Ingredients
1 1/2 tablespoons butter
3/4 cups chopped green onions
4 garlic cloves, minced
1/2 pound medium uncooked shrimp
1 medium lobster tail, cut into small pieces
1/2 pound crabmeat, shell pieces removed
1 cup half-and-half
1 cup heavy cream
1/4 teaspoon salt
1/4 tespoon fresh ground pepper
1 cup fresh grated Parmigiano-Reggiano, divided
8 cups hot cooked fresh fettuccine (about 1 pound)
1/4 cup chopped fresh Italian Parsley
Preparation
Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; saute 1 minute or until tender. Add shrimp and lobster; saute 3 minutes or until done. Reduce beat to medium-low. Add half-and-half, heavy cream, salt, pepper, and crabmeat. Cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture. Stirring constantly, cook 1 minute. Remove from heat. Combine pasta and seafood mixture in a large bowl or serving platter. Top with remaining cheese and parsley. For a lighter version, substitute 2 cups half-and-half instead of 1 cup half-and-half and 1 cup heavy cream. Works well both ways.
