One-Pot Seafood Alfredo

• Seafood

  • 8 oz Lump crab meat
  • 1 lb Shrimp

• Produce

  • 1 Flat-leaf parsley
  • 3 cloves Garlic

• Canned Goods

  • 1 14 oz can Chicken broth, low-sodium

• Pasta & Grains

  • 8 oz Fettuccine pasta noodles

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/4 cup Heavy cream
  • 3 oz Parmesan cheese, real

Found on number-2-pencil.com

Description

Ingredients

• 2 tablespoons of olive oil
• 1 pound of uncooked shrimp, peeled and deveined
• 8 oz of lump crab meat
• 3 cloves of garlic, minced
• 1 14 oz can of low sodium chicken broth
• 1 1/4 cup of heavy cream (not whipping cream)
• 8 oz of uncooked fettuccine pasta noodles
• 3 oz of freshly shredded real parmesan cheese
• Salt and pepper
• Flat leaf parsley for garnish

Directions

• Start by heating olive oil to medium high.
• Sauté shrimp seasoned with ½ a teaspoon of kosher salt and a few turns of freshly ground pepper just until they start to turn pink, 3-5 minutes.
• Add garlic and continue to cook another minute.
• Remove shrimp from pan and set aside to be added back in after pasta cooks.
• Add chicken broth, heavy cream, and uncooked pasta to pan and stir.
• Bring to a boil, then cover and reduce to a simmer.
• Simmer for 15-20 minutes or until pasta is tender.
• Remove from heat and stir in freshly shredded parmesan cheese.
• Stir in sautéed shrimp and fresh crab meat.
• Season with salt and pepper as needed.
• Sprinkle with fresh parsley and serve.
• Alfredo sauce will continue to thicken as it cools.