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1
For the bechamel sauce: Melt the butter in a saucepan.
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2
Whisk in the flour and cook for 2 to 3 minutes, stirring constantly.
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3
Slowly whisk in the milk.
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4
Simmer for 20 minutes, stirring frequently to avoid burning.
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5
Season with salt and white pepper, then strain through a chinois and hold for later use.
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6
For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta.
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7
In a saute pan or small saucepan, heat the bechamel sauce to a simmer.
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8
Add the Parmesan and stir to melt the cheese.
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9
Add the crabmeat and toss to warm.
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10
Sprinkle the shrimp with salt and pepper.
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11
Heat a large saute pan over high heat.
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12
Add the grapeseed oil and then the shrimp to the pan.
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13
Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes.
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14
Remove the shrimp, leaving the oil in the pan.
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15
Hold the shrimp for plating.
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16
Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges.
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17
While the garlic is cooking reheat the pasta in the boiling water, about 1 minute.
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18
Strain the pasta, add it to the pan with the garlic and toss.
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19
Add the bechamel and crab to the pasta and toss.
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20
Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper.
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21
Add the egg yolks and toss to incorporate.
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22
Cook for 1 minute to help thicken the sauce.
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23
Add the shrimp and toss.
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24
Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.
