CRAB AND SHRIMP ALFREDO

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      Having company and need something that will impress your guests?  Want to treat family to a restaurant-worthy seafood dinner?  Make this outstanding seafood and pasta dish that you can prepare ahead of time. 

 INGREDIENTS:  YIELDS 6 servings 

1 lb shrimp, peeled and deveined

3 large King Crab Legs, meat removed from shells

4 TBSP butter

¼ cup olive oil

6  cloves garlic, chopped (1 ½ TBSP)

1/3 cup Chardonnay

1 cup chicken broth

3 TBSP flour

3 ½ cups half and half

½ tsp white pepper

1 tsp Parsley

¾ cup Italian blend grated cheese

½ cup fresh grated Parmesan

½ cup fresh grated Romano

Extra cheese for garnish

Pasta:  Linguine, Fettuccini, Angel hair 

PREPARATION: 

Preheat a large pan of salted water and cook your pasta while preparing the seafood.

Place olive oil and butter in the bottom of a large skilled.  Sauté garlic on low heat for 1 minute.  Add shrimp and saute for about 3-4 minutes until shrimp turns pink.  Remove shrimp with a slotted spoon and set aside.  Reserve liquid in pan.

Add Chardonnay, chicken broth, and flour, stirring continuously until flour is well incorporated and sauce begins to thicken a bit.

Add white pepper, Parsley, slowly add the half and half.  When mixture comes to a very slow simmer, slowly add the grated cheeses, stirring until cheese is melted.  (Do not let it come to a full boil.)  Let it continue cooking for a few minutes.

Add crab meat and shrimp, stir well and wait until mixture returns to a simmer.  (No need to cook the crab, it is always pre-cooked.  You only need to warm it).  Plate and sprinkle with a little extra grated cheese for garnish.

NOTE:  Top secret tip.  We’ve all done this, so beware.  Adding the cheese to a very hot mixture will most likely cause it to curdle.  Slowly adding the cheese while whisking will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to serve.  All you need to do is warm it and plate.

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By Tika for CHEW WANNA EAT? © 2016

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