Lowcountry Fettuccine

Ingredients

• 12 ounces dry fettuccine
• 1 tablespoon olive or vegetable oil
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound scallops
• 3 tablespoons butter
• 1 tablespoon flour
• 1/2 a medium onion,, chopped
• 2 garlic cloves,, minced
• 1/2 cup half-and-half
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 tablespoon dry sherry,, optional
• 4 ounces crab meat
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup peas
• 1 (2-ounce) jar diced pimentos,, drained

Steps

1. 1

   Bring a large pot of water to a boil. Add about 1/2 tablespoon of salt and the fettuccine. Cook according to package directions. Reserve about 1/2 cup of cooking liquid just before draining.

2. 2

   Heat oil over medium-high heat in a large pan.

3. 3

   Season shrimp and scallops with salt and pepper and cook in the oil for 1 to 2 minutes per side. Remove from pan and set aside.

4. 4

   Add butter to the pan (no need to wipe it clean). Turn heat to medium, add onion and cook for 3 minutes.

5. 5

   Add garlic and cook 1 more minute.

6. 6

   Sprinkle flour into pan. Cook and stir for 1 minute.

7. 7

   Gradually whisk in half-and-half. Cook and stir until thickened.

8. 8

   Add red pepper flakes, black pepper, sugar, and sherry.

9. 9

   Add crab meat, peas, pimentos and Parmesan cheese. Turn heat to low and stir until cheese is melted. If sauce is too thick, add some of the reserved cooking liquid. Check for seasoning and add salt to taste.

10. 10

    Add fettuccine, shrimp and scallops to the pan and toss to coat.