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Seafood Fettuccine with a White Wine Sauce

 

Seafood Fettuccine with a White Wine Sauce

Induldge in this fresh Seafood dish. SKU #01106, 01116
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Course Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 6-8 Fettuccine Nests Traditional/Squid Ink (01106, 01116)
  • 3 TBSP Butter
  • 1 Shallot
  • 2 Cloves Garlic
  • ½ Cup Cherry Tomato
  • 2 Lobster Tails
  • 1 lb. Shrimp raw, peeled, deveined
  • 1 lb. Littleneck Clams
  • 1/3 Cup White Wine
  • 8 oz. Clam Juice
  • 1 TSP Crushed Red Pepper
  • Lemon
  • Salt & Pepper

Instructions
 

  • Gather and prepare ingredients. Roughly chop garlic and shallot. Clean and prepare seafood.
  • Bring water to a boil. Cook JGP Fettuccine per instructions, about 1.5 minutes. Reserve ¼ C water. Set it aside.
  • Melt butter in a large skillet, heat on medium high heat. Sautee garlic and shallot for about 1 minute until fragrant.
  • Add cherry tomato and shrimp. Cook for about 2 minutes.
  • Add clams, lobster tail, and white wine. Cook another 2 minutes and allow wine to reduce.
  • Add clam juice, cover, and cook for about 5 minutes, until clams are open.
  • Add crushed red pepper, Fettuccine and about ¼ cup of the pasta reserved pasta water. Squeeze lemon over the top. Season with salt and pepper.
  • Plate pasta and top with seafood, one lobster tail per plate. Enjoy.

Notes

  • This works well with any combination of seafood that is available or in season.
  • Use either JGP Fettuccini or JGP Squid Ink Fettuccini for a more upscale look. Or split 50/50 and use both for an exciting zebra striped look.
  • Serve this with asparagus, zucchini, or any season vegetable.
  • Add a small splash of heavy cream at the end to make sauce thicker and creamier.
  • Char the lemon on an open flame before using lemon juice to give another depth of flavor to the dish.
Keyword 01106, 01116, Clams, Fettuccine, Lobster, Seafood, Shrimp
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