#Pasta white wine cream sauce how to#

What kind of pasta should I use?īefore we move on to the actual cooking, let’s talk about the pasta. We found this in the deli and had them chop of two thick chunks.

You want there to be some substance to the meat. What’s important though is that you get a larger chunk. Sometimes it’s with the fancy meats and cheeses, sometimes you can find it packaged with the lunch meat. You can most likely find pancetta at your regular grocery store. Teeny pieces for the shallot and small cubes for the pancetta. The rest I just chopped the old fashioned way. I get EVERY single morsel of the garlic, whereas in a garlic press, I’m always left with at least half of it smashed on the inside.įor zesting the lemon? Ding! You guessed it. It is way more effective (in my experience) than a garlic press. You get teeny tiny pieces that are basically garlic paste as opposed to larger pieces when you mince it. It really depends on the dish, but more often that not, I microplane the garlic as well. It’s just not the same to use the powder or the pre-shredded!! Diced shallot and microplaned garlic Note: Using block parmesan cheese and a microplaner is the very best way to use parmesan cheese here.

measured out the Tony’s and chipotle chili pepper.

Nooooooo pre-shredded or that powdery stuff!)

microplaned the parmesan (use block parmesan and a microplaner (paid link).

poured the wine and cream into separate measuring cups ready to pour.

patted dry and placed scallops and shrimp in two bowls sprinkled with Tony Chachere’s Creole Seasoning.

peeled and deveined the shrimp (if you got some already done, bonus!).

For this, before I even made it to the stove I: everything needed and put each one in a separate prep bowl. And there are quite a few ingredients in this particular shrimp and scallop pasta recipe. The best thing you can do when cooking anything, especially when there are a lot of ingredients involved, is prep. If you are looking for some other pasta varieties, check out my Cajun Chicken Pasta, Cheese Stuffed Manicotti Florentine, or Creamy Spinach and Mushroom Orzo. Follow the order of events and this Shrimp and Scallop Pasta in White Wine Cream Sauce will be done before you know it. As long as you prep your ingredients before you start, it’s a piece of cake. The list of ingredients might be a little long for some and it may feel like it’s super complicated, but it’s totally not. I’ll admit, I used to be a slave to jarred sauces and premixed things to cook pasta, but that was until I figured how how much more delicious and surprisingly quite easy it is to whip up a sauce from scratch. How can you not? The possibilities with what you can do with it are endless so it’s hard to get bored with it and bonus- it’s very inexpensive. I even got them doing the loop method! How fun! Naturals I tell ya.Let’s start with stating the obvious. See look! My friend is a pro! (Sadly I was blinking in this picture. Well because, we’ve all been dying to make pasta with clams!

#Pasta white wine cream sauce how to#

After making a few dozen pasta doughs, I was pretty confident that I could teach my friends how to make some damn goooood pasta with clams. Maybe I was secretly buying it for myself?! S’all good, everyone gets fed and everyone is happy. I’m pretty sure I use it wayyyy more than Kev does. Excuse the Instagram pictures:Īfter buying a pasta machine for Kev’s Christmas gift, I developed a new appreciation for fresh pasta.

Luckily we had some dry pasta because those pasta brick were inedible! The dinner wasn’t a total bust though, we ended up with a nice hearty bolognese and mussels marinière. For the love of god that dough did not want to roll out! After we had given up on rolling, we decided to cut our losses and just cook it. Duh! All we had was a rolling pin and brute strength to roll out the pasta dough. This was pretty much my first time making pasta and teaching it to two of my friends. My god, I have never had such bad pasta in my life. Amiright?Įver since I had my first pasta making session a year or so ago at my friend’s house I’ve we’ve been dying to redeem myself ourselves of my our pasta making misfortunes. I’ve had this a couple of time at restaurants where the clams (the main star!) were definitely lacking, so I decided to jam pack it with seafood yumminess. Weird right? I’ve also added an abundance of clams and shrimp to this dish. He really likes raw seafood (sushi, sashimi, and the like) but for some reason he doesn’t like cooked seafood. The seafood flavour is so subtle that even those who aren’t fans of seafood would love this – like Kevin.

What more can I say? If you love seafood and you love pasta, then this perfect combination is a marriage made in pasta heaven.