Seafood Fettucini Coming Right Up

Shrimp is one of my favorite food to eat; pasta, too! Thus, it is no surprise that I love making chicken fettucini during special and not-so-special days. Usually, I prepare this during my birthday and that of my mother's. This is one of her several favorite pasta dishes. Like me, she also loves seafood and pasta. Combine those two and, of course, you can get Seafood Fettucini. Talk about killing two birds with one stone, right? Besides, it won't take any genius to decipher how to prepare this great dish. You just have to have the proper ingredients, follow the instructions on the recipe book, and you'll have the seafood fettucini in no time at all!

Ingredients:

4 tbsp of butter
1 large onion (chopped)
3 tbsp of all purpose flour
2 cups of milk
1 can of mushroom soup (condensed cream)
4 oz of shrimp (deveined and peeled)
4 oz of crabmeat
8 raw bay scallops
16 oz of fettucini noodles (dry)

Place water in a pot. Add a few salt to taste. Put the pasta and cook them for around 8 up to ten minutes. See if your pasta is al dente, if it is then you can stop cooking the pasta. Drain the water from the pot and leave the pasta for a while. Meanwhile, you need to place the onions, garlic, and butter in a large pan. Saute the said ingredients until the onions are translucent in color. Afterwards, coat the onions with all purpose flour. Eventually, add milk in gradual portions, Stir while you add the seafood and the mushroom soup. Lastly, cook the mixture until you see that the scallops are already opaque and that the shrimps have turned pink. You'll know that you're done when the seafood have changed their color.