General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 01-10-2003, 04:20 AM
Helen C.
 
Posts: n/a
Default Q about pasta shells w/ seafood

I hate to admit it but have never made my own pasta sauce from scratch.
This is the recipe I would like to try...

Pasta Shells w/ Seafood

1 9 oz package pasta shells (small seashells)
1 lb shrimp, shelled and de-veined
1/4 lbs scallops, cleaned and sliced
4 Tbs butter
2 cloves garlic, crushed
1/2 cup dry white wine
1 cup cream
2 Tbs water
1 Tbs cornstarch
1 Tbs lemon juice
1 Tbs chopped parsley
Salt and pepper

Melt butter in a pan. Add garlic, and cook for about 1 minute. Add wine
and cream and bring back to boil and cook 2 minutes.

Shake cornstarch with the water, and pour into the sauce. Stir until
boiling. Add lemon juice, salt and pepper to taste.

Meanwhile, cook the pasta in plenty of boiling salted water until
tender- about 10 minutes. Drain, shaking to remove excess water. Add
shrimp and scallops to sauce and cook 3 minutes. Pour over pasta shells,
toss and garnish withe parsley.
........
I got this recipe from a small pasta cookbook. Would it be possible to
add, say, parmesan cheese to the sauce?...... no chesses? wrong choice
of cheese? Is the cream supposed to be "heavy cream"?

Years ago I had a real rich seafood pasta dish at a restaurant on the
Oregon coast and would like to make something similar. This comes close
if I can add cheese and the dish was served in a small single serving
casserole type dish. It may have been baked also just to warm or melt
extra cheese on top etc....

Thanks for any suggestions you may have on this or things a new person
should know about making white or cheese pasta sauce for the first time.

Sincerely, Helen


  #2 (permalink)   Report Post  
Old 01-10-2003, 10:15 PM
Louise Lewis
 
Posts: n/a
Default Q about pasta shells w/ seafood

you can make a great sauce with out the cornstarch...
sautee your garlic in butter and add your wine and reduce to half
add you heavy cream and bring to a boil
wisk in your cheese
season to taste
it should thicken with out the graineness of the cornstarch and water
will just weaken it
just have enough cheese
we used this for our sauce,, and cook to order

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brief Comments: Tiny Snail Shells by The Seafood Advisor [email protected] Sushi 1 02-03-2013 02:13 AM
Pasta alla Posillipo (Pasta with Mixed Seafood) Edoc Recipes (moderated) 0 24-09-2005 12:27 PM
Stuffed Pasta Shells Duckie ® Recipes 0 16-04-2004 05:51 PM
Taco's in Pasta Shells ron g Recipes (moderated) 0 03-04-2004 03:11 PM
stuffed pasta shells El21 General Cooking 1 31-12-2003 04:19 PM


All times are GMT +1. The time now is 03:11 AM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright ©2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017