Creamy Holiday Seafood Spaghetti Recipe (Print Version)
# Ingredients:
→ Creamy White Sauce
01 -
4 tablespoons butter, bacon drippings, or olive oil
02 -
4 tablespoons all-purpose flour
03 -
2 1/3 cups half and half, divided
04 -
1 cup chicken stock or bone stock
05 -
1/3 teaspoon smoked paprika
06 -
1 cup mixed grated cheese (parmesan, asiago, and romano)
07 -
2 tablespoons butter for finishing (optional)
08 -
Salt and pepper to taste
→ Vegetables and Shrimp
09 -
2 tablespoons olive oil
10 -
1 cup onions, chopped
11 -
3 cloves garlic, minced
12 -
1/2 cup roasted red bell pepper, chopped
13 -
1/3 cup sundried tomatoes, chopped
14 -
1/2 pound cooked shrimp, thawed and patted dry
→ Pasta
15 -
1 pound spaghetti
16 -
2 tablespoons extra virgin olive oil
17 -
3 tablespoons pasta water
# Instructions:
01 -
Start by melting butter in a large skillet over medium-high heat. Whisk in flour and cook until it's a light blonde color. Then whisk in most of the half and half, chicken stock, and paprika. Stir in your cheese blend until it's all melty and smooth. Season with salt and pepper, then set aside.
02 -
Get another skillet hot with olive oil, then cook your onions and garlic until they're soft and fragrant, about 3 minutes. Toss in the roasted peppers, sundried tomatoes, and shrimp. Just heat everything through since the shrimp is already cooked.
03 -
Boil your spaghetti in a big pot of water until it's al dente. Before draining, save 3 tablespoons of that starchy pasta water. After draining, toss the pasta with olive oil and the reserved water.
04 -
Mix your pasta into the white sauce, making sure every strand gets coated. Fold in all those vegetables and shrimp. If the sauce seems thick, loosen it up with the remaining half and half and extra butter.
# Notes:
01 -
Great for holiday entertaining
02 -
Can be customized with different seafood
03 -
Sauce can be made ahead and reheated