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 Gary Hurley

Shrimp & Grouper Florentine with Fettuccine

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Serves Two


1/2 lb. boneless grouper fillet-cut into small cubes

1/2 lb. large shrimp-peeled & deveined

1 bag baby spinach

Half of a 1 lb. box of fettuccine

2 tablespoons extra virgin olive oil

3 fresh garlic cloves sliced

1 small onion cut in half twice, then sliced

1/2 pint heavy cream

1/3 cup white wine

1/2 cup grated parmesan cheese


Please note, this is one of those recipes that is easier if all of the preparation work is done ahead of time. 

Start by getting your pasta pot and water hot. Also put your colander in the sink. 

Now use a larger sauté pan with plenty of room. Go ahead and heat the pan to around medium-high, and then add olive oil and watch for slight smoke.

Add the onion and garlic, and then sauté until both starts to brown.

Next add the grouper and shrimp. Cook the grouper and shrimp two minutes before turning. 

After you have turned the seafood, add white wine and cook five more minutes. Make sure you are cooking your pasta while working on the seafood. Once the wine is bubbling good, add heavy cream. Then reduce for two minutes while stirring gently but thoroughly. 

Now add spinach, stirring gently. Once the spinach starts cooking down, add parmesan cheese and mix together. 

Serve over pasta, and you may want garlic bread to soak up that sauce.

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.