How To Make Long John Silver’s Seafood Pasta
A delightful pasta dish infused with succulent seafood flavors in every bite.
Serves:
Ingredients
- 12 oz of fettuccine pasta
- 1 lb of fresh shrimp, peeled and deveined
- 1 lb of fresh mussels, cleaned
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 1 cup of half-and-half
- 1/2 cup of grated Parmesan cheese
- 1 tbsp of chopped parsley
- Salt and pepper to taste
Instructions
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Cook pasta according to package instructions.
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Heat a large skillet over medium-high heat. Add in shrimp and mussels and cook until the shrimp are pink and mussels have opened.
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Pour in white wine and chicken broth, simmer for 5 minutes.
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In a separate saucepan, melt butter over medium heat. Add in flour and whisk until smooth.
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Gradually stir in half-and-half and bring to a boil. Reduce heat and stir in Parmesan cheese until melted and smooth.
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Combine pasta, seafood mixture, and sauce. Toss to combine.
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Sprinkle with chopped parsley and serve.
Nutrition
- Calories : 693kcal
- Total Fat : 26g
- Saturated Fat : 14g
- Cholesterol : 374mg
- Sodium : 1602mg
- Total Carbohydrates : 57g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 50g
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