with parsley and serve. NOTE: If
using fresh fettuccine, cook only one to two minutes. Packaged noodles may
take eight to twelve minutes. The starch from the pasta helps to bind this
delicious sauce. May be served as an entree.