Nothing says left overs best than pasta. In my last Prep Day, I shared macaroni, Chinese style. This time, we’ll pair our pasta with some tasty seafood. This is one of my Husband’s favorite dish. Nothing says I love you more than seafood in a white wine garlic Parmesan sauce.
Most of you who know me well must think I am crazy making Seafood pasta. Why you may ask? That is because I am allergic to Lobster. Since I haven’t done any reaction when I eat Shrimps and Scallops, we use these for our Seafood base, and add some Pollock to give it a little more taste. However, be warned, when asked, I do mention that I am allergic to Seafood, since I have no idea how the food was prepared and to prevent potential cross contamination.
Enough about me, let’s get cooking. In order to make this, you will need:
- Package of 220 g of Pollock
- 8 – 10 Shrimps
- Small Scallops (half a bag)
- 2 cloves Garlic
- 1 small scallion
- 8 oz of white wine
- 8 oz Fettuccine pasta noodles cooked
- 2 Tbsp of butter
- 1 cup Heavy cream
- 3 oz shredded fresh Parmesan cheese
- Salt and pepper to taste
- 1 Tbsp of Parsley (dry)
Start off by cooking your pasta. While your pasta is cooking, chop your scallion finely making sure you separate the white portion from the green, chop your garlic (unless you use minced garlic like I am) and cut your Pollock into pieces. Shred your Parmesan cheese.
In large skillet, on medium, heat 1 Tbsp of butter. Once butter is melted, add the white portion of your scallions and cook for a few minutes. Add your garlic making sure you don’t stop stirring, otherwise, your garlic could burn. Stir only a few minutes to release the aromas of the garlic. Add your second Tbsp of butter and continue to stir to ensure that your garlic will not burn.
Once your butter is melted, add your wine and let is reduce by half on a medium-low heat. While the wine is reducing, add the rest of your scallions. Remove the tails from your Shrimps before cooking them.
Cooking Seafood is very delicate and requires your entire attention, otherwise, your Seafood will end up with a rubber texture.
Add the Shrimps to the wine and to slowly poach them. When you are ready to turn your Shrimps, add your Scallops. Remove the Shrimps and add your Pollock. The Pollock does not need to be cooked but heating it up with the Scallops will give them this nice white wine sauce taste.
Using a slotted spoon, remove all of the Scallops and Pollock and set aside. You want to ensure that the Seafood juices that have gathered at the bottom of your plate is put back into your skillet… you do not want to let this go to waste.
While whisking, add your heavy cream, salt, pepper and parsley. Whisking will prevent the cream from cooking to fast and stick to the bottom of your pan. When your cream sauce is starting to simmer, add your Parmesan cheese. When you have combined everything together, throw in your Shrimps, Scallops and Pollock and combined again. Then, add your cooked pasta and combine everything together.
Top off your plate with a little shredded Parmesan and a sprinkle of parsley. You can serve this with a glass of chilled white wine and a side of garlic bread. If you increase your heavy cream and Seafood content, instead of mixing with pasta, you can place individual portions in ramekins and top off with mozzarella cheese. Pop in the oven at 350 F until cheese is melted and finish off under broil to make the cheese golden brown.
Whatever type of Seafood you want to use, the basis is the same… just add what your heart desires.
