Tuesday, February 10, 2009
Pasta Alfredo with Seafood
First things first. Because several people asked, I have a Sunbeam bread machine, which I bought last summer, when my Breadman bit the dust. I ordered it from Amazon (Jeff Bezos, if you're reading, send me stuff - I'll review it for you!) and Thor's friend in brown brought it in. I had purchased one for my oldest daughter, now in law school, 2 years ago, when she moved into a house with her best friend's brother and boyfriend for roommates. She uses hers a couple of times a week, and her best friend uses it a couple of times a week, and it's evidently holding up well for her. I mostly use mine as a fancy mixer for the bread dough, although at least once a week I make English Muffin Bread using the delayed timer cycle. Believe me, the house smells wonderful when I do that - I almost want to get up in the morning. Almost.
Ahem. Back to real food.
Saturday night I was not in the mood to cook. No surprise there. But I had seen a recipe in the paper a while back for linguine in alfredo sauce with shrimp and other assorted stuff that I didn't have or don't eat. Well, I'm never one to let that stand in the way of a good idea, am I? So, creating from my freezer, cupboards, refrigerator and imagination, I turned out this:
ANGEL HAIR ALFREDO WITH SEAFOOD
2 pounds angel hair
4 tbsp (1/2 stick) butter
1 pound imitation crabmeat
1/2 pound asparagus, cut in 1" long pieces
2 cups heavy cream
3 cups milk
1 cup parmesan
Ground black pepper
Melt the butter in a large pan. Saute the imitation crabmeat gently in it until it's heated throughout. Stir in the cream, pepper and 2 cups of the milk and heat it. Cook the angel hair, adding the asparagus to the angel hair water 2 minutes before the pasta is done. By the time it's finished, the sauce should be hot. Drain the pasta, add the parmesan and last cup of milk to the sauce, then stir the pasta/asparagus mix into the sauce. Serve immediately.
Note that I found the sauce too thick; I'd probably go with a little less parmesan next time. It was quite tasty, although my smallest fussbudget demanded that I make him plain pasta next time I cook this. Also note that despite the fact that this is only 2 pounds of pasta, I'd be surprised if it didn't feed at least 6 to 8 people (it's hard to estimate, because my guys are all huge eaters, and all skinny, and I'd hate them for that if I weren't so fond of them).