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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Sunday, November 11, 2007

Seafood Fettuccine

Quite often when I'm creating in the kitchen I start with just an idea of what I want the finished dish to be. The ingredients are chosen based on what I think will go together nicely. So it was on Friday when I decided a rich, creamy and comforting dinner would wipe the greyness of the day away. A seafood pasta seemed like just what I was looking for.

Seafood Fettuccine

Pasta always says comfort food and a bechamel sauce says creamy so I had the basics to work with. I decided on a bechamel sauce with seafood and fettuccine noodles. Fettuccine means little ribbon. It is a flat, thick egg noodle perfect for a bechamel sauce. Rounding out the dish was cheese. Fresh grated Parmesan cheese combined with Asiago cheese sounded like a good choice. The end result with seafood and seasoning added was nice and creamy, definitely comfort food.

Seafood Fettuccine

3 c milk
1½ c sea scallops (30-40 ct)
2 c pre-cooked shrimp, tails removed (41-50 ct)
3 green onions, finely sliced
2 cloves garlic, minced
1 tsp Old Bay Seasoning
1 tbsp dried parsley flakes
1 c grated Parmesan cheese
½ c grated Asiago cheese
1 package fettuccine
sea salt

Cook fettuccine in boiling water seasoned with sea salt until al dente (cooked through but not mushy). Drain. Place the milk and scallops in a sauce pan. Bring to a low boil and cook scallops until opaque. Reduce heat to medium low. Stir in seasoning, garlic, onions, parsley and cheeses. Slowly stir in cornstarch slurry and continue cooking on medium low until sauce thickens. Stir in shrimp. Pour sauce over fettuccine and mix well. Serve.
Serves 6

My Notes: This is a recipe in progress. The end result was rich and creamy with a nice flavour. I think adding a bit of crab meat and perhaps small pieces of broccoli or sweet peas would really add to this dish.


3 food lovers commented:

Natalie said...

I love how you have so much seafood it there - I usually kind of skimp on it just to keep costs down. I never thought to use many smaller shrimp instead of a few large shrimp.
Seafood night might be more exciting from now on!

Garden Gnome said...

Thanks Natalie! Surprisingly the seafood for this dish was not expensive and using smaller shrimp does make a difference in the cost. In this type of dish a little seafood goes a long way :)

Natalie said...

I made it on Monday for dinner. I used a 16 oz bag of medium gulf shrimp (31 - 40 in the bag) and .75 lb of bay scallops. I added some sour cream at the end to the sauce to cream it up some more for us. I used 1.5 lbs of spaghetti for the pasta since I'm feeding 3 adults and 2 kids. Before putting the leftovers in the fridge I poured in the pan-juice left from sauteeing the shrimp - the 1/2 stick butter, shrimp juice and additional old bay seasoning.