Video:How to Make Pasta With Seafood and Mushroom Cream Sauce

Transcript:How to Make Pasta With Seafood and Mushroom Cream Sauce

Hi, I'm Karin DuBois with Arbutus Vista Vancouver Bed and Breakfast, here today for About.com to show you how to make pasta with seafood in a mushroom cream sauce.

Pasta With Seafood and Mushroom Cream Sauce Ingredients

For this recipe, you'll need:

• 2 cups of linguine
• 1-1/2 cups of a seafood mix, thawed
• 1 cup of white flour
• 10 crimini mushrooms
• 4 tablespoons of white wine
• 2 tablespoons of butter
• 1/4 cup of canola oil
• 3 cups of 2 percent milk
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1 tablespoon of chopped parsley
• 1 cup of grated Swiss cheese

Prepare Mushrooms and Seafood for Pasta

You'll also need an electric mixer. If you don't have one, you can use a whisk. The first step is to sauté the mushrooms with garlic and parsley. Now that the oil is hot, I'm going to add in all of the mushrooms and stir them. Make sure to keep stirring the mushrooms because you don't want them to burn. You can see that the mushrooms are starting to shrink, so they're almost ready, so now I'm going to add half of the parsley and half of the garlic and then stir it. So now I'm going to take 1 tablespoon from my white wine and pour it in. Mix them up a little bit, turn off the heat, and they're done. I'm going to put them in a bowl and set them aside so I can get started on the seafood. So for the seafood, turn the pan back on to medium high, and then add the rest of the canola oil. So now the pan is hot, so I'm going to add all of the seafood mix. Just like with the mushrooms, when seafood cooks, it changes color and it shrinks. So now that it's almost ready, I'm going to add the rest of the garlic and the rest of the parsley, and mix it gently. So now I'm going to add another tablespoon of white wine just to de-glaze it, and turn it off, and then add it to the mushrooms.

Make Mushroom Cream Sauce for Seafood Pasta

So now it's time to make the sauce, so turn the heat back on to medium high, and add 2 tablespoons of butter to a pot and melt it. Add the 1 cup of flour, stir, now add 1 cup of the milk and stir until the mixture absorbs the milk. Once the mixture has absorbed the milk, you want to add more milk, one quarter cup at a time, and then stir. Once that quarter cup is absorbed, you can add another quarter cup, until all of your 3 cups of milk are used up. Now that my mixture is quite smooth I'm going to add the quarter teaspoon of salt, and the quarter teaspoon of pepper, and the cup of cheese and mix it well. Now, add the last 2 tablespoons of wine, turn off the heat, and then mix the sauce using either an electric mixer or a whisk to get rid of all the lumps. The next step is to combine the mushroom and seafood mix with the cream sauce and stir gently. Keep it simmering on low while you prepare the linguine. Make sure you cook the linguine until it's al dente – that means firm, but not hard. If you want heavier cream sauce, try replacing half a cup of the milk with half a cup of heavy cream.

Thanks for watching. To learn more, visit us on the web at About.com.