Fruit Medley King Crab Pappardelle Alfredo

with Chef Lou Petrozza

Recipe

• Butter lightly Salted 1/2 stick
• Shallots Fresh Peeled and Minced 2 T
• King Crab Meat 2 cups/ yield 1 #
• VSST toss n topping fruit medley 1.5 cups
• Heavy Whipping Cream 2 cups
• Parmesan Cheese Grated 1 cup
• Black Pepper Fresh Ground TT
• Italian Flat leaf Parsley 4 tops for garnish/ each serving gets a couple

In a heavy bottom saute pan add butter and melt butter, add minced shallots and saute till translucent ( 2 minutes on high heat). toss in 3/4 # king crab meat chunks and 1 cup fruit medley, warm. Then add heavy cream and pasta, bring to a simmer while stirring gently. add grated parmesan cheese stir in gently and transfer to serve platter or dinner plates, then garnish with remaining toss n topping, king crab meat chunks, finish with chopped parsley on each plate.