Venetian Seafood Fettuccini


For the cream sauce

2 tbs. unsalted butter
2 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 lemon
2 to 3 tbs. white wine
5 to 7 prawns



 Recipe from
Saxony Peterson
The Venetian Theatre & Bistro


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This page last modified
August 13, 2010.