Recipe by CraZee A
"Easy, quick and creamy. Shrimp and scallops are sauteed and served on a bed of orecchiette pasta with a yummy sauce. The sauce can be used for a variety of things. If a tomboy like me can invent this dish, a guy can cook it!"
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2 (8 ounce) packages
fresh pasta of your choice
freshly grated Parmesan cheese
chopped fresh cilantro
medium shrimp, peeled and deveined
yellow bell pepper, cut into strips
orange bell pepper, cut into strips
salt and pepper to taste
Hi itz CraZee...the creator of the recipe. I see here that a few people had a hard time getting the sauce to thicken (it has never happened to me) so I read the recipe over....there SHOULD be a generous tbsp or so of flour in the wine cream mixture! My bad for forgetting it in the directions. Sorry, fellow cooks! With the flour added there should be no problem thickening the sauce. Well except for Molly...I have no idea what she did to clog a whisk LOL.......:-O
Just really didn't care for this. When you mix the wine and the milk together, it makes a scary-looking curdled mess; only later does it sort of come together after the other elements are added. And the wine gives the sauce a sour taste that is not to my liking. (I used a sauvignon blanc; maybe a less dry white would give a better result.)
This recipe is the best. I have been looking for a seafood/pasta dish with a white sauce. I deleted the cajun seasoning and added one tbls of sourcream instead of 2. So easy to make. My kids and I loved it.
Great dish! after reading the other reviews i was worried about the sauce thickening correctly so I poured 1/2 the milk in with the wine and then added 2 tbls of flour to the remaining milk and wisked until completely disolved and then added it in before adding the sour cream and cheese. Worked well and the sauce thickened just enough.
Also used sea scallops and sliced in large pieces and they came out great, melted in our mouths!
Thanks for the recipe!
I make this a LOT. My husband and I really like it. I dont put the peppers in cause we dont like them, but I do add crab meat and sometimes these little lobster tails I found at Aldies as well as roasted garlic. Also there is a thickening ingredient that was left off and CraZee tells you what it is in her review on here. Enjoy! We do.
Very good. The family loves it. I don't use all the 'fresh' ingredients but even using boxed pasta and dried herbs it is still fabulous.
Macde this last night, made a few changes and it was ouitstanding. I agree that the mixture of wine and milk do not cream well additionally the Parm cheese does not melt. I added a dollop of cream, a pat of butter, then dissoveled cornstarch n a litter water. Reduced the heat and added the cornstarch. Creamy, rich sauce!!! Sauted a fewwe sweet onion strips , red and green pepper strips, and a smashed garlic glove. when translucent, added shrimp, scallops and crab meat. Used thin spaghetti (that's all I had), Drained it, poured the seafood on the pasta and then the sauce on top of that. Very Good!!! Will definitely put this in the cook Book
I thought this was very tasty! I have experienced the hard blobs of milk/wine/cheese and found that if you start with the wine and simmer it, then once it has simmered add the cheese, then sour cream, then milk it doesn't blob up.
* Percent Daily Values are based on a 2,000 calorie diet.
CraZee's Creamy Seafood and Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
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