You can cook with confidence and style
Seafood Fettuccine ...Signature Restaurant Recipe
This seafood fettuccine recipe is a signature item for my restaurant. It has been a secret
restaurant recipe for many years ...until now. You can substitute any seafood you want or like!
AND if you want a wonderful seafood sauté, you can simply leave out the pasta. You can serve
the seafood over rice! What flexibility!
Seafood Fettuccine Recipe: A Real Restaurant Recipe
Preparation time: about 20 minutes. Serves 2-3 generous portions.
Cooking Conversion Table
Ingredients:
2 tablespoons clarified butter
3 ounces of halibut pieces (or cod)
6 uncooked prawns, peeled and de-veined (21-25 count size)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons white wine
4 ounces cooked bay shrimp
3 ounces Dungeness crab legs
1/2 cup heavy cream
12 ounces cooked fettuccine pasta (al dente’)
Parmesan cheese, shredded (preferably fresh)
Fresh minced Dill (can use dried)
Instructions:
To clarify butter:
Melt butter over very low heat
Skim off what comes to the surface
Slowly pour off the oil part into another container
Discard the solids
Instructions:
Heat sauté pan over medium heat. When hot add clarified butter
Flour halibut (or cod) and the prawns, shaking off excess and add these to the pan and sauté one-
two minutes, then turn pieces over and cook one minute more; then
Add minced garlic, salt and white pepper and sauté until garlic turns white (DO NOT BURN)
Turn heat up a little and deglaze with wine (pour wine into pan along the sides of the pan) and
cook to reduce volume by half
Add bay shrimp, crab, heavy cream and fettuccine pasta
Sauté until thoroughly heated through and sauce is thickened
Adjust seasoning to taste
Turn out onto plates or pasta bowls and garnish with Parmesan cheese and dill
Return to Table of Contents Page 158 Return to Seafood Chapter Cover