Wednesday, October 19, 2011

Adieha's Seafood Alfredo 2.0

I had previously shared a Seafood Alfredo recipe in this very blog but the sauce was not as thick, although there was a lot of cream and milk involved. So I modified the recipe, and without using any whipping cream whatsoever, only relying on milk, butter and flour, and I think I've perfected it! This recipe makes a really thick cheesy sauce! My parents both had seconds. :D

"This recipe for seafood alfredo takes the creamy alfredo sauce and adds some seafood into the mix. Seafood which are suitable for this dish; prawns/shrimps, mussels, clams, scallops.. etc. As long as your choice of seafood doesn't overpower the creamy sauce, u're good to go."

For the recipe below, I'll be using shrimps. I couldn't find any frozen seafood mix. :)

You could use other pasta in this recipe (fettucine, taglietelle etc), any type of pasta that can cling to the cream sauce well, but I'm going to use Spaghetti!

~*~


Adieha's Seafood Alfredo 2.0
This recipe serves 6 people

4 tbsp of ghee or butter
1-2 spring onion, sliced thinly (optional)
1 litre of fresh milk
80 g of finely grated parmesan / formaggio cheese
300 g peeled shrimps
1/3 cup of flour
salt and pepper to taste
cayenne to taste
500 g of cooked spaghetti

1. On medium high, melt half of the butter in a pot and cook the seafood ingredients and stir until half cook. Add in the spring onions and mix well. Once the seafood ingredients is cooked, remove them into a plate leaving the excess butter in the pot. Set the cooked seafood aside whilst you make the rest of the seafood alfredo sauce.

2. Now, to make the rue. Use the same pot with some of the butter still left. On medium low heat, add the rest of the butter and stir in with a whisk. When butter is melted, add the flour (little by little) and whisk the flour in with the butter until the flour cooks fully and no longer looks white. The flour might clump up but that is ok.

3. Add the milk 1 cup at a time and whisk to incorporate until all the lumps are gone. Once, the rue is smooth in texture, add the finely grated cheese and seafood.

4. Turn the heat to medium high for 5-10 minutes, let it boil. The sauce will start to thicken. Now, add salt, pepper and cayenne to taste. Once the sauce is at the desired thickness remove from heat. Pour over freshly boiled pasta. Garnish with sliced spring onions. Serve hot!

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