- 1/2 pound medium shrimp - peeled and deveined
- 1/2 pound scallops
- 2 tablespoons butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons all-purpose flour
- 1/2 pound imitation crabmeat
- 2 cups milk
- salt and pepper to taste
- 1 pinch dried marjoram
- 1 pinch dried basil leaves
- 1 pinch dried tarragon
- 10 ounces dry fettuccini noodles
- Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.
- In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.
- Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.
- Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.
04/20/2018
recipepes.com
Fettuccini de la Mer, recipe
PT15M
PT1H
5
455 calories
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