Fettuccini Gabriella

Paravicini's Chef Fraco teaches us how to make an Italian classic!

Ingredients: 

  • 2 tbls olive oil
  • 3/4 lb medium shrimp peeled and cleaned
  • 8oz bay scallops
  • 1/2 cup chopped tomatoes
  • 1/4 cup dry white wine 
  • 1 clove garlic, thinly sliced 
  • 4 leaves fresh basil chopped 
  • ¼ cup cream
  • 2 tbls butter
  • Salt and pepper to taste
  • 1 lb Fettuccini pasta cooked

Instructions: 

Heat oil in a medium frying pan over medium-high heat. Add shrimp and scallops and sauté, stirring, just until shrimp begins to curl and turn pink, about 1 minute. Add tomatoes, onions, and garlic, increase heat to high, then de-glaze with white wine and reduce, cook until shrimp and scallops are just opaque through, add cream and butter let reduce about 1 to 2 minutes longer add fresh basil over pasta. Buon appetito!