Seafood pasta in cream sauce

Seafood pasta in cream sauce
 
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Ingredients

Ingredients
Method
 
  • 250 gr fettuccine (I prefer fettuccine and linguini however it\\\\\\\\\\\\\\\'s also fine with spaghetti)
  • 250 gr peeled shrimps or mixed seafood (you can use scallops, squid or mussels)
  • 1 tbs of butter
  • extra virgin olive oil
  • 3 cloves of garlic, peeled and cut in half lengthwise
  • 1 fresh red chili, deseeded and finely chopped (this I add from myself because I like to have some heat)
  • grated zest of 1 lemon
  • 1/2 glass of dry white wine
  • 300 gr heavy cream
  • coarse salt
  • freshly ground black pepper
  • 100 gr grated parmigiano
  • handful of fresh basil or parsley leaves
In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic.

Return the pan with oil and juices on medium heat. Add the wine and stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add the cream, lemon zest and heat. Season with salt and black pepper to taste.

Bring water to boil in a large pan, add salt and 2 tbs olive oil. Cook the fettuccine according to producer\'s instructions to \'al dente\', drain.

Add fettuccine and shrimps to the pan with cream sauce and mix well. Serve immediately sprinkled with fresh parsley and grated parmigiano and enjoy.

Seafood pasta in cream sauce

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This recipe was uploaded by Sabinutexxxx

 
 
In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic.

Return the pan with oil and juices on medium heat. Add the wine and stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add the cream, lemon zest and heat. Season with salt and black pepper to taste.

Bring water to boil in a large pan, add salt and 2 tbs olive oil. Cook the fettuccine according to producer\\\\\\\\\\\\\\\'s instructions to \\\\\\\\\\\\\\\'al dente\\\\\\\\\\\\\\\', drain.

Add fettuccine and shrimps to the pan with cream sauce and mix well. Serve immediately sprinkled with fresh parsley and grated parmigiano and enjoy.

Method


In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic.

Return the pan with oil and juices on medium heat. Add the wine and stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add the cream, lemon zest and heat. Season with salt and black pepper to taste.

Bring water to boil in a large pan, add salt and 2 tbs olive oil. Cook the fettuccine according to producer\'s instructions to \'al dente\', drain.

Add fettuccine and shrimps to the pan with cream sauce and mix well. Serve immediately sprinkled with fresh parsley and grated parmigiano and enjoy.
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