Crustacean pasta with green veggies and lemon garlic herb beurre blanc

Serves 4

  1. 12oz fettuccine
  2. 6oz asparagus, cut into 1in pieces
  3. 6oz spinach
  4. 6tb white wine
  5. 6tb white wine vinegar
  6. 1/2 cup shallot
  7. 1 clove garlic, grated
  8. 1 cup butter, cut into 1tb pieces and chilled
  9. 2-1/2 cup peeled shrimp, crab meat or lobster meat
  10. 5tb tarragon
  11. 5tb chives
  12. 1/2 cup parsley
  13. Zest and juice of 2 small lemons
  • Cook fettuccine. 2 minutes before it’s done, add asparagus. Right before it’s done, add spinach. Reserve 3tb of water and drain.
  • Dry pot. Boil and reduce 4-7 to 1tb, about 3 minutes. Whisk in butter 1tb at a time. Add fish and cook on low heat for 2 minutes. Add remaining ingredients along with reserved noodles, veggies and water.
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