Creamy Seafood Pasta Recipe

The simplest, yet yummy pasta sauce you can make. This recipe is stripped down so even the most novice of cooks can get a great result. It’s very versatile so once you build a bit of confidence you can add some of your own special ingredients to make it a real winner that you can call your own.

Recipe:

Ingredients:

Preparation:

  1. Mince or dice garlic
  2. Chop shallots
  3. Cook pasta as directed or have pasta already cooked
  4. Marinade seafood

Method:

  1. Heat oil in wok or pan
  2. Saute garlic lightly
  3. Add shallots and saute
  4. Add marinated seafood and cook lightly
  5. Take off heat and add thickened cream
  6. Add fettucine
  7. Mix and stir until cream is reduced further to a sauce
  8. Garnish with green shallots

creamy_seafood_pasta_thumbVideo Transcript

Hello and welcome to good for you living. This video is part of the cooking basics series where I’m going to demonstrate cooking with a simple 2 step process, yes it’s that easy and transferable. Today we are making creamy seafood pasta this savoury dish has the right balance of everything to make it a hearty main meal or a light starter you just vary your portion size. So let me tell you more about this 2 step method, first it’s about oil and water, you separate your ingredients that you are going to cook in oil and those that you are going to cook in water and second everything is a salad. So if you have ever made a salad before then that’s how easy these guys are going to be to make. So I hope that this is going to be good for you and let’s see this in action.

Ok straight into it and we are starting with a wok or pan on medium high. Let’s have a look into our ingredients separated into oils and water. Our oil ingredients are garlic shallots and marinara mix, and our water ingredients are thickened cream, fettuccine and some cracked pepper. To fry we need some oil, I’m using butter and let’s let that melt a little before we add some of our diced garlic. As you can see I haven’t used too much butter just enough to give the garlic a bit of a bath to swim in. The heat is not too hot and before the garlic changes colour we can add our shallots. Now combined they should cook together nicely and start to brown at the same time. Just that little bit of timing can make a difference. Now for some marinara mix, I’ve actually marinated this mix and you can click on the link for more details on how I did that. Give it a bit of a mix to cook and yes I’m pretty happy with that. So what I did with the marinade allows for a small bit of coating around the meat so it doesn’t dry out really quickly, kind of like a really thin batter, and essentially what I’ve done so far is season an oil with garlic and shallots and then frying the meat in that seasoned oil. That sounds yum right?

Ok the good thing about seafood is that it doesn’t take that long to cook so we are ready for our water intense ingredients starting with our thickened cream. Just a nice generous coating of cream and straight away I can add the pasta. I like using fettuccine with cream based sauces I just find that the thicker noodle holds a lot more cream onto the pasta when you are eating it. Oh and remember that the pasta has to be already cooked it can’t be raw pasta that you are throwing in. And you can see that it’s like a salad, we have our ingredients and spices, we have our dressing and all we are doing is tossing our ingredients around like a salad. Getting the dressing all over the ingredients, it’s important that you don’t have the heat on too high to be perfect when adding the cream you can take the pan off the stove to reduce the heat just that little bit. Now to season with some salt, be a little generous but not too much. Taste and add more if you need. And now for some cracked pepper, I like using cracked pepper as opposed to ground black pepper, I find that there is a bit more bite and spice to it that just goes really well with the creamy sauce. I mean it’s optional really and you can try some different spices here if you like. And that’s pretty much it, I’m going to give it a bit of a taste to see if there is enough flavour. And yes I’m very happy with that.

So you see we separated our oil and water ingredients and it was if we were making a salad over a metal bowl over a medium heat. Ok finally dress it with a bit of shallots and we are done.

There you have it a really quick and simple creamy seafood marinara, it’s a classic case of less is more. And we are really relying on the garlic to bring out the flavours of the seafood. If you are not a fan of seafood then you can substitute a cured meat like a ham or bacon, and cut it up into big cubes, that intense savoury flavour just goes so well with the creamy coating sauce. You can add steamed vegetables or some fresh cut vegetables, try some sliced carrots, some broccoli, peas and I like diced potatoes. Just think of different vegetables you like in a creamy sauce. listen to you tongue, experiment with different ingredients and start creating your own signature dish. You follow the same 2 step method. First it’s about oil and water and seccond everything is a salad. So go visit good for you living dot com, like my videos send me recipe challenge, leave a comment or just tell me how you’re doing, and above all remember living it’s good for you.

Comments

comments