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.
