Fettuccine with Asparagus and Seafood
INGREDIENTS
- 5 chopped shallots
- 3 chopped garlic cloves
- 6 tbsp. butter
- 8 oz. shellfish (shrimp, lobster or crab)
- 1 cup dry wine
- 1 cup stock (fish, seafood, chicken)
- 1 cup heavy cream
- 1 pound fresh asparagus, trimmed, and cut into bite-size pieces
- 12 ounces fresh or dried flat pasta (such as fettuccine, linguine, or pappardelle
- 1 tbsp. fresh chervil
Lightly sauté the shallots and garlic in butter, then add the seafood and sauté until lightly cooked through. Remove the seafood to a bowl and keep it warm. Add the wine to the pan and cook over high heat till it reduces to several ounces. Then add the stock and cook over high heat till it reduces to about ½ cup of very flavorful sauce. Stir in the cream and heat through. Set aside and keep it warm.
Bring a large pot of salted water to a boil. Add the asparagus and pasta, but if you are using pasta that will take longer to cook than the asparagus, add the asparagus after the pasta has already cooked for a few minutes and is nearly al dente. Drain pasta and asparagus. Return the seafood to the pan with the sauce and warm through. Toss the hot sauce with the asparagus and pasta. Serve sprinkled with chervil leaves. Serves 4.