Seafood and pasta……..a match made in heaven. There is something about seafood, that when combined with pasta and something creamy, turns those ingredients into the yummiest thing ever!
I was going through some of my old recipes……….I have tons of them……. I have been collecting them since I was in High School. Home-Ec classes were my favorite. So, along with Home-ec and influences from my Grandmother, I have always loved to cook ……..it’s my way of showing love to friends, but mostly to family.
Tim’s twin brother Tom is here from the Philippines, and we wanted to stay in and have a nice dinner (we wanted to show Tom a little love) and watch our new TV……….48″ Sony with a new sound bar. So, while going through those old recipes, I found a seafood pasta dish called “Monterey Seafood Pasta”. I have no idea where I got the original recipe. After a bit of rewriting, I made it last night and the result was wonderful………creamy, a little bit spicy, with mushrooms and tomato, and of course the star of the show, the seafood. We added a loaf of crusty whole grain Italian bread and both Tim and Tom said it was a tasty pasta dish. Tim looked at me while eating and said “complements to the Chef”. If I can please my spice loving husband, it is a success!
We never made it to the TV portion of the evening ………well, Tom did, we got him hooked on one of our favorite TV shows “Blacklist”……..but Tim and I were pooped, so off to bed we went! Can’t wait to watch our favorite show on the big screen……..maybe with a bowl of Monterey Seafood Pasta ……….:)
Chopped fresh parsley and grated Parmesan cheese for garnish.
Melt 2 tablespoons butter in a large saucepan. Add 2 tablespoons flour, stirring 1 minute, whisk in 2 cups milk and bring to a boil, stirring constantly until thickened.
Meanwhile melt 3 tablespoons of butter in a large skillet over medium high heat, add shrimp and scallop, season with salt and pepper and cook for 3 minutes. Transfer to a bowl.
Add garlic and mushrooms to same skillet and cook over medium heat for about 4 minutes. Add to bowl with shrimp and scallops. Increase heat to high and add white wine and brandy and cook for 2 minutes. Add milk mixture, tomatoes, sriracha sauce, and heavy cream to skillet. Bring to a boil. Return shrimp and scallops to skillet and heat through. Pour over pasta. Sprinkle with parsley and parmesan cheese. Serve immediately.
Every once in a while you have a recipe that you fall back on time, and time again……..such is Penne Salmon Pasta.
As I mentioned in an earlier post, I had recipes that I thought I would never see again………….I cannot thank my friend and co-worker……..or should I say miracle worker, Jeanne enough. She rescued my lost recipes from their Word Perfect prison. So, Tim and I were able to enjoy this yummy pasta dish………….and now I get to share it with all of you.
This dish has so many parts that are good for you. In addition to being super easy to prepare, it is also loaded with taste.
It has an Asian flare……….garlic, ginger, oyster sauce, rice wine vinegar, and a touch of Sriracha for spice. The salmon gives you all those good Omega’s. Spinach is high in fiber with tons of vitamins and antioxidants. Add in the shiitake mushrooms for more fiber, B vitamins, and minerals. Toss in enriched whole grain pasta, and a touch of green onion for garnish…………..it’s a healthy bowl full of bliss.
So, the next time you are craving a healthy pasta dish, give the Penne Salmon Pasta a try, your taste buds and your body will thank you!
3 green onions, separated into white & green parts each finely chopped
1tablespoon ginger, finely chopped
1 lb. salmon fillets cut in 1 by 1/4 in. strips
6oz. shiitake mushrooms
Cook penne according to package directions. Drain and set aside.
Combine broth, oyster sauce, vinegar, soy sauce, Sriracha, and cornstarch in a small bowl.
Heat oil in a large nonstick wok over high heat.
Add garlic, white part of green onion, & ginger; sauté 15 seconds. Add salmon and mushrooms; cook stirring often 4-5 minutes or until salmon is cooked. Stir in cornstarch mixture along with spinach. Heat to boiling. Stir in penne heat 1 min. transfer to serving bowl. Garnish with green onion( green part)
I LOVE BEEF…….there I said it loud and proud. Nothing tastes better that a beautiful piece of beef tenderloin, filet mignon…….I’m drooling just typing the words. Not to mention that Beef Bourguignon for Two is so French sounding. One thing you must know about me is I have a complete fascination with the Eiffel Tower. I have pictures of it, figurines of it, I even have a large tattoo of it. My dream come true would be to see the Eiffel Tower in person with my wonderful husband. So making this dish conjures up a sense of a romantic French Bistro where the view is the Eiffel Tower….candle light……wine…….if I still drank …..I am proud to say I am 4 years sober…….sounds of music in the background….sigh…………OK snap back to reality.