Fettuccine With Creamy Seafood Sauce
Ingredients
1 cup reduced-fat chicken broth
6 scallions, thinly sliced
1 Tbs. snipped fresh or 1 tsp. dried
1 clove garlic, minced
dash of black pepper
1 cup evaporated skim milk
3 Tbs. unbleached flour
8 oz. shrimp, peeled, deveined and cooked
4 oz. cooked crab or lobster meat
1 cup snow peas
8 oz. fettuccine, cooked
6 scallions, thinly sliced
1 Tbs. snipped fresh or 1 tsp. dried
1 clove garlic, minced
dash of black pepper
1 cup evaporated skim milk
3 Tbs. unbleached flour
8 oz. shrimp, peeled, deveined and cooked
4 oz. cooked crab or lobster meat
1 cup snow peas
8 oz. fettuccine, cooked
Methods/steps
Coat a 2-quart saucepan with no-stick spray
Add the broth, scallions, basil, garlic, and pper
Bring to a boil
In a medium bowl, whisk the milk and flour
Stir the milk mixture into the broth mixture
Cook, stirring, over medium heat until the mixture thickens and begins to simmer
Cook, stirring, for 1 minute
Stir in the shrimp, crab or lobster, and peas
Cook, stirring, until the seafood is heated through and the peas are crisp-tender, approximately 3 minutes
Serve the seafood sauce over the hot fettuccine
Add the broth, scallions, basil, garlic, and pper
Bring to a boil
In a medium bowl, whisk the milk and flour
Stir the milk mixture into the broth mixture
Cook, stirring, over medium heat until the mixture thickens and begins to simmer
Cook, stirring, for 1 minute
Stir in the shrimp, crab or lobster, and peas
Cook, stirring, until the seafood is heated through and the peas are crisp-tender, approximately 3 minutes
Serve the seafood sauce over the hot fettuccine
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