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Stocked Kitchen Recipe: Lemon-Dill Seafood Pasta

shrimppasta_400This decadent dish is easier to make than you’d think—and there’s no oven required. Get the recipe from The Stocked Kitchen: One Grocery List…Endless Recipes.

Lemon-Dill Seafood Pasta
Serves 4 to 6

6 to 8 ounces pasta of your choice
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons flour
1 1/2 cups milk
1/2 cup sour cream or plain yogurt
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
12 ounces to 1 pound raw shrimp, thawed, peeled completely, and deveined
One 6-ounce can crabmeat, drained, or one 8-ounce package imitation crabmeat, chopped
1/4 cup thinly sliced green onion
1 teaspoon dill weed
2 tablespoons lemon juice

1. Cook the pasta according to the package directions. Drain and keep warm.
2. In a saucepan over medium heat, melt the butter. Mix in the garlic and cook until softened. (Do not let the garlic brown.)
3. Add the flour and whisk together, creating a roux. Cook the roux, stirring constantly, for about 1 minute, or until it bubbles and smoothes.
4. Slowly whisk in the milk, 1/2 cup at a time, until smooth. Cook until thickened.
5. Once the mixture is thickened and bubbling, mix in the sour cream, Parmesan, salt, pepper, and nutmeg. Allow the sauce to heat through.
6. Add the shrimp and crab. Cook over medium heat until the shrimp are pink and done.
7. Stir in the green onion, dill, and lemon juice. Toss with the pasta and serve immediately.

Thick and Creamy Without the Cream
In our Alfredo-type sauces we use a roux, which is a thickening agent made up of equal parts flour and fat. We generally use butter. Roux are fairly simple; however, it is important to whisk the sauce smooth, and make sure the flour is completely incorporated to avoid lumps.

 

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