Fettuccine Adriatica Con Zafferano Recipe
Fresh made fettuccine pasta sautéed with diced shrimp, sea scallops and jumbo lump crab meat in creamy yellow saffron sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fettuccine
Cook the fettuccine pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
- 2
Sauté the Seafood
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced shrimp and scallops, and cook for about 3-4 minutes until they are just cooked through.
- 3
Make the Saffron Sauce
In a small bowl, steep the saffron threads in 2 tablespoons of warm water for 5 minutes. Add the heavy cream to the skillet with the seafood, then stir in the saffron mixture. Allow the sauce to simmer for about 5 minutes, until it thickens slightly.
- 4
Combine and Serve
Gently fold in the jumbo lump crab meat and cooked fettuccine into the skillet. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes, allowing everything to heat through. Garnish with fresh parsley before serving.
