My dearest friend is Italian, so for Christmas this year I wanted to make a traditional Feast of the Seven Fishes. But that seemed like far too much food (and effort) for just two people. This pasta dish with crab, scallops, and shrimp was a wonderful compromise (half the fishes made for a perfect two-person feast).
1 lb frozen medium size shrimp, peeled and deveined
1/2 lb sea scallops, rinsed and patted dry
1/2 lb lump crab meat, rinsed and patted dry
2 tbs unsalted butter
4 tsp minced garlic
1 cup heavy whipping cream
1 cup half and half
3/4 cup shredded parmesan, divided in half
salt and pepper
2 cups frozen broccoli florets
8 oz fettucini, cooked
How I made it:
Thaw the shrimp in the refrigerator for at least 12 hours.
In a large non-stick skillet over medium-high heat, melt the butter. Saute the garlic for 2 minutes. Add the scallops and turn down the heat to medium.
Blanch the shrimp in boiling water for 2-3 minutes (it helps address the yucky grey color of the shrimp). Remove them from the boiling water with a slotted spoon and pat dry (carefully, they’ll be hot). Add the shrimp to the skillet, then the crab. Turn the scallops and continue to cook until the seafood is heated through.
Reduce the heat to medium-low. Add the heavy cream first, then the half and half. Stir to combine. Sprinkle half of the shredded parmesan over the seafood mixture and stir again. Salt and pepper to taste. Turn the heat down to low, and stir occasionally so that a skin doesn’t form while you prepare the pasta.
Cook the fettucini according to the package directions, adding the frozen broccoli four minutes before the pasta is al dente. When done, drain and rinse the pasta and broccoli.
Combine the pasta, broccoli, and seafood mixture in a large bowl, using tongs to ensure that the pasta is thoroughly coated. This is a thin sauce, so it should combine easily. Top with the remaining shredded cheese and serve.
How it turned out:
Wonderful! Not only was it delicious the first night, the leftovers were even better.
(Makes 6 servings)