Island In The Sea Recipe

Inspired by Nine Mile South Asheville

Time30m

Serves4

Shrimp, crab meat, & diced clams with yellow squash & zucchini in a white wine Alfredo or marinara sauce. Served over spinach fettuccine.

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Ingredients

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Seafood

1 1/8 lb (500 grams) Shrimp, peeled and deveined

7.05 oz (200 grams) crab meat

5.29 oz (150 grams) diced clams

Vegetables

1 medium yellow squash, diced

1 medium Zucchini, diced

7.05 oz (200 grams) Fresh spinach

Pasta

8.82 oz (250 grams) spinach fettuccine

Sauce

1/2 cup (120 ml) White wine

1.01 cup (240 ml) Heavy cream

3 1/2 oz (100 grams) Parmesan cheese, grated

3 cloves Garlic, minced

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Italian seasoning

Method

Preparation

Cook the Pasta

In a large pot, bring salted water to a boil. Add the spinach fettuccine and cook according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced yellow squash and zucchini, cooking for 4-5 minutes until slightly tender.

Add Seafood

Stir in the shrimp, crab meat, and diced clams to the skillet. Cook for about 5-7 minutes, or until the shrimp turn pink and opaque.

Making the Sauce

Combine Ingredients

Pour the white wine into the skillet and let it simmer for 2-3 minutes to reduce slightly. Then add the heavy cream, Italian seasoning, salt, and black pepper. Stir well to combine.

Finish the Sauce

Allow the sauce to simmer for an additional 5 minutes, stirring occasionally. Finally, stir in the grated Parmesan cheese until melted and incorporated.

Serving

Combine Everything

In a large bowl, toss the cooked spinach fettuccine with the seafood and vegetable sauce until evenly coated.

Plate and Serve

Serve the dish warm, garnished with additional Parmesan cheese if desired.