Seafood Alfredo with Proscuitto wrapped Asparagus

  • Servings: ”4-6″
  • Difficulty: ”medium”
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Pasta and Seafood…….. What’s not to love? Both are tasty, good for you and very easy to prepare and when you combine the two you can’t help but arrive at a very memorable meal. Oh and adding some proscuitto wrapped asparagus takes this already very tasty dish to a whole new level.

Before we go any further I do have to mention that my ever lovely and talented daughter Alison was a tremendous help in putting this whole dish together and I could not have pulled this one off without her…….. Kudos kiddo. Thanks for the help.

Here’s how we do this one………

Shopping List:

  • One bag 31-40 deveigned Shrimp
  • One bag Sea Scallops
  • 2 pounds live Mussels– scrubbed and de-bearded
  • One package Fettuccine noodles
  • 12-18 Asparagus stalks – trimmed of the woody end
  • 8-12 slices Proscuitto
  • 1/2 cup of butter
  • 1 1/2 cups Heavy cream
  • 1/4 to 1/2 cup grated Parmigiana cheese (I love Parmigiana so I use a lot)
  • Chopped parsley (optional)

Putting it all together:

  1. Preheat the oven to 375 degrees
  2. Wrap 3-4 asparagus spears in one or two slices of the proscuitto
  3. Place the asparagus on a sheet tray and pop in the oven until the proscuitto is crisp and the asparagus is tender – about 15 minutes
  4. In a large sauce pan melt the butter being careful not to burn it
  5. Stir in the heavy cream
  6. Add the parmigiana and blend until smooth. With this step it is advised to remove the sauce from the heat so the cheese does not clump
  7. In a separate pan saute the shrimp until pink and the scallops until firm
  8. Steam the mussels until they open – about 4 minutes. Discard any that do not open
  9. Cook the pasta according to the package directions
  10. Add the pasta, shrimp and scallops to the sauce and mix well
  11. Plate the pasta and sauce mix
  12. Place the mussels around the edge of the plate and put the asparagus in the middle
  13. Sprinkle with a little chopped parsley if desired and enjoy.

There you have it—– another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                      Bon Appetit

 

Marinara sauce

Marinara sauce

  • Servings: 6-8
  • Difficulty: easy
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When I was a neophyte (like that word eh?) to the culinary world and I heard the word Marinara it would conjure up an image of a mysterious sauce that was very difficult to make let alone master. Well over the years I have made this sauce many many times and while I won’t go so far as to say I have mastered it I have become very comfortable in making it.

This particular spin on Marinara has kind of morphed over time from what was a very simple basic sauce to the one I like to make and my family loves to devour.

I would also like to mention that this sauce freezes very well for use in future recipes.

Here’s how we do this one…………

Shopping List:

  • 1 large can San Marzano crushed tomatoes (if you can’t find San Marzano then use a good quality crushed tomato)
  • 12 to 15 medium Roma tomatoes- cored and halved
  • Extra virgin olive oil
  • 4 garlic cloves- finely chopped
  • 2 Tablespoons each dried Oregano and Basil
  • 5 fresh Basil leaves- Chiffonade the leaves
  • 1/4 cup grated Parmigiana
  • Salt and pepper to taste

Putting it all together:

  1. Pre heat your oven to 375 degrees
  2. Place the Roma tomatoes on a sheet tray (cut side up) and drizzle with Olive oil. Dust the tomatoes with the Salt, Pepper, Oregano and Basil
  3. Pop the tomatoes in the oven for 20 minutes or until they are tender
  4. In the meantime, heat olive oil in a medium sauce pan
  5. Add the garlic and saute until tender- about three minutes
  6. Pour in the San Marzano tomatoes and mix well
  7. Bring to a boil, reduce heat and simmer for approximately 20 minutes
  8. Add the roasted tomatoes
  9. Using an Immersion blender or regular blender * mix the sauce until smooth
  10. Incorporate the Parmigiana and the basil leaves and simmer for 2-3 minutes
  11. Serve with your favourite pasta.

* If using a regular blender, blend the sauce in batches.

There you have it…. another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                      Bon Apettite