Classic Seafood Fettuccine
This isn’t your typical fettuccine. Loaded with fresh seafood, the taste of cream of mushroom soup gives it a new and innovative spin that’s shrimply delicious. One bite and you’ll realize it’s the perfect catch. Sweet Creams!
Ingredients:
4 T olive oil
1 large onion, chopped
4 cloves garlic, minced
3 T all-purpose flour
2 c. milk
1 (10.75 oz.) can of condensed cream of mushroom soup
8 oz. fresh shrimp, peeled and deveined
8 oz. crabmeat
8 oz. bay scallops
1 lb. fettuccine pasta
Preparation:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 – 10 minutes or until al dente; drain. In a large saute pan, add olive oil and saute onions and garlic until onions are almost translucent. Stir in flour, coating all of the onions well. gradually pour in milk, stirring constantly. Stir in mushroom soup and seafood. Cook for 10 minutes or until shrimp are pink and scallops are opaque. Pour over pasta. Sprinkle with parmasean cheese, if desired, and serve.
Makes 4 servings. Ready in 30 minutes.
Ingredients
- 4 T olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 T all-purpose flour
- 2 c. milk
- 1 (10.75 oz.) can of condensed cream of mushroom soup
- 8 oz. fresh shrimp, peeled and deveined
- 8 oz. crabmeat
- 8 oz. bay scallops
- 1 lb. fettuccine pasta
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 – 10 minutes or until al dente; drain. In a large saute pan, add olive oil and saute onions and garlic until onions are almost translucent. Stir in flour, coating all of the onions well. gradually pour in milk, stirring constantly. Stir in mushroom soup and seafood. Cook for 10 minutes or until shrimp are pink and scallops are opaque. Pour over pasta. Sprinkle with Parmesan cheese, if desired, and serve.
Makes 4 servings. Ready in 30 minutes.
