Fettuccine Uzie

Recipe Ingredients

1 lb	454g / 16oz	Fettuccine noodles
1		Kosher salt
1		Soya oil
1 tablespoon	15ml	Shrimp butter
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Minced garlic
12 tablespoons	180ml	To-large raw shrimp (medium)
		Peeled - deveined and
		Butterflied - (reserve shells)
8		Sea scallops - cut in (large)
		Half horizontally
1 cup	237ml	Heavy cream
		Salt and pepper
		Italian parsley - chopped

Recipe Instructions

1. Cook the pasta in a 4-quart pot of boiling water, adding the kosher salt and soya. Cook a few minutes or until the pasta is al dente. (The pasta will continue to cook as you make the sauce, so don't overcook.) Drain. 2. Heat an 11-inch saucepan. Add the butter, shallots and garlic. Cook until translucent. Add shrimp and scallops and simmer for one minute. Add cream. Reduce heat to simmer. 3. Add pasta and salt and pepper to taste. Cook, tossing occasionally, until shellfish and pasta are al dente. Garnish with parsley and serve. NOTE: If using fresh fettuccine, cook only one to two minutes. Packaged noodles may take eight to twelve minutes. The starch from the pasta helps to bind this delicious sauce. May be served as an entree.

Source:
Uzie's

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