Prawn Fettucine With White Bechemel Vegetable Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is another old timer recipe that has been around too many years to count! I would put this one in the special occasion catagory...just for the calories alone!!! Ingredients:
4 tablespoons butter |
4 tablespoons flour |
2 cups milk (or cream) |
1/4 teaspoon salt |
1 pinch cayenne pepper |
1/2 cup parmesan cheese |
3 tablespoons olive oil |
1/2 cup mixed mushrooms, sliced |
1/2 cup broccoli, cut into pieces |
1/2 cup cauliflower, cut into pieces |
1/2 cup onion, roughly chopped |
1/2 cup zucchini |
1 garlic, minced |
1 cup asiago cheese |
1 lb prawns (shrimp, scallops or a mixture of) |
1 lb fettuccine pasta, cooked |
Directions:
1. In a large stock pot, cook the fettucine. Remove 1 cup of cooking water and set aside.
2. Sauce: Melt the butter in a large sauce pan. Add the flour and cook over low heat for 2 - 3 minutes. Whisk in milk and stir over medium high heat until thick and bubbling.
3. Stir in salt, cayenne and parmesan cheese. Stir until cheese is melted. Keep warm until needed. (this could be done ahead of time).
4. In a large skillet, add the olive oil. Stir fry the garlic and vegetables until tender crisp. Toss with the cooked fettucine, bechemel sauce, shrimp and Asiago cheese. Heat until shrimp is warmed.
5. Check seasonings and add some of the pasta water if the sauce needs to be thinned out.
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