Pasta Interlaken
- 1/2 cup butter
- 1 1/2 pounds mushrooms, sliced
- 3 leeks (white part only) sliced
- 2 cups heavy cream
- 1 cup sliced sun dried tomatoes
- 2 cloves garlic, crushed
- 1 1/4 cups grated paramesan cheese
- 1 tablespoon butter
- 1/2 pounds cleaned and deveined fresh shrimp
- 1/2 pound scallops
- 1 cup peas
- fettuccine (can use spinach flavored)
- Melt 1/2 cup butter in a very large saute pan over medium heat. Add mushrooms and leeks, cover and cook for 5 minutes (wilted). Add cream and reduce by 1/2. Add tomatoes, garlic and cheese. Lower heat and cook until sauce is thickened, stirring constantly. Turn off heat and set aside. Melt 1 tablespoon of butter in a small saute pan, simmer the seafood until cooked thoroughly. Add in the peas, turn off the heat. Toss the cooked fettuccine with sauce and seafood. Serve hot with more grated cheese on the side.
butter, mushrooms, leeks, heavy cream, tomatoes, garlic, paramesan cheese, butter, shrimp, scallops, peas
Taken from www.epicurious.com/recipes/member/views/pasta-interlaken-50016849 (may not work)