Deborah Dana

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Recipe

Fettuccine with shrimp and callus

Name: Fettuccine with shrimp and callus
Prep time: 35 min
Cook time: 35 min
Yield: 8
Cuisine: Italiana
Ingredients: 750 grams fettuccine pasta; 1/4 cups olive oil; 5 cloves garlic, finely chopped; 2 cups white wine; 2 tablespoons fresh parsley, chopped; 2 tablespoons basil; 2 cups whole milk cream; 500 grams scallop, (small or medium); 500 grams shrimp, medium peeled and deveined; 1/2 cups parmesan cheese, grated

35 mins

Half

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Deborah Dana

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Rich recipe of fettuccine with shrimp and callus. Prepared with seafood to give it a different touch- it tastes delicious with the cream sauce.

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Ingredients

8 portions

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Preparation

Cook the fettuccine according to the instructions of the box in boiling water until it is al dente. While the pasta is cooking, you have the sauce.

In a large skillet heat the olive oil and cook the garlic for 2-3 minutes. Add the wine, the parsley, and the basil and cook until it is reduced by half.

Pass the sauce through a sieve and return to the pan. Add the cream and mix well. Allow it to cook over low heat until it is reduced to half.

In another pan heat 2 tablespoons of olive oil and cook the tripe there until they are opaque. Remove from the pan.

Repeat the same with shrimp.

Return the tripe to the pan with the shrimp and add the creamy sauce. Mix well.

Serve the pasta and on it the sauce with shrimp and tripe.