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Spaghetti with Seafood Velouté Recipe

Spaghetti with Seafood Velouté Recipe

Photos of Spaghetti with Seafood Velouté Recipe

How To Make Spaghetti with Seafood Velouté

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Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 8 oz spaghetti
  • 1 lb mixed seafood (shrimp, scallops, mussels)
  • 2 tbsp butter
  • 1 shallot, diced
  • 2 cloves of garlic, minced
  • 1 cup white wine
  • 1 cup fish or seafood stock
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Cook the spaghetti according to package instructions. Drain and set aside.

  2. In a large skillet, melt the butter over medium heat. Add the shallot and garlic, sauté until softened.

  3. Increase the heat to high and add the mixed seafood. Cook until the seafood is opaque and cooked through.

  4. Remove the seafood from the skillet and set aside.

  5. Deglaze the skillet with white wine, scraping up any browned bits. Reduce the wine by half.

  6. Add the fish or seafood stock to the skillet and bring to a boil. Reduce the heat and simmer for 5 minutes.

  7. Add the heavy cream and Parmesan cheese to the skillet, stirring until the cheese is melted and the sauce is smooth.

  8. Return the cooked seafood to the skillet and toss to coat in the sauce.

  9. Season with salt and pepper to taste.

  10. Serve the seafood velouté over the spaghetti and garnish with fresh parsley.


  • Calories : 525kcal
  • Total Fat : 28g
  • Saturated Fat : 17g
  • Cholesterol : 178mg
  • Sodium : 588mg
  • Total Carbohydrates : 31g
  • Dietary Fiber : 2g
  • Sugar : 2g
  • Protein : 34g
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