Holiday Seafood Spaghetti + Salmon Meatballs
Author: This Worthey Life
- How to make the Creamy White Sauce
- 4 tablespoons butter bacon drippings, or olive oil
- 4 tablespoons all-purpose flour
- 2 1/3 cup half and half divided
- 1 cup chicken stock or chicken bone stock
- 1/3 teaspoon smoked paprika
- 1 cup grated cheese I used a mixture of parmesan, asiago, and romano
- 2 tablespoons of butter to finish-optional
- salt and pepper to taste
Place a large skillet over medium-high heat and add butter. When the butter has melted, whisk in the all-purpose flour, cook until the roux is a pale blond color.
Whisk in half and half, chicken stock, and smoked paprika. Continue to whisk, then add the grated cheeses and mix until the cheeses have melted into the sauce.
Add sea salt or Kosher salt, plus freshly cracked peppercorns to taste.
Set aside. If the sauce thickens before serving, add the remaining 1/3 cup of half and half and two (2) tablespoons of butter.
Sauté Veggies & Shrimp
- 2 tbs olive oil
- 1 cup onions, chopped
- 3 cloves of garlic minced
- 1/2 cup roasted red bell pepper chopped
- 1/3 cup sundried tomatoes chopped
- 1/2 pound cooked shrimp, thawed and patted dry.
Directions:
Place a large skillet over medium-high heat and add two tablespoons of olive oil. When the oil is hot, add the onions and garlic and sauté for three minutes. Add the roasted red pepper, sundried tomatoes, and cooked shrimp. Cook until the shrimp is thoroughly heated. Set aside.
Cooking the pasta + putting this seafood pasta dish together:
- 1 pound Barilla Spaghetti
- 2 tablespoons of extra virgin olive oil
- 3 tablespoon of pasta water
- Directions:
- Place a large stockpot filled with water over high heat.
- When the water is boiling, prepare the Barilla Pasta according to the package direction and cook until the pasta is al dente.
- Reserve three tablespoons of pasta water and strain off the remaining water using a colander.
- Return the pasta to the stockpot and add the olive oil, pasta water, and toss.
- Fold the cooked pasta immediately into the creamy white sauce and ensuring the spaghetti is coated completely covered. Fold in the vegetables and shrimp, and add the salmon meatballs (see recipe below). Garnish with the chopped parsley, serve with additional grated cheese.
