Post # 1
What sauce do you like to eat with a seafood pasta? I would prefer maybe a store bought one but even a quick home made one will work!!
I usually do an Old Bay seasoning with Heavy cream.. Tastes delicious.. Tonight I want to make pasta with shrimp and scallops.. I am looking to try a new sauce and hopefully impress my new husband!!
Post # 3
I’m partial to fra diavolo.
Post # 4
Thanks for replying!!
It looks spicy… Is it? I am looking up the recipe now
Post # 5
I love fra diavolo too, I’m a sucker for spicy food. Alfredo is good with shrimp and scallops. Its not very original but it is yummy. I always buy the store bought kind and had my own spices. Or else just a lemon butter sauce, so easy to make. Oh! A butter wine sauce, also easy. You just need a dry cooking wine and the butter, then some spices (fresh if you can).
Post # 6
I once tried a butter and lemon sauce.. it was a disaster LOL I would really love to try it again..
Well I have cooking wine and butter at home already.. well its non salted butter..
I love to cook but I am not the most creative…
Although I did put together a killer talapia then added spinach and Ricotta and it came out awesome.. That was on accident LOL
Thanks for replying!!
Post # 7
That accident sounds so yummy! Hahaha
Post # 8
How about white wine sauce or if you like the heavy cream sauce, an alfredo sauce? Yum I’m slobbering on myself
Post # 9
My favorite sauce for seafood pasta (shrimp, scallops, crab, etc.) is so amazingly easy. It is just 2 tbsp garlic sauteed in olive oil, 1 stick of butter (unsalted) a dash of fresh lemon, and half a cup of good white wine. Simmer until reduced and top with fresh parsley.
Seriously, it takes like 5 minutes. I mix it with seafood and penne pasta, top with asiago cheese, and bake for 5-10 minutes.
—When using wine in cooking, ALWAYS use a good quality wine you would drink. The flavor of the wine only concentrates when you cook it. So basically, if it sucks to start with, it is going to be a more concentrated . . suck(?) when you are eating.
🙂 I spent three years in culinary school – and this was DRILLED into me! LOL.
Post # 10
Alfredo is the most common and that is what I have always seen on restaurant menus, etc. I have not met anyone who likes any other type but everyone is different obviously.
Post # 11
I love alfredo, but I’ve been having a fling with pesto lately!
Hope your pasta turned out well 🙂
Post # 12
We’ll get lobster raviolis and do a tomato cream sauce. So good and so easy.