Ingredients
12 ounces uncooked fettuccine2 tablespoons olive oil, divided1 pound uncooked jumbo shrimp, peeled and deveined6 garlic cloves, minced1 can (12 ounces) evaporated milk1/2 teaspoon salt1/4 cup grated Parmesan cheese1/4 cup sour cream1/2 pound lump crabmeat, drained1/4 cup minced fresh basil
Preparation
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir 4 minutes or until shrimp turn pink. Remove and keep warm.
In same pan, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes. Add milk and salt. Bring just to a boil, stirring constantly.
Remove from heat; stir in cheese until melted. Whisk in sour cream. Drain fettuccine; add to skillet with shrimp and crab. Heat through. Stir in basil.
