For dinner I had my heart set on Risotto... hubs never has his heart set on risotto. I usually don't tell him that's what I've made until the 18 minutes of constant stirring is complete. When prompted though, I couldn't lie, and under muffled breath stated seafood risotto?!?! No takers! Okay quick switch- fettucini with a cream sauce- still the same concept, rich and creamy, but with noodles-not rice!
Cream sauce you say?!
Cream sauce indeed- made with white wine and 1/2 and 1/2 instead of heavy cream. I believe in moderation, and yes even a little white sauce once in a while. While I poured light on the cream and heavy on the wine, the sauce came out perfect and was perfect along side scallops, shrimp, and jumbo lump crab meat.
While chores dominated the weekend, it is so nice to come away from it feeling like we accomplished so much.
Seafood Pasta Recipe
1/4 lb Jumbo Lump Crab Meat
8 Jumbo Shrimp
1/2 cup half and half
1 cup white wine3 cloves garlic
salt and pepper
3 tbsp fresh torn Basil
1 thinly sliced zuchinni
1/2 red onion
Olive oil... as much as you need :)
Cooked fettucini noodles-not rinsed!
Finely chop onions, and cook in olive oil on med low- about 10 minutes. Add garlic- cook another 2ish minutes. Dry shrimp and scallops on a towel, and turn up heat in pan to mediumish- not quite med-high. Cook shrimp and scallops- add zuchinni to pan and sautee a bit longer- turn down heat a tad. Add wine, then cream and simmer until thick. Crack pepper in pan, grate some parmesean over to taste. Gently add crab meat to sauce, and mix together. Add cooked noodles, continue to mix, and serve.... yum!