seafood artichoke fettucine

1 Servings
Lobster tails, just the meat
Artichoke hearts, cut in
Mushrooms, slice
2 ounces Olive oil
2 ounces Flour
8 ounces Light cream
3 ounces Romano cheese, grated
2 ounces Snow or king crabmeat
8 ounces Fettucine, cooked

Saute' shrimp, lobster tails, artichoke hearts and mushrooms in olive oil.

When the seafood is 75% cooked add flour; let cook three minutes and light cream, grated Romano cheese and crabmeat. Mix well Serve over cooked fettucine.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...

on Mar 25, 1997

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