Seafood Fettuccine In A Tomato Cream Sauce

I must say this is not just plain everyday seafood fettuccine not only is it piled with a great amount of shrimp, crab and scallops but the sauce is just another twist on making this meal just one of a kind and this dish is really delicious made with a tomato cream sauce replacing your regular cream sauce if you ask me this is a match made in heaven please try and see for your self.

Seafood Fettuccine In A Tomato Cream Sauce

Ingredients

4 tablespoons of extra virgin olive oil

2 medium yellow onion, chopped

4 cloves of fresh garlic, minced

3 tablespoons of all-purpose flour

2 cups of whole milk

1 (10.75 oz.) can of Healthy choice condensed cream of tomato soup

4 ounces of fresh shrimp, peeled and deveined

4 ounces of lump crabmeat rough chopped

8 bay scallops, raw small chopped

1 pound of fettuccine pasta

1/3 teaspoon of sea salt

1/3 teaspoon of white pepper

Methods

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large sauté pan, add olive oil and sauté onions and garlic until onions are almost translucent. Stir in flour, coating all of the onions well. Gradually pour in milk and your sea salt, pepper stirring constantly, at this point pour in your cream of tomato soup and your seafood. Cook for 15 minutes on a very low flame or until shrimp are pink and scallops are opaque.

Serve over pasta and enjoy.