Featured Recipe
Seafood Fettuccine with Champagne Sauce
Ingredients
8 OZ FETTUCCINE - 1667103
¼ CUP OLIVE OIL - 1436990
I STICK BUTTER - 1545664
2 TBL CHOPPED GARLIC - 2004002
1 LB SHRIMP RAW - 1691963
1 LB SCALLOPS - 1692110
1 LB CRAB FLAKES - 1692221
1 MEDIUM ONION ROUGH CUT - 2003714
2 CUPS HEAVY CREAM - 0942089
3 TBL CORNSTARCH - 1444703
3 TBL WATER
2 TBL CHICKEN BASE - 1415350
¼ CUP ORANGE JUICE - 0942088
1 CUP PARMESAN CHEESE - 1533595
2 TBL TARRAGON - DOT
1 TSP SALT - 1448415
1 TSP PEPPER - 1448265
1 TBL FRESH CHOPPED PARSLEY - VP
2 LEMON WEDGES - 2005304
2 CUPS DRY CHAMPAGNE
Instructions
PUT A SMALL POT OF WATER ON THE STOVE & BRING TO SIMMER.
IN A LARGE SKILLET, ADD OLIVE OIL, BUTTER & GARLIC OVER MEDIUM HEAT. ADD SHRIMP TO skillet & COOK until PINK ON BOTH SIDES.
DO NOT OVER COOK.
REMOVE SHRIMP FROM SKILLET & ADD SCALLOPS TO That SAME SKILLET.
SAUTE SCALLOPS UNTIL DONE.
REMOVE FROM SKILLET & ADD TO SHRIMP.
ADD CRAB FLAKES & MIX WELL.
IN THE SAME SKILLETADD OLIVE OIL, BUTTER GARLIC & ONIONS.
SAUTEUNTIL ONIONS BECOME TRANSPARENT.
ADD CHAMPAGNE & SIMMER UNTIL REDUCED BY HALF.
ADD CREAM & CHICKEN BASE. BRING TO A LOW BOIL.
IN A SMALL BOWL, ADD Cornstarch & WATER, MIX WELL.
ADD Starch SLURRY TO POT WHEN IT BOILS.
COOK UNTIL SAUCE THICKENS.
STRAIN SAUCE INTO ANOTHER POT. THIS REMOVES THE ONIONS.
ADD PARMESAN CHEESE, TARRAGON, ORANGE JUICE & SEAFOOD. RETURN TO STOVE & SIMMER FOR 5 MINUTES TO BLEND FLAVORS.
ADD FETTUCCINE NOODLES TO THE HOT WATER FOR 1 MIN.
DRAIN NOODLES. PUT ON SERVING PLATE, TOP WITH SAUCE &
GARNISH WITH PARSLEY & LEMON WEDGES.