Seafood Cream Sauce
Serve with Large
Macaroni or Fusilli
Pasta
8oz (235 mL) shrimp, peeled and deveined
8oz (235 mL) bay scallops
2 tbs (30 mL) butter
1small shallot, finely chopped
¼cup (60 mL) dry white wine
1cup (235 mL) half and half
1cup (235 mL) grated Parmesan cheese
¼ tsp (1 mL) salt
1/8 tsp (0.5 mL) pepper Dash nutmeg
Place shrimp and scallops between layers of paper towels to remove excess moisture; set aside. Melt butter in large skillet over medium heat. Add shallot and sauté for 2 to 3 minutes, stirring occasionally. Add shrimp and scallops to skillet and cook, stirring occasionally, for 3 to
4 minutes, or just until seafood turns opaque. Stir in white wine and simmer mixture 1 to 2 minutes. Add half and half, Parmesan cheese, salt, pepper, and nutmeg. Continue to cook, stirring occasionally, until mixture just begins to simmer and cheese is melted. Do not boil. Sauce will be thin. Remove from heat immediately and toss with hot pasta.
Yield: 6 servings.
Per Serving: About 248 cal., 22 g protein, 5 g carb, 14 g fat, 109 mg cholesterol, 608 mg sodium.
ENGLISH
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