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.

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