Ingredients
- 3 tablespoons butter
- 2 shallots
- chopped
- 4 scallions
- chopped fine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh basil
- chopped fine or 1 teaspoon dry basil
- salt & freshly ground black pepper
- 1 pint raw crabmeat
- picked over for shells
- 1 lb raw shrimp
- peeled
- deveined
- tail off
- 1 pint sour cream
- 12 cup heavy cream
- 12 cup freshly grated parmesan cheese
- plus more for sprinkling on top-no green can cheese
- fresh parsley
- chopped for garnish
- 8 ounces fettuccine pasta
Instructions
- Melt butter in large skillet.
- Saute shallots and scallions until soft.
- Add Worcestershire sauce, basil, salt & pepper.
- Add shrimp and crab meat.
- Stir until shrimp are pink.
- Add sour cream, heavy cream, Parmesan cheese, and heat thoroughly; do not boil.
- Fold the sauce into the fettuccini, which has been boiled to al dente in salted water, and drained.
- Sprinkle with parsley and Parmesan cheese.
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