Sausalito Fettuccine

• 1 1/2 pound fresh shrimp and 1/2 pound crab meat
• 3 tablespoons olive oil
• 3 onions, diced
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups whipping cream
• 1/2 cup chopped toasted walnuts
• 1/2 cup chopped toasted almonds
• 1/4 cup chopped toasted pecans
• 1/2 cup low-salt chicken broth
• 1 pound fettuccine, tri-color
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley

1. Sprinkle seafood with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add seafood and saute until cooked through, about 3 minutes. Transfer shrimp and crab meat to bowl. Add onions to skillet and saute until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and saute 3 minutes. Add cream, walnuts, almonds, pecans and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm.
2. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot.
3. Add sauce, seafood, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.

shrimp, olive oil, onions, ground coriander, salt, ground black pepper, cayenne pepper, whipping cream, walnuts, almonds, pecans, lowsalt chicken broth, color, dill, parsley

Taken from www.epicurious.com/recipes/member/views/sausalito-fettuccine-1238904 (may not work)