Curried Shrimp And Crab Sauce

• 1/2 cp (4 oz/1 stick butter)
• 4 large cloves of garlic chopped
• 1 small onion finely chopped
• 1/2 cp fresh parsley plus 3 tablespoons for garnish
• 3 tsp good quality curry powder
• 3/4 lb Conchiglie, rotelle, or fusilli pasta
• 1 1/2 lb medium shrimp shelled and deveined
• 1 lb fresh crab claws, drained and squeezed dry
• 1/2 lb bay scallops
• 1 cp heavey or whipping cream
• Lots of Freshly ground black pepper
• 2 tbs freshly grated parmesean cheese

1. Melt butter in a lareg, heavey skillet. Add garlic, onion, and parsley, and cook till the onionis tender, about 4 minutes. Stir in curry powder.
2. Add shrimp and crabmeat and stir to heat through, about 4 minutes. Add remaining ingerediants and cook at a gentle boil until sauce thickens slightly.
3. Before saucing , carefully drain teh pasta shells by shaking the strainer to remove the excess water, or the sauce will be ruined. Toss the sauce with hot pasta in a serving bowl and garnish with parsley.
4. Serve Emmediatly

butter, garlic, onion, parsley, curry powder, conchiglie, shrimp, crab claws, bay scallops, whipping cream, ground black pepper, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/curried-shrimp-and-crab-sauce-50059547 (may not work)