• Tommy Centola

Feast of the Seven Fishes Dish 3 Shrimp & Crabmeat Pasta

Updated: Jan 4

This is my take on my wife’s favorite dish at Drago’s restaurant. My dish is a little spicier than Drago’s. You can leave out the red pepper flakes and/or white pepper if you wish.

2 cups Heavy Cream

1 tablespoon fresh Basil, chopped

1 tablespoon fresh Thyme, chopped

2 teaspoons Salt

2 teaspoons ground Black Pepper

1 1/2 teaspoons crushed Red Pepper Flakes

1 teaspoon ground White Pepper

1 cup Green Onions, chopped

1 cup fresh Parsley, chopped

1/2 pound raw Shrimp, peeled and deveined

1/2 pound Crabmeat, picked thru for shells

1/2 cup shredded Swiss Cheese

1/2 cup grated Parmesan Cheese

1 pound Fettuccine

Cook Pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, oninos and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve sauce over fettuccine.

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