Creamy Seafood Penne
I was planning for a Seafood Carbonara this week but when I checked the cupboards I don’t have the proper pasta to make some, also I had enough egg intake this week so it is a bad idea to cook some carbonara. So the next best thing will be this recipe, which I call the Creamy Seafood Penne. I was doing this recipe since I was a child, perhaps around 13 yrs old and its one of my favourite pasta dish, not sure how it originated though but as a child I thought this was the one they were referring as Carbonara, this recipe is nearly similar to Seafood Carbonara but instead of using eggs to thicken the sauce we will be using roux, the same thing that is used for thickening Béchamel sauce. For the pasta the best for this type of sauce would be something thick so Penne was a good choice. Try this one out and serve it with some baguette (use to wipe the remaining sauce on the plate), Yum!
400g medium sized shrimps, peeled and deveined
15 pcs scallops
400g squid, sliced
4 cloves garlic, minced
2 pcs shallots, finely chopped
3/4 cup white wine
1 cup seafood stock
3/4 cup cream
freshly ground black pepper
3 tbsp olive oil
3 tbsp flour
juice from 1 lemon
grated parmesan cheese
handful of chopped parsley
- Cook the pasta according to packet directions.
- In a pan sauté garlic and shallots in olive oil, once shallots become soft and translucent remove it from pan then set aside.
- Now add the scallops and sear on both sides, remove from pan then set aside.
- Add the shrimps and squid, stir fry for 2 minutes then remove from pan then set aside.
- Using the same pan melt the butter and then add the flour, mix until it forms a roux.
- Now add wine and stock, mix well until free of lumps. Then add the cream and the sautéed garlic and shallots, bring the mixture to a boil then add the shrimps, squid and chopped parsley. Simmer for 2 minutes.
- Directly after removing it from heat squeeze the lemon juice in the sauce, and then season it with salt and freshly ground pepper.
- Place pasta on plate, pour sauce on top, place 2-3 scallops per plate then sprinkle with parmesan cheese.