Creamy Seafood Pasta
As fancy as this dish looks, it's actually quite easy to make and tastes so good on a winter's night. As always, make sure your seafood is very fresh. We like to serve this with a simple salad and lots of good quality bread for mopping up all of the delectable juices. This recipe makes 4 servings.
prep time
15 minutes
cook time
25 minutes
Ingredients
12 ounces pasta (try fettuccine, linguine, or penne)
2 tablespoons olive oil
1 tablespoon butter
2 shallots, peeled and thinly sliced
3 cloves garlic, minced
1/2 pound shrimp, peeled and deveined
1/2-pound scallops or firm white fish (cod, halibut), cut into chunks
3/4 cup heavy cream
1/2 cup seafood stock or chicken broth
1/4 cup freshly grated parmesan
Salt and pepper, to taste
Freshly chopped parsley, for garnish
2 tablespoons olive oil
1 tablespoon butter
2 shallots, peeled and thinly sliced
3 cloves garlic, minced
1/2 pound shrimp, peeled and deveined
1/2-pound scallops or firm white fish (cod, halibut), cut into chunks
3/4 cup heavy cream
1/2 cup seafood stock or chicken broth
1/4 cup freshly grated parmesan
Salt and pepper, to taste
Freshly chopped parsley, for garnish
Directions
Cook pasta to al dente according to package instructions. Drain and set aside, reserving 1/2 cup of the cooking liquid for later.
Heat oil and butter in a large, heavy skillet to medium heat on the stove top. Add shallots and cook until they are soft and fragrant, about 5 minutes. Add garlic and cook for another 30 seconds.
Add seafood and season with salt and pepper. Cook until the seafood just turns opaque. Remove from the pan and set aside.
Turn the neat down to medium-low. Add broth, making sure to scrape up any brown bits from the bottom of the pan with a wooden spoon. Stir in cream and simmer for 4-5 minutes. Stir in parmesan.
Add the pasta and seafood back into the pan. Toss gently. If the sauce is too thick, add a bit of the reserved pasta water. Taste and adjust seasoning, garnish with parsley, and serve.
Heat oil and butter in a large, heavy skillet to medium heat on the stove top. Add shallots and cook until they are soft and fragrant, about 5 minutes. Add garlic and cook for another 30 seconds.
Add seafood and season with salt and pepper. Cook until the seafood just turns opaque. Remove from the pan and set aside.
Turn the neat down to medium-low. Add broth, making sure to scrape up any brown bits from the bottom of the pan with a wooden spoon. Stir in cream and simmer for 4-5 minutes. Stir in parmesan.
Add the pasta and seafood back into the pan. Toss gently. If the sauce is too thick, add a bit of the reserved pasta water. Taste and adjust seasoning, garnish with parsley, and serve.
