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Asparagus Seafood Fettucine
5 shallots, chopped
3 garlic cloves, chopped
6 T butter
8 ounces seafood (shrimp, lobster chunks or crab)
1 c dry white wine
1 c stock (fish, seafood or chicken)
1 c heavy cream
3/4 pound asparagus, ends snapped off, cut in bite size pieces
12 ounces fresh or very delicate dried flat pasta (cooks in 5 minutes)
2 T fresh chervil
Lightly saute the shallots and garlic in the butter, then add the seafood and saute until lightly cooked through, only a minute or two. Remove the seafood to a bowl and keep it warm.
Add the wine to the pan and cook over high heat until it reduces to several ounces. Then add the stock and cook over high heat until it reduces to about 1/2 cup of very flavorful sauce. Stir in the cream and heat through. Set aside and keep it warm.
Bring a pot of salted water to the boil, add the asparagus and pasta and cooked until al dente then carefully drain. Return the seafood to the pan with the sauce and gently warm through, and toss sauce with the pasta and asparagus. Serve sprinkled with chervil leaves.
Serves 4.
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