Pasta Alfredo with shrimp
Prep Time
Cooking Mode
750 mL-1.5 L (36 cups) cup vegetable or fish stock
125 mL (½ cup) cup cooking cream 35% M.F.
1 shallot, chopped
330 g (¾ lb.) lb linguine pasta
250 mL (1 cup) cup shredded extra-sharp cheddar
1 package (340 g) oz frozen raw shrimp and scallop mix
250 mL (1 cup) cup frozen green peas
15 mL (1 tbsp.) tbsp capers
15-30 mL (1-2 tbsp.) tbsp chopped fresh dill
15 mL (1 tbsp, about a whole lemon) tbsp lemon zest
To taste freshly ground pepper
750 mL-1.5 L (36 cups) cup vegetable or fish stock
125 mL (½ cup) cup cooking cream 35% M.F.
1 shallot, chopped
330 g (¾ lb.) lb linguine pasta
250 mL (1 cup) cup shredded extra-sharp cheddar
1 package (340 g) oz frozen raw shrimp and scallop mix
250 mL (1 cup) cup frozen green peas
15 mL (1 tbsp.) tbsp capers
15-30 mL (1-2 tbsp.) tbsp chopped fresh dill
15 mL (1 tbsp, about a whole lemon) tbsp lemon zest
To taste freshly ground pepper
Directions
1Pour 750 mL (3 cups) vegetable stock into a large saucepan, and stir in cream and shallot.
2Add pasta. Cover and bring to a boil.
3Reduce heat to medium and simmer partially covered for 6 minutes, stirring several times. If pasta absorbs liquid too quickly, add a little vegetable stock.
4Add cheese, shrimp and scallop mix, green peas, capers if using, dill, lemon zest, and pepper. Stir to combine.
5Cook for 7 to 9 minutes over medium heat, stirring frequently, until seafood is cooked, pasta is al dente , and most of the liquid has absorbed.
6Remove from heat and serve.
7Depending on the brand and variety of pasta used, you may have to adjust the amount of liquid needed to cook the pasta. You should therefore watch the pasta closely as it cooks, adding stock a little at a time if needed.
Disclaimer
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Personal Note
Personal Note