Seafood Pasta
Cooking Time: 15 mins
Preparation Time: 10 mins
Servings: 4
A superb summer dish – use any combination of fresh seafood available to use, and let their flavours infuse into the creamy pasta sauce. Ideal as a special served on a bright, sunny day.
Ingredients:
250g Pasta shells
2 Salmon fillets, cut into quarters
8 Large prawns to garnish
12 Medium sized prawns
Mixed seafood
(approx. 20 pieces in total of mussels, squid, clams, scallops, according to availability)
For the Sauce
25g Butter
25g Flour
100g White wine
200g Water
100g Kerrymaid Single Cream
Chopped parsley & lemon juice, to season
½ Onion, finely chopped
1 Celery stick, finely chopped
¼ Chunk courgette, chopped
Method:
1. Cook the pasta shells as per the packet instructions. Drain and rinse well.
2. Fry the onion and celery in a little olive oil.
3. Meanwhile, portion the two salmon fillets into approx. 8 chunks, and gently fry
in a little butter and parsley for approx. 3 minutes, turning to cook both sides.
Remove from heat.
4. Make a roux, by melting the butter in a saucepan, then adding flour and stirring
for approx. 2 mins over a low heat.
5. Pre-mix the water and wine, then slowly add to roux, whisking in order to prevent
lumps.
6. Blend in cream and season with lemon juice and parsley.
7. Add prawns and mixed seafood and onions, celery and uncooked courgette and pasta.
8. Remove form heat and serve on to plates/pasta dishes.
9. Garnish with parsley, cooked salmon pieces and 2 large prawns.
