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A different, healthier seafood carbonara?, page-3

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Justis

63,366 Posts.

731

07/06/24

11:22

Post #: 74212023
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Originally posted by poyndexter: ↑

Was feeling a little creative tonight,

Sauteed marinara mix (prawns, calamari, salmon and white fish pieces) in diced then crushed garlic and olive oil … when seared added 1/3 cup of white wine and turned down to a low simmer.

Meanwhile, whisk blended steamed cauli with a small amount of milk and added in a small amount of grated cheese (maybe 1/4 cup) and and some frozen peas, then added the sauce to the marinara simmering in white wine.

Inceased heat to a warmer simmer, stirring gently until I couldn’t see any grated cheese.

Served on al dente fettuccine with parsley garnish.

Amazingly creamy sans butter or cream.

Mrs Dex was impressed.

8))
Dex

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Dex, not sure about the cauli and peas in the seafood carbonara but other wise

Seafood carbonara is basically a Seafood marinara but milk/cream base, personally I prefer an olive oil based Seafood marinara, second to that is the tomato based Seafood Marinara
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