Creamy Seafood Over Fusilli

One of my favorite dishes by which I judge an Italian restaurant is how they prepare seafood in a cream sauce over pasta. There are many, many ways, and I leave the best of the carbonara and Alfredo approaches to the pros. But here is a simple and delicious way for home, and quick for a fast weeknight meal.

1/2 lb shrimp, peeled and deveined

1/2 lb cod (or other white fish), cut into 1-inch pieces

1 can mushrooms, drained

1/2 lb fusilli pasta

Sauce:

1/4 cup flour

2 Tbsp canola oil

1/2 cup chicken broth

1/4 cup dry white wine

1/2 tsp dried dill weed

1/2 tsp garlic powder

1 Tbsp Sriracha or other favorite hot sauce

2 green onions, sliced, for garnish

Prepare the cream sauce by frying the flour in the oil in a sauce pan. Cook roux for about 3-5 minutes until you smell a nutty aroma. Whisk in the chicken broth and wine and then add the dill, garlic and Sriracha.

Whisk while bringing to a gentle boil, and allowing sauce to thicken. Reduce heat to a low simmer, adjust seasoning with salt and pepper, and cover sauce.

Meanwhile, bring a large pot of salted water to boil for the pasta. When boiling, add the pasta and cook until al dente.

While the pasta cooks, fold the seafood and mushrooms gently into the sauce and heat through, for about 3-5 minutes.

Drain pasta and divide among four plates. Top each plate with creamed seafood. Garnish with green onions.

Serves 4.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog