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    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Default Fettucinne with Crab and Asparagus

    Fettucinne with Crab and Asparagus
    3/4 lb cooked crabmeat (fake is good) or 3/4 lb raw shrimp
    1/2 lb asparagus
    salt, to taste
    4 tbs butter, 1/2 tbs for heating crab or cooking shrimp
    1 onion, grated
    1 tsp tarragon
    1 cup heavy cream
    white pepper, to taste
    1 lb fettuccine
    Cut the asparagus across on the diagonal into slices about 1/4 in long, keeping the delicate tips intact. Bring a large pan of salted water to a boil and immerse the asparagus. Cook until just tender, about 5 minutes. Be careful not to damage the buds at the top. Drain immediately and plunge into cold water to arrest cooking. Set the asparagus aside. Melt the butter in a large skillet. Saute the onion until soft, about 5 minutes. Add the reserved asparagus and saute gently for 5 minutes longer. If using crab, saute it briefly in 1/2 tbs of butter, just until heated through, before adding it to the skillet. Alternatively, add the shrimp to the skillet, raise the heat to medium-high and cook until pink, 5 minutes. Add salt to taste, tarragon, cream, and plenty of pepper, and stir throughly. Bring the sauce to a simmer, then remove from the heat. Meanwhile, cook fettuccine according to package directions. Drain the pasta and toss with the sauce in the skillet, then serve immediately. 4 servings = about 890 calores
    yeah, big calorie dish, so eat like a rabbit for the next two days! this is worth the calories! LOL!

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