Thursday, September 22, 2011

Seafood Fettuccine

This was the perfect weeknight meal on the first official fall day, while outside 70mph wind whipped the rain horizontal. Creamy and nourishing, this seafood fettuccine dish cooks up in about 1/2 an hour. Just using simple S&P spicing, the flavors blend well together with chunks of tomato and salmon. I recommend having a glass of that white wine you're pouring into the dish.

I used fresh coho for the occasion:

Saute salmon (or other seafood of your choice) in a pan with butter and garlic.

Add white wine and tomatoes and cook until salmon is cooked through. I used cherry tomatoes that I had lying around (though the recipe calls for regular) and enjoyed the sweetness.

Remove the salmon and add cream to the juices left in the pan. Simmer until the sauce thickens. Add cooked noodles, salt and pepper, green onions, parmesan cheese, and salmon into pan. Stir, and enjoy!

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