I love pasta, but I don't like the meat sauces - I love seafood sauces and this seafood fettucini recipe is one of my favourites.
I keep a bag of mixed seafood cocktail in my freezer for this one - it defrosts pretty quickly if you open it and spread it out over a plate.
Once again, you can substitute shrimp for the mixed seafood cocktail - canned tuna is a good option or a mixture of fresh fish fillets - skinned, boned and chopped. Chopped smoked salmon is a great choice too.
The only limit to seafood recipes is your imagination :-)
4 tbspns (1/4 cup) Olive oil
1 chopped onion
2 cloves of garlic, peeled and crushed
1 cup cream cheese
1/2 tspn dried basil, or about 12 fresh leaves chopped
salt and pepper to taste
12 oz (300g)(2 cups) mixed seafood
1/4 pt (150ml) (2/3 cup) white wine (drink the rest!)
2 tbspns freshly chopped parsley
1lb (450g) fettucini
Cook the fettucini according to the packet instructions and whilst it's cooking, you can get the sauce together.
Put the oil in a pan and when it's hot, fry the onion and garlic until softened - do not brown.
Add the cream cheese and wine and stir rapidly to make the sauce creamy.
At this point, you can start to drink the balance of the wine if you like :-)
Add the seafood cocktail to the pan and heat though for about 2 minutes - taste and add salt and pepper if required. Salt is rarely needed.
Drain and reserve some of the pasta water.
Tip the pasta back into the pan and pour the sauce over. Mix thoroughly - if the sauce seems a bit thick, add a tablespoon of the pasta water to slacken it off.
Serve with freshly grated parmesan and a twist of black pepper.
You could make this seafood fettucini your very own - something different every time.
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By Liz Alderson, Mar 25, 2017
Such a quick and tasty meal, you can have this on the table quicker than you can order a takeaway.
Prep Time: 10 minutes
Cook time: 10 minutes
Main Ingredient: fish of your choice, pasta, cream cheese