Total Calories: 577
Cook fettuccine to al dente stage (just done—not overcooked) in boiling salted water. Rinse well; set aside. In a heavy large sauté pan, melt butter. Sauté onion and garlic until onion is transparent. (Do not brown.) Stir all the time. Add seafood and sauté. Add whipping cream and stir until cream is warm. Add grated cheeses and heat over low heat until cheese melts and sauce thickens. You can increase heat a little, but you must stir all the time. Add cooked fettuccine and lift and toss until noodles are coated with sauce.
This Seafood Fettuccine recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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