If it was possible, I would have seafood every nite. Doesn’t matter if it’s oysters, shrimp, fish of any kind, scallops. Add in some pasta and I am in Seafood heaven.

Like this pasta with shrimp and scallops.

    Seafood Fettucine

      1 1/2 Tbl butter
      1 cup chopped green onions
      4 cloves garlic, diced
      1 lb medium shrimp, peeled
      1 lb sea scallops
      2 cups 1/2 and 1/2
      1/2 tsp salt
      1/4 tsp black pepper
      1/2 lb lump crabmeat
      3/4 cup grated fresh Parmesan Cheese, divided
      8 cups hot cooked fettuccine (abt 1 lb uncooked)
      1/4 cup fresh parsley {I used dried}

Pat the shrimp and scallops dry before cooking with paper towels so they don’t dilute he sauce.
Melt butter in a 12″ skillet over medium-high heat.
Add onions and garlic.
Saute 1 minute or until tender
Add shrimp and scallops.
Saute 3 minutes or until done.
Reduce heat to medium-low.
Add 1/2 and 1/2, salt, pepper, and crabmeat.
Cook 3 minutes or until thoroughly heated, stirring constantly (do not boil)
Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture, stirring constantly.
Cook 1 minute.
Remove from heat
Combine pasta and seafood mixture in a large bowl.
Top each serving with 1 1/2 tsp cheese and parsley.

This was really good. And very quick and easy. Once the shrimp are peeled that is!! One change I would make – sear the scallops before adding them to the mix. I think that would enhance the flavor and give them a better texture. This makes quite a bit of pasta. I hope it freezes well.

Recipe is from Cooking Light. I don’t remember which issue.

BTW this week’s host for Presto Pasta Friday is Pam of Sidewalk Shoes. Make sure you go by her site and look at the round up of great pasta dishes.


We have mosquitoes.
We have lots of humidity.
We have long spells of very dry weather.

That is living in the Deep South. But we also have some of the best seafood around. Fresh from the gulf. Available on a daily basis. (Well, until now, maybe….)

We also have catfish. And while we may not corner the market anymore because of all the catfish farms around it is still plentiful and delicious. If you put the two together you can come up with some delicious entrees.

    Pan Fried Fish with Crabmeat Sauce

I used catfish fillets but you could use any good solid fish – cod, halibut, haddock, etc. I prefer the taste of catfish.
Take the fillets and season WELL. Salt, pepper, seasoned salt. Whatever suits your fancy.
Dip the fillets in seasoned fry mix. {I make my own – 1 cup flour, 2 cups cornmeal, seasoning mix to taste}.
And pan fry in shallow oil until fish is flaky and golden brown.
Set aside and keep warm.

    Crabmeat Sauce

4 – 6 ounces crabmeat, flaked
2 Tbl butter
2 Tbl Ffour
3 green onions, thinly sliced
2 Tsp fresh minced parsley
1/4 tsp salt
1/8 tsp pepper
1 cup light cream or half and half
parsley and green onions for garnish

In a saucepan, melt butter over medium-low heat.
Stir in flour until smooth and bubbly.
Add the green onions, parsley, salt and pepper.
Slowly stir in cream or half and half
continue cooking, stirring constantly, unti thickened.
Add the crabmeat and leave on heat until heated through.
Arrange fish on a platter and trope with crab sauce.
Garnish with parsley and green onions.

You could also oven ‘fry’ the fish is you like. But since this is pan fried, there is NOT a lot of oil involved.

Hope you enjoy it as much as me did.

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