Pink Seafood Fettuccine

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Long Cut Fettuccine
• 2 Tbsp Olive Oil
• 1 Shallot, chopped
• 2 Garlic cloves, chopped
• 1 tsp Curry powder (or to taste)
• 3 Medium size red beets (pre-cooked are fine)
• 13.5 oz. Can Unsweetened coconut milk (Make sure it is unsweetened!)
• ½ Lb. Large shrimp, and /or scallops
• 2 Tbsp. Roasted cashews, chopped
• A few Fresh cilantro leaves for garnish

Directions

1. Put a pot with about four quarts of water to boil.
2. Peel and de-vein shrimp. Clean scallops, if using: some scallops may come with a small
   band of muscle still attached. If you find one, simply peel it off, as this part becomes
   rubbery when cooked.
3. Chop garlic and shallots. Roughly cut TWO of the beets and finely dice the last one.
4. In a medium-size sauce pan, heat oil and cook shallots and garlic for a few minutes or
   until golden, NOT brown. Add curry powder and stir well.
5. Add the TWO cut beets to pan, along with ¾ of the coconut milk. (Stir well before using.)
6. Bring to a simmer, and use an immersion blender to puree the sauce until creamy and
   velvety. If you like a different shade of pink, add more beet pieces, a few at a time, until
   you reach the desired pinkness! Season with salt and red chili pepper flakes to taste
7. At this point, add seafood and cook for a few minutes until done. Shrimp is ready when
   curled up. Cooked scallops should be slightly firm to the touch. Be careful not to
   overcook.
8. Cook fettuccine according to package directions.
9. When ready, drain fettuccine, and add to the sauce pan, stirring well. If the sauce is too
   dry, add more of the coconut milk, a little at the time.
10. Transfer to a serving platter or individual plates, making sure to evenly distribute the
    seafood on each plate.
11. Sprinkle with diced red beets, chopped cashews, and cilantro leaves.

Product Used