Fettuccini De LA Mer

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 pound medium shrimp - peeled and deveined
• 1/2 pound scallops
• 2 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tablespoons all-purpose flour
• 1/2 pound imitation crabmeat
• 2 cups milk
• salt and pepper to taste
• 1 pinch dried marjoram
• 1 pinch dried basil leaves
• 1 pinch dried tarragon
• 10 ounces dry fettuccini noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the fettuccini and cook until al dente, about 10 minutes. Drain well and keep warm.

2. Melt the butter in a large skillet over medium heat. Add the chopped onion, minced garlic, green bell pepper and red bell pepper, and cook about 5 minutes until softened.

3. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the milk until smooth, then simmer about 5 minutes, stirring, until thickened. Season with salt, pepper, marjoram, basil and tarragon.

4. Add the shrimp and scallops to the sauce and simmer 3 to 4 minutes, until the shrimp are pink and opaque and the scallops are opaque, reaching 145°F (63°C) inside.

5. Stir in the imitation crabmeat and heat through for about 2 minutes.

6. Toss the drained fettuccini with the seafood sauce, adjust the seasoning, and serve immediately.