Seafood Pasta With White Sauce

seafood pasta with white sauce

SEAFOOD PASTA WITH WHITE SAUCE

Among the many reasons to visit Italy are its rich archetectual heritage and religious history. Today, let us visit Italy on a different dimension; where we close our eyes and indulge our palate on a dish so inspired by italian cuisine.

INGREDIENTS

Campanelle Pasta

Medley of seafood

Green onions

2 cloves of garlic

3 fresh tomatoes (diced)

Olive oil

Black pepper

Maggi

For the sauce

1/2 stick of butter

4 Tbs of flour

Milk

1 1/2 cup of Parmesan cheese

Garlic

Black pepper

DIRECTIONS

Heat the oil  and add the white part of the green onions, garlic and tomatoes. Cook for a little bit because you don’t want the tomatoes to turn into sauce

Add the seafood except shrimp because you want to over cook it if you add it immediately. Bring it to a boil

Add the pasta, black pepper, chicken boullion and toss

Add the shrimps, cook until it turns pink

Turn off the heat

THE SAUCE

On a low heat melt the butter

In another bowl heat the milk in a microwave or stove but don’t let boil

Add the flour to the melted butter, using a whisker whisk it to get it all mixed in and cook for 2mins

Add the garlic

Add the milk and whisk briskly. Note it should be on a low heat and you should not let it boil

Add the Parmesan cheese and black pepper

Continue to stir until cheese is melted and sauce thickens. If it’s too thick add more milk to thin it out

Serve it on the pasta, garnish with the reserved green part of the green onions and enjoy!

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Author: Chisom

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