chef richard's seafood pasta supreme
Chef Richard's Seafood Pasta Supreme Shared with Recipe Goldmine by Chef Richard Thaxton This recipe makes enough for a small crowd or several meals. You may divide it to make smal...
Ingredients
- 1poundfresh-cooked dungeness crabmeat (shelled)
- 1poundfresh large prawns (shelled and de-veined)
- 1poundfresh bay or rock scallops (shelled)
- 1large vidalia or walla-walla sweet onion (thin sliced or med
- 1medium green bell pepper (medium dice)
- 1medium red or yellow bell pepper (medium dice)
- 1head fresh garlic, minced (no such thing as "too much garlic
- 1poundfresh mushrooms (wild or domestic - sliced or whole)
Directions
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Chef Richard's Seafood Pasta Supreme Shared with Recipe Goldmine by Chef Richard Thaxton This recipe makes enough for a small crowd or sever
- 2
You may divide it to make smaller amounts if necessary
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It is soooo good! 1 pound fresh-cooked Dungeness crabmeat (shelled) 1 pound fresh large prawns (shelled and de-veined) 1 pound fresh Bay or
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1 cup grated Parmesan cheese 1 1/2 pounds pasta (fettuccini, linguini, large shells, etc.) of your choice
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1 cup sour cream (optional) Freshly ground black pepper to taste Fresh cilantro or parsley leaves In a large stainless-steel pot, glass bowl
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Ummm-um, what a great aroma!) Add rice vinegar, soy sauce, and continue to cook till all ingredients just begin to soften
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Turn the heat to medium-low and add the shrimp, crab, scallops, Parmesan cheese, Alfredo sauce and sour cream
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Simmer till shrimp is just cooked