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Main Dish

Seafood Fettuccine with Kale & Lemon-Garlic Cream

This seafood fettuccine uses Portico Simply all-natural, chemical-free shrimp.

  • Sysco Culinary Team
  • Houston, TX
Email article

Offer customers the clean, crisp and natural taste of seafood with Portico Simply All-Natural, Chemical-Free Shrimp that delivers maximum freshness, flavor and versatility.

Ingredients

Shrimp & Salmon Fettuccine

Lemon-Garlic Cream

For Serving

Directions

Shrimp & Salmon Fettuccine

  1. Prepare fettuccine as label directs. Drain and transfer to an ice bath; let stand 5 minutes; drain and drizzle with 2 tablespoons oil. Refrigerate in an airtight container up to 4 days. Makes about 7 cups.
  2. Toss remaining oil, All-Natural, Chemical-Free Shrimp, salmon, salt and pepper in a bowl. Bake at 400ËšF until shrimp and salmon turn opaque
    throughout, about 10 minutes; cool. Refrigerate in an airtight container up to 3 days. Makes about 4 cups.

Lemon-Garlic Cream

  1. Melt butter in a saucepan over medium-low heat; add garlic and cook until lightly browned, about 2 minutes, stirring occasionally.
  2. Whisk in cream cheese, milk, zest and pepper until smooth. Heat to a simmer; add in Parmesan cheese, whisking constantly.
  3. Remove from heat; strain through a fine-mesh sieve. Refrigerate in an airtight container up to 6 days. Makes about 2½ cups.

For serving

  1. Heat oil in a sauté pan over medium-high heat; add kale and cook until just tender, about 3 minutes, stirring frequently.
  2. Add shrimp-salmon mixture, fettuccine and Lemon-Garlic Cream and
    cook until just heated through, about 3 minutes, stirring occasionally. Serve garnished with pepper.
Email article

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