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ENGLISH
Seafood Cream Sauce
Serve with Large
Macaroni or Fusilli
Pasta
8 oz (235 mL) shrimp,
peeled and deveined
8 oz (235 mL) bay
scallops
2 tbs (30 mL) butter
1 small shallot, finely
chopped
¼ cup (60 mL) dry white
wine
1 cup (235 mL) half
and half
1 cup (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.