Ingredients
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
Preparation
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.
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.
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.
Serve Emmediatly
