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Pasta Santa Rosa

Recipes

Ingredients

  • 3 Tbsp. extra-virgin oil

  • 2 tablespoons brandy

  • 1 teaspoon clarified butter

  • 1 1/2 ounces fresh fish, cut into chunks

  • 1 1/2 ounces (36 to 40 count) shrimp, peeled and deveined 

  • 1 1/2 ounces sea scallops

  • Pinch of minced garlic 

  • 1 1/2 ounces lobster meat, cut into chunks

  • 1 ounce jumbo lump crab meat, shells removed 

  • 1/4 cup heavy cream 

  • 1 ounce parmesan cheese, frated 

  • 1 green onion, chopped

  • Salt and pepper to taste 

  • 1 tablespoon water (optional)

  • 1 tablespoon cornstarch (optional)

  • 6 ounces fettuccini, cooked and drained

Directions

  1. Heat the brandy and clarified butter in a 10-inch skillet over medium-low gas heat. Add the fish, shrimp, scallops and garlic and mix well.

  2. Cook until the seafood is almost cooked through and stir in the lobster meat, crab meat, cream, cheese, green onion, salt and pepper. 

  3. Cook until the mixture is heated through. Stir in a mixture of the water and cornstarch for a thicker consistency, if desired. 

  4. Spoon over hot cooked pasta on a serving plate.