Snapguide

How to cook seafood with white wine sauce over fettuccine

Rich decadent special occasion meal. Serves 4-6 depending on appetites

12
STEPS
INGREDIENTS
In a separate pan reduce 1/2 cup white wine to 1/4 cup.

In a separate pan reduce 1/2 cup white wine to 1/4 cup.

Finely chop up a shallot

Finely chop up a shallot

Mix up a roux. I mixed up  1.5 tbsp olive oil and 1.5 tbsp flour. Set aside.

Mix up a roux. I mixed up 1.5 tbsp olive oil and 1.5 tbsp flour. Set aside.

mix 2 tbsp chili powder with 1/2 tsp salt, 1/2 pepper, and 1/4 cup flour. Set aside.

mix 2 tbsp chili powder with 1/2 tsp salt, 1/2 pepper, and 1/4 cup flour. Set aside.

Pat dry and cut squid down to bite size pieces

Pat dry and cut squid down to bite size pieces

Coat squid in flour/chili mix

Coat squid in flour/chili mix

Same treatment for shrimp..Pat dry and coat in flour/chili mix. I took the tails off.

Same treatment for shrimp..Pat dry and coat in flour/chili mix. I took the tails off.

Separate crab meat from shell.

Separate crab meat from shell.

Get large pan on high heat, add 2 tbsp coconut oil,  toss in shrimp don't overcrowd.

Get large pan on high heat, add 2 tbsp coconut oil, toss in shrimp don't overcrowd.

Flip after a minute passes, pull the shrimp after another minute. Cover off heat to keep warm.

Flip after a minute passes, pull the shrimp after another minute. Cover off heat to keep warm.

Add some more oil and cook the squid the same as shrimp, only 40 seconds a side. Remove and rest with shrimp. Add crab meat for a minute  just to heat up, rest with others covered off heat.

Add some more oil and cook the squid the same as shrimp, only 40 seconds a side. Remove and rest with shrimp. Add crab meat for a minute just to heat up, rest with others covered off heat.

Add lemon zest to frying pan along with shallots and roux, stir occasionally on medium high for 2 minutes.

Add lemon zest to frying pan along with shallots and roux, stir occasionally on medium high for 2 minutes.

Deglaze pan with 3/4 cup crab broth and 1/4 cup reduced wine. Bring to boil while scraping up goodness in the pan after a minute turn down to a simmer.

Deglaze pan with 3/4 cup crab broth and 1/4 cup reduced wine. Bring to boil while scraping up goodness in the pan after a minute turn down to a simmer.

Add 3/4 cup cream. it needs to be warmed first-nuke for 30 seconds.

Add 3/4 cup cream. it needs to be warmed first-nuke for 30 seconds.

Lemon juice

Lemon juice

Taste-adjust with add salt and pepper, bring to a good simmer for a minute or two.

Taste-adjust with add salt and pepper, bring to a good simmer for a minute or two.

Mix in pasta, top with Parmesan.

Mix in pasta, top with Parmesan.

Add seafood on top.

Add seafood on top.

Add Parsley and lemon.  Serve family style.

Add Parsley and lemon. Serve family style.

Enjoy!

  • 0.0c Crab broth
  • 1.0 Large Shallot
  • 0.0c White wine -Sauvignon blanc
  • 0.0c Heavy cream
  • 0.0tsp Salt
  • 0.0Tbsp Pepper
  • 4.0Tbsp Flat leaf parsley
  • 0.0c Flour
  • 2.0tsp Chili powder
  • 3.0Tbsp Coconut oil
  • 1.0Tbsp Lemon Zest
  • 0.0tsp Crushed red chile peppers
  • 0.0lb 10-12 large shrimp
  • 1.0lb Tubes and tentacles calamari
  • 0.0lb Fresh crab meat
  • 0.0c Parmesan cheese
  • 1.0lb Fresh egg fettuccine