Po'girl's one-pot creamy seafood pasta
Creamy and light pasta with seafood, cauliflower, and asparagus cooked in one pot with chicken stock and milk.
Ingredients
- 12 shrimps mid-size, peeled
- 6 scallops sliced into 1/2 thickness
- 2 oz lobster tails optional, only if you have them
- 1/2 head cauliflower broken apart in small pieces
- 4 cups asparagus tips and stems separated and broken into 3 inch pieces
- 2 oz cremini or button mushrooms
- 1.5 tablespoon olive oil
- 2 cups chicken broth
- 1 cup whole milk can use 1/2 cup heavy oil or 2/3 cup of half & half
- 5 oz pasta pasta of your choice
- 5 cloves garlic peeled and sliced thin
- 2 tablespoons oregano or 1 tblspn if dried
- 1 piece red fresno pepper can use 1/2 teaspoon of red pepper flake
- 1/2 cup Parmesan cheese grated; or crushed Parmesan crisps
Instructions
- Prepare asparagus - soak the asparagus in a lightly salted water upside down for about an hour and gently shake them every 10 - 15 minutes to remove fine sands trapped in the tips.
- Prepare seafood - pat dry seafood in a single layer on a paper towel and lightly season with 1/4 spoon of salt and pepper.
- Prepare cauliflower - after lightly washing the cauliflower florets, break them apart into about 1/2 inch pieces.
- Finish asparagus prep - towel dry the asparagus separate tips and stems by breaking them into 3-4 inch pieces. Discard hard ends.
- Thinly slice mushrooms.
- Prepare aromatics - slice/chop garlic, red pepper and oregano into small pieces.
- Sauté aromatics and seafoods - heat a heavy skillet pan in medium high, and when it's hot, add 1 tablespoon of olive oil and let it settle . Add garlic/pepper/oregano and sauté for about a minute. Move the aromatics to the edge of the pan, add 1/2 tablespoon of olive oil, and sauté the seafood pieces about 2 minutes on each side.
- Remove the seafoods and aromatics into a plate and cover to keep warm.
- Sauté mushrooms and cook pasta - Add sliced mushrooms to the pan and sauté about 2 minutes. Add chicken broth (before adding, warm it up in a small pan or microwave) and pasta to the pan. Cover the pan and cook the pasta until the broth starts boiling (for about 2-3 minutes), remove the cover and continue to cook for another 3-4 minutes. Add a small amount of broth if the pan gets too dry.
- Add milk, cauliflower, and asparagus - Add milk (pre-heated in microwave), and after a minute, add cauliflower, then in about two minutes, add the asparagus stems and finally in another minute, the asparagus.
- Add back seafoods and aromatics, and Parmesan - about a minute after you add the asparagus stems, add back seafoods and aromatics to the pan, and add Parmesan (grated cheese or crushed crisp) and cook for another minute. Let it sit for a minute or two before serving.
Nutrition
Calories: 704kcalCarbohydrates: 87gProtein: 41gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 60mgSodium: 1588mgPotassium: 1863mgFiber: 13gSugar: 17gVitamin A: 2587IUVitamin C: 112mgCalcium: 671mgIron: 10mg
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