Shrimp And King Crab Fettuccine With Olives And Artichokes
|Garlic||3 Clove (15 gm), crushed through a press|
|Minced garlic||1 1⁄2 Teaspoon|
|Minced shallot/Onion||1 Tablespoon|
|Headless shrimp||1 Pound, peeled and deveined (Con Agra Raw U 15)|
|Dried oregano||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|King crab meat||8 Ounce, chopped (Con Agra)|
|Canned artichoke hearts||14 Ounce, drained (1 Can)|
|Sliced green olives||1⁄4 Cup (4 tbs), drained|
|Canned sliced black olives||2 3⁄4 Ounce, drained (1 Can)|
|Fettuccine||8 Ounce, cooked, drained|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||3 Tablespoon|
1. Melt butter in a medium skillet over medium heat; add garlic, shallot, shrimp, oregano and garlic powder. Saute for 1 minute.
2. Add chicken broth and bring to a boil. Stir in crab, artichokes and olives and heat through.
3. Toss with fettuccine. Garnish with Parmesan and parsley.