Creamy Seafood Pasta Dinner (Print Version)
# Ingredients:
→ For the Creamy Cheese Sauce
01 -
4 tablespoons of butter, bacon fat, or olive oil
02 -
4 tablespoons all-purpose flour
03 -
2 1/3 cups half-and-half, separated
04 -
1 cup chicken broth or bone broth
05 -
1/3 teaspoon smoked paprika
06 -
1 cup shredded Italian cheese blend (parmesan, asiago, and romano work great)
07 -
2 tablespoons butter for finishing (optional)
08 -
Salt and black pepper, to your liking
→ For the Shrimp and Vegetables
09 -
2 tablespoons olive oil
10 -
1 cup diced yellow onion
11 -
3 garlic cloves, finely minced
12 -
1/2 cup chopped roasted red peppers
13 -
1/3 cup sundried tomatoes, roughly chopped
14 -
1/2 pound pre-cooked shrimp, defrosted and dried with paper towels
→ For the Pasta
15 -
1 pound spaghetti pasta
16 -
2 tablespoons extra virgin olive oil
17 -
3 tablespoons reserved pasta cooking water
18 -
Fresh parsley, chopped (for garnish)
19 -
Extra grated cheese for serving
# Instructions:
01 -
Grab a large skillet and set it over medium-high heat. Toss in your butter and let it melt completely. Once it's bubbling, sprinkle in the flour while whisking constantly. Keep stirring for a couple minutes until you've got a light golden roux going.
02 -
Pour in your half-and-half, chicken broth, and smoked paprika while continuing to whisk everything together. Once it's smooth, add all that beautiful grated cheese and keep stirring until it melts into a silky sauce. Season generously with salt and freshly cracked pepper. Take it off the heat and set it aside.
03 -
Heat up another large skillet with 2 tablespoons of olive oil over medium-high heat. When the oil starts shimmering, add your onions and garlic, cooking them for about 3 minutes until they smell amazing. Toss in the roasted red peppers, sundried tomatoes, and cooked shrimp. Stir everything around until the shrimp is heated all the way through, then move the skillet off the heat.
04 -
Fill up your biggest stockpot with water and bring it to a rolling boil over high heat. Add the spaghetti and cook according to the package directions until it's perfectly al dente with just a bit of bite to it. Before draining, scoop out and save 3 tablespoons of that starchy pasta water—you'll need it!
05 -
Drain the pasta in a colander, then put it back in the pot. Drizzle in the olive oil and those 3 tablespoons of pasta water, giving it a good toss. Now pour in your creamy cheese sauce and fold the spaghetti through until every strand is beautifully coated. Gently mix in all your sautéed vegetables and shrimp. If you're adding salmon meatballs, nestle them in now. Sprinkle fresh parsley on top and serve with extra cheese on the side.
# Notes:
01 -
If your sauce gets too thick while you're waiting to serve, just whisk in the remaining half-and-half and an extra pat of butter to loosen it up.
02 -
The salmon meatballs mentioned are prepared from a separate recipe and added at the end for a hearty, protein-packed holiday meal.
03 -
This dish is perfect for special occasions and holiday gatherings when you want to impress your guests with something elegant yet comforting.