Ingredients
- 1 lb shrimp, peeled and deveined
- 1 box fettuccine pasta
- 2 tbsp butter
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup white wine
- 1 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp black pepper
- 2 tsp kosher salt (divided: 1/2 tsp + 1 1/2 tsp)
- Fresh parsley, chopped (for garnish)
Method
- Add 1 teaspoon of sea salt to a pot of water and bring to a boil.
- Add the pappardelle pasta and cook for 9-10 minutes, or until al dente.
- Drain the pasta, but do not rinse. Set aside.
- Slice the garlic and halve the cherry tomatoes. Set aside.
- Heat the olive oil in a large pan over medium heat.
- Cook the scallops for 4 minutes.
- Remove the scallops from the pan and set aside.
- In the same pan, cook the shrimp for 3 minutes.
- Remove the shrimp from the pan and set aside.
- Melt the butter in the same pan.
- Sauté the sliced garlic for 2 minutes.
- Pour the white wine into the pan to deglaze, scraping up any browned bits.
- Bring the liquid to a light simmer.
- Add Cream and Seasoning:
- Add the heavy cream, 1 teaspoon of sea salt, and black pepper to the pan.
- Mix well.
- Add the crab meat, cooked shrimp, and cooked scallops to the sauce.
- Add the spinach, halved cherry tomatoes, and cooked pasta to the pan.
- Lightly toss everything in the sauce until well combined.
- Serve immediately.
Nutrition
Calories: 300kcal