HOLLY HEATH / AT YOUR TABLE! PERSONAL CHEF SERVICES
1 tablespoon butter
1 cup asparagus (cut 1" thick)
1/2 each red bell pepper (cut 1" thick)
1/2 each yellow bell pepper (cut 1" thick)
2 each garlic cloves, minced
1 pound medium shrimp, peeled
1 cup half and half
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 pound lump crabmeat (optional)
1/2 cup grated fresh Parmesan cheese
8 ounces fettuccine -- gluten free, tinkyada
2 tablespoons chopped fresh parsley
Old Bay Seafood Seasoning to taste
1/4 tablespoon cornstarch (optional)
Melt butter in a 12-inch nonstick skillet over medium-high heat. Sauté asparagus and bell peppers until crisp tender, about 2-3 minutes. Remove from pan.
Pat shrimp dry and sprinkle with Old Bay Seasoning. Add shrimp to pan; sauté 3 minutes or until done. Add garlic; sauté 1 minute or until tender. Reduce heat to medium-low and remove shrimp from pan.
Add half-and-half, salt, pepper, and crabmeat; if desired. Cook 3 minutes or until thoroughly heated, stirring constantly (do not boil, simmer instead). Gradually sprinkle parmesan cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. If desired, add a cornstarch slurry to thicken sauce.
Remove from heat. Combine pasta and seafood mixture in the pan. Top each serving with extra parmesan, if desired, and a sprinkle of parsley.
Other variations on this dish:
For a Cajun flavor, use Cajun seasoning instead of Old Bay
This meal is about 30% fat, but for even less fat, use Land O'Lakes Fat Free Half and Half. Add other veggies of your choice, (this meal is a great way for kids to get their veggies in)! Try green peas, onions, green bean, broccoli, etc. Add seared scallops if you would like. This recipe also works well with diced chicken breast For a slight 'kick' add a little cayenne pepper to the sauce.