Seafood Pasta Primavera
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Description
Pasta Primavera is a favourite dish during the spring and summer months because it is made with lots of vegetables in a light cream sauce…
Ingredients
- 1/2 cup [125 ml] dry white wine
- 1 pound [454 g] seafood [raw deveined shrimp, scallops, crab... ]
- 3 small carrots sliced, plus 1 cup of broccoli chopped
- 12 1/4 ounces [347 g] linguini
- 2 tablespoons [30 ml] butter
- 1 garlic clove, finely chopped
- 1 1/2 cups [375 ml] small fresh mushrooms
- 1 cup [250 ml] 35% cream
- 1/2 cup [125 ml] Parmesan cheese, shredded
- 1 1/2 tablespoons [22.5 ml] softened butter
- 1 1/2 tablespoons [22.5 ml] flour
- Salt and pepper to taste
Directions
- Bring wine to a boil, then add raw seafood [except crab]. Cover and bring to a boil.
- Remove from heat and let stand without removing the cover
- Cook carrots and brocolli in salted boiling water for 3 minutes. Drain and rinse with cold water.
- Cook linguini according to package instructions.
- Melt 2 tablespoons butter in a large frying pan.
- Brown garlic and mushrooms, add carrots, brocolli, cream, parmesan, seafood with liquid and crab
- Bring to a boil
- Mix together butter and flour. Add to seafood and cook, stirring until sauce thickens.
- Adjust the seasonings and serve over the linguini
