Fettuccini with Crab and Prawns in a Dill Cream Sauce Recipe Video

Chef Saxony Peterson of The Venetian Theatre and Bistro shares one of her favorite dishes, a seafood fettuccini which features on her special menu on weekends. She is letting you in on the secret recipe today so watch and learn!

Summary

Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexJust EnjoyServings1
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Fettuccine2 Ounce, cooked, drained
 Unsalted butter2 Tablespoon (For the Dill Cream Sauce)
 Red onion2 Tablespoon, finely chopped (For the Dill Cream Sauce)
 Lemon zest2 Teaspoon (to taste, For the Dill Cream Sauce)
 White pepper1 Teaspoon (For the Dill Cream Sauce)
 Dill weed2 Teaspoon (dried or fresh, For the Dill Cream Sauce)
 Kosher salt1 Teaspoon (For the Dill Cream Sauce)
 Heavy cream2 1⁄2 Cup (40 tbs) (For the Dill Cream Sauce)
 Crabmeat1 Cup (16 tbs) (For the Dill Cream Sauce)
 Extra virgin olive oil1 Tablespoon (For the Prawns in Lemon Butter Sauce)
 Garlic1 Teaspoon, minced (For the Prawns in Lemon Butter Sauce)
 Lemon1 Medium, halved (For the Prawns in Lemon Butter Sauce)
 White wine2 Tablespoon (A good Chardonnay wine, For the Prawns in Lemon Butter Sauce)
 Prawns7 Medium, peeled and deveined (For the Prawns in Lemon Butter Sauce)

Nutrition Facts

Serving size: Complete recipe

Calories 3078 Calories from Fat 2333

% Daily Value*

Total Fat 266 g408.7%

Saturated Fat 155.6 g777.9%

Trans Fat 0 g

Cholesterol 1593.2 mg

Sodium 4105.9 mg171.1%

Total Carbohydrates 82 g27.3%

Dietary Fiber 9.1 g36.4%

Sugars 7.8 g

Protein 101 g201.7%

Vitamin A 203.6% Vitamin C 165.6%

Calcium 80% Iron 41.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Make sure you have all the ingredients prepared and ready before you start cooking.

MAKING
2. To make the cream sauce, melt the butter in a sauté pan, over medium low heat.
3. Add the onions, lemon zest, salt, dill and white pepper and sauté till onion is soft and transparent.
4. Add cream and lower the heat. Let the sauce reduce. Stir frequently to prevent the cream from burning.
5. While the cream sauce is reducing, in another sauté pan, melt butter for prawns
6. Add little olive oil to the butter to prevent it from browning.
7. When hot, add the garlic, squeeze juice of half a lemon, and pour in the wine. Reduce the heat. Let the flavors blend and the wine reduce a bit.
8. Add the crab to the cream sauce and mix well.
9. Add the prawns to the lemon butter sauce and sauté until then change color and curl.

SERVING
10. Drain your cooked warm pasta and pile into a pasta plate.
11. Pour the crab cream dill sauce on top of the pasta.
12. Arrange the prawns on top.
13. Garnish with lemon slices (of other half of the lemon) and fresh dill if you like.

Editors Review

This is a great dish because it is really easy to make and it is what many people consider gourmet cooking for the home chef! This Venetian-style Seafood Fettuccini is definitely a winner when entertaining non-meat eaters or seafood lovers. In this dish the prawns get top billing, but there is a lot of crab in there as well, which really gives the dish a boost of flavor. It’s fast, fancy and truly fabulous. This dish is great for any night of the week or even a special occasion.
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