Fettucini al Mare with Asparagus and Crème Fraiche

Details: Written by Cynthia Presser

This pasta tastes like the ocean with a touch of freshness from lemon juice and dill; and it takes only 15 minutes from start to finish!

Serves 4

Ingredients:

2 tablespoons olive oil
2 garlic cloves, minced
1 cup asparagus, chopped into ½-inch rings, ends trimmed
½ cup spinach, roughly chopped
¼ cup brandy
5 ounces large shrimp, cleaned and deveined
5 ounces bay scallops
5 ounces calamari, cut into ½-inch rings
Salt and freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons unsalted butter
½ cup crème fraiche
2 tablespoons dill, roughly chopped
12 ounces Fettucini, cooked al dente

Directions:

In a large skillet, heat olive oil and add garlic, asparagus and spinach. Cook on high heat stirring constantly until asparagus are cooked, but firm to bite, 4 minutes. Add brandy and deglaze skillet. Add shrimp, bay scallops and calamari. Cook stirring constantly until shrimp turns pink and starts to curl, 2 minutes. Season with salt and pepper. Remove from heat and fold in lemon juice, butter, crème fraiche and dill. Add to cooked fettucini and serve immediately with a glass of Pinot Grigio.