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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil with 1 Tbsp salt. Cook pasta in boiling water until it is al dente. Drain and hold. | 2. In a skillet over medium high heat, melt the butter until it froths. Add the scallions, garlic, shallots, and seafood. Sauté until aromatic and the shrimp are pink, about 3 minutes. The seafood will be slightly undercooked at this point. | 3. Add wine, stirring from the bottom of the skillet. Reduce wine to half, about 6 minutes. | 4. Push seafood to the side of the skillet, add 2 Tbsp of butter and swirl gently. Slowly add cream, whisking gently so that the cream thickens. | 5. Add tarragon, marjoram, salt and pepper, and Tabasco sauce. Stir seafood and sauce together to combine. | 6. Plate the fettuccine, pour the sauce over, and garnish with the parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	1			28.066	3.9689	1.7577	0.7654
salt	1	tablespoon		-	-	-	-
seafood	1	lb	mixed	403.4676	0.0	89.7602	2.2667
butter	2	tablespoons		171.0	7.857	5.343	14.4
scallion	4		chopped	128.0	29.36	7.32	0.76
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
shallot	1		minced	115.2	26.88	4.0	0.16
white wine	1/2	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
cream	1	cup		792.0	15.96	8.712	83.23200000000001
tarragon	1	sprig	chopped	-	-	-	-
marjoram	1	pinch		0.1016	0.0227	0.0047	0.0026
tabasco sauce		dashes		403.4676	0.0	89.7602	2.2667
sea salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
flat leaf italian parsley			chopped	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.