Creamy Holiday Seafood Spaghetti (Print Version)
# Ingredients:
→ Silky White Sauce
01 -
4 tablespoons fat of choice - butter, bacon fat, or olive oil
02 -
4 tablespoons regular flour
03 -
2 1/3 cups cream mixture, set some aside
04 -
1 cup chicken or bone broth
05 -
1/3 teaspoon smoky paprika
06 -
1 cup cheese blend (romano, parmesan, and asiago)
07 -
2 tablespoons butter for richness at end (if wanted)
08 -
Salt and pepper as needed
→ Shrimp and Veggies
09 -
2 tablespoons olive oil
10 -
1 cup diced onions
11 -
3 cloves garlic, finely chopped
12 -
1/2 cup chopped roasted red peppers
13 -
1/3 cup chopped sundried tomatoes
14 -
1/2 pound pre-cooked shrimp, thawed and dried
→ Noodles
15 -
1 pound spaghetti noodles
16 -
2 tablespoons good olive oil
17 -
3 tablespoons water from pasta pot
# Instructions:
01 -
Melt your fat in a wide pan over medium-high flame. Add flour and whisk until it turns slightly golden. Pour in most of your cream mixture, the broth, and add the paprika. Mix in your cheese combo until everything's smooth. Add salt and pepper to your liking, then put it aside.
02 -
Warm up olive oil in another pan, then throw in onions and garlic. Cook them until they're soft and smell good, around 3 minutes. Add your peppers, tomatoes and shrimp. Just warm it all through since your shrimp doesn't need cooking.
03 -
Get your spaghetti going in a pot of water until it's still got a bit of bite. Don't forget to save 3 tablespoons of that cooking water before you drain it. After draining, mix the pasta with oil and that saved water.
04 -
Stir your noodles into your creamy sauce, making sure they get completely covered. Add all your veggies and shrimp to the mix. If it seems too thick, splash in the rest of your cream mixture and maybe that extra butter.
# Notes:
01 -
Perfect for feeding guests during the holidays
02 -
Switch up the seafood if you want something different
03 -
You can make the sauce beforehand and warm it up later