Shelly's Recipe

CRAB AND SCALLOP FETTUCCINE

Category: Pasta - Seafood

1 oz olive oil
4 oz scallops
6 asparagus spears, cut into 1/2 inch pieces
Salt and pepper, to taste
2 tbsp sun-dried tomatoes, julienned and reconstituted in a small amount of warm water
2 oz heavy whipping cream
2 oz marinara sauce
16 oz fettuccine, cooked al dente, drained (flavored pasta is good)
4 oz crab meat
1 tbsp fresh basil, minced

Place olive oil in a saute pan. Add scallops, asparagus, salt and pepper; saute for 1 minutes. Add sun-dried tomatoes; saute for 20 seconds. Add whipping cream and marinara sauce; boil for 1 minutes. Add cooked pasta and crab; cook until hot. Remove from heat and sprinkle with basil. Serves 2