Let’s do lunch. Or dinner. Anytime, really: Seafood Pasta with Cream Sauce

16 Nov

Simple pasta dishes are always easy to throw together when time/ingredients/motivation/creativity/funds are low.  It’s really not hard to step up from boiled Creamette and and jar of Prego and whip up a homemade sauce in a matter of minutes.

Dish: Seafood pasta with cream sauce

Ingredient rollcall:

  • pasta (long format works well here, though any will do.  I like bucatini)
  • 2 tbsp unsalted butter
  • 1/4 cup half and half or heavy cream
  • 1 heaping tbsp AP flour
  • 2 cloves garlic, minced
  • splash of dry sherry or other white wine
  • salt, pepper, herbs to taste (I used some dried herbes de Provence and fresh parsley)
  • few tbsp grated parmesan
  • seafood (I happened to have some frozen shrimp and scallops on hand)

How I do it:

  1. Get that pasta boiling in some salted water.
  2. In a medium skillet, saute garlic in butter over medium heat.
  3. Sprinkle in flour, stirring quickly to create a light roux.
  4. Add cream, wine, cheese, seafood and spices.  Simmer until sauce thickens, 4-5 minutes.
  5. When pasta is about ~80% cooked through, drain and add to sauce for final couple minutes.
  6. Toss to coat pasta and serve.

It’s that simple. 15-20 minutes from start to finish.  Toss in some steamed veggies (peas, carrots, broccoli, etc) and you’ve got pasta primavera.  Add grilled chicken instead of seafood.  Endlessly customizable.  Incredibly satisfying.  No excuses.

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