Homemade Creamy Seafood Fettuccine

My favourite pasta is linguine and fettuccine.I have no idea why I prefer this type of pasta than others like spaghetti or vermicelli.I like to use egg white as one of the main sauce ingredients to create white creamy sauce or Alfredo sauce.Last month when I was food shopping in Flushing Chinatown,Queens,I bought quite alot of seafood like squid,fish,bay scallop and shrimp.The seafood selling in Asian store prices are much cheaper than regular supermarket.Furthermore it's taste better.I guess they didn't add extra chemical to freeze the seafood.

Ingredients:

1 pk fettuccine

1 lb clean squid(cut)

15 pc clean and deviened shrimp(tail intact)

1 lb bay scallop

1 large bamboy onion(sliced)

3 white egg

5-6 cloves minced garlic

2 cup whole milk

2 tbsp mayo

3-4 tbsp Parmesan cheese

1 tsp black pepper

1 tbsp salt 1 tbsp olive oil

Method:

1:Cook pasta as per instruction on the box until al dente.Sieve set a side.

2:Prepared clean skillet at high heat with olive oil and minced garlic.Fry garlic until fragrant,then add in milk,mayo,black pepper,salt,Parmesan cheese and egg white.Stir constantly until the sauce become thicken.

3:Add in shrimp,squid(calamari) and bay scallop into the thicken sauce.Let's the seafood cook for 3-5 minutes before add in the pasta and onion.Stir constantly and mix well until all the sauce cover the pasta.if the sauce is too thick add in some milk or water.

4:Adjust the seasoning to your taste.Remove pasta from the heat and serve warm.Sprinkle some Parmesan cheese on the top.

Note :


I going to submit my pasta to once upon a feast by Ruth for Presto Pasta Night for the following week since I miss this week deadline.See yea:))