Seafood Cream Sauce - KitchenAid KPEXTA Instructions And Recipes Manual

Seafood Cream Sauce
Serve with Large
Macaroni or Fusilli
Pasta
8 ounces (235 ml)
shrimp, peeled and
deveined
8 ounces (235 ml) bay
scallops
2 tablespoons (30 ml)
b utter
1 smafl shallot, finely
chopped
V4 cup (60 ml) dry white
wine
1 cup (235 ml) half and
half
1 cup (235 ml) grated
Parmesan cheese
V4 teaspoon (1 m/) salt
J/,, teaspoon (.5 m/)
pepper
Dash nutmeg
Place shrimp and scallops between layers of paper towels
to remove excess moisture; set aside. Melt butter in large
skillet over medium heat. Add shallot and saut6 for 2 to
3 minutes, stirring occasionally. Add shrimp and scallops
to skillet and cook, stirring occasionally, for 3 to
/
4 minutes, or just until seafood turns opaque. Stir in
white wine and simmer mixture 1 to 2 minutes. Add half
and half, Parmesan cheese, salt, pepper, and nutmeg.
Continue to cook, stirring occasionally, until mixture just
begins to simmer and cheese is melted. Do not boil.
Sauce will be thin. Remove from heat immediately and
toss with hot pasta.
Yield: 6 servings.
Per Serving: About 248 calories, 22 g pro, 5 g carb,
14 g fat, 109 mg chol, 608 mg sod.
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