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Fettuccini de la Mer

"For all the seafood fans who don't need to devour rich, fats food. This one is for you...Velvety and engaging. Try serving with a few warm crusty bread, if preferred."

Ingredients :

• half pound medium shrimp - peeled and deveined
• 1/2 pound scallops
• 2 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 inexperienced bell pepper, chopped
• 1 pink bell pepper, chopped
• 2 tablespoons all-purpose flour
• 1/2 pound imitation crabmeat
• 2 cups milk
• salt and pepper to flavor
• 1 pinch dried marjoram
• 1 pinch dried basil leaves
• 1 pinch dried tarragon
• 10 ounces dry fettuccini noodles

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

• Bring a huge pot of gently salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; eliminate the seafood and reserve the seafood water or broth in some other bowl.
• In the equal saucepan, melt the butter and add onion, garlic, purple bell pepper and inexperienced bell pepper; saute and stir until transparent, but do now not brown.
• Add flour and mix properly till all the vegetables are coated; upload a few seafood broth slowly, but stirring continuously. Add the imitation crabmeat and mix; upload the milk and salt and pepper to flavor and mix.
• Add the marjoram, basil and tarragon and simmer very gently; stir constantly till the desired thickness is acquired. Take off of warmth and reserve.
• Bring a huge pot of gently salted water to a boil. Add fettuccini and cook dinner for 6 to eight minutes or until al dente; drain and cowl with the seafood sauce. Serve.

Notes :

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