Venetian Seafood Fettuccini

For the cream sauce

2 tbs. unsalted butter
2 ½ cups heavy cream
2 tbs. red onion diced fine
1 to 2 tsp. lemon zest (to taste)
1 cup crab meat
1 tsp white pepper
Dried dill to taste
Kosher salt to taste

For the prawns:

2 tbs. unsalted butter
1 tbs. extra virgin olive oil
1 tsp. chopped garlic
Juice of ½ lemon
2 to 3 tbs. white wine
5 to 7 prawns

 

 Recipe from
Saxony Peterson
The Venetian Theatre & Bistro