I’ve been craving some super delicious creamy pasta for a while and this one really hits the spot! Plus, it’s super easy. Oh, and I cooked it LIVE on Periscope and also on Facebook. Check out the video and recipe below:
— prophetic mime (@Propheticmime_1) March 9, 2017
Creamy Garlic Alfredo with Seafood
3/4 cup of cooked linguine, drained
1/2 pound of shrimp, cleaned and deveined
1/2 cup of pancetta
2 tablespoons of olive oil
1/2 pound of sea scallops
4 cloves of minced garlic
1 tablespoon of onions, minced
1/2 cup of good white wine (I used vodka)
1 cup of heavy cream
1/2 teaspoon of cornstarch mixed with 1/2 teaspoon of cold water
2 tablespoons of grated Romano cheese
1/2 cup of seafood stock (chicken stock works too!)
1 good pinch of the following (red pepper flakes, ground fennel, dried thyme, dried basil, salt, garlic powder, and pepper)
Fresh chopped basil & cilantro, for garnish
1.. Start by cooking the pancetta in a large skillet until it’s done. Remove the cooked pancetta from the pan leaving the excess oil there.
2. Add in the olive oil and cook the shrimp and scallops (or your seafood of choice) until cooked through, then remove from the pan.
3. If the pan is dry, add in a bit of olive oil or butter. Then, saute the onions and garlic for a few minutes until fragrant. Then, add in the white wine and stock and cook on high until it’s reduced by half.
4. At this point, add in the heavy cream, red pepper flakes, ground fennel, dried thyme, dried basil, garlic powder, salt, and pepper. Cook for a few moments on high. Then thicken the sauce by adding in the cornstarch slurry. Finish by adding in the cheese and chopped basil and cilantro.
PS: I threw in a handful of frozen peas. If it’s not your thing, don’t worry about adding them.