How To Make Spaghetti with Seafood Velouté
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Serves:
Ingredients
- 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)
Instructions
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Cook the spaghetti according to package instructions. Drain and set aside.
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In a large skillet, melt the butter over medium heat. Add the shallot and garlic, sauté until softened.
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Increase the heat to high and add the mixed seafood. Cook until the seafood is opaque and cooked through.
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Remove the seafood from the skillet and set aside.
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Deglaze the skillet with white wine, scraping up any browned bits. Reduce the wine by half.
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Add the fish or seafood stock to the skillet and bring to a boil. Reduce the heat and simmer for 5 minutes.
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Add the heavy cream and Parmesan cheese to the skillet, stirring until the cheese is melted and the sauce is smooth.
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Return the cooked seafood to the skillet and toss to coat in the sauce.
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Season with salt and pepper to taste.
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Serve the seafood velouté over the spaghetti and garnish with fresh parsley.
Nutrition
- 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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