To my mind, Marinara rich cream sauce is the best seafood sauce for pasta. I love to serve it for everyday dinner. I am often making this sauce especially when I have got friends coming around. When I want to prepare something special like seafood, I make Seafood salad or Marinara with pasta and cream sauce.
Marinara sauce may have various combinations of mixing your favorite seafood. I usually take prawns, scallops, small squid, baby octopus, mussels, clams and sometimes I pick different kinds of fish.
Cooking this meal I mix the prepared seafood selection with the creamed pasta. Doing this, the pasta should be tossed well with rich cream sauce.
Making the marinara rich cream sauce and pasta you need to cook 3 dishes – pasta, marinara, and the sauce itself.
Firstly, the cream sauce must be cooked in advance. Straight away when the sauce is on you need to start cooking pasta. By 5-7 minutes before the pasta is ready, I start cooking the marinara mix. By the moment when marinara is cooked, the pasta should be ready too.
Finally, at this moment hopefully, the sauce is still warm and not thick yet. In case if you feel it is over thickened, simply add warm milk.
The second tip is that marinara can be cooked using only one ingredient from the following -olive oil, dry white wine, or unsalted butter. I would personally prefer using dry white wine rather than simple olive oil or butter.
The last tip is the pasta being cooked should be tossed well with the cream sauce. Then the seafood mix should be combined gently with the creamed pasta.
The marinara rich cream sauce is generally combined with flattened pasta types, fettuccine for example is my pick.
Melt butter in a stainless steel saucepan. Add sliced garlic and lightly simmer it for about 2 minutes. Take care not to burn the butter. When garlic is browned take it off.
Add tarragon to the butter and let stand for a short time.
Stir sifted flour into the butter and return to the heat. Cook and stir over low heat until the ingredients thicken just 3-5 minutes. Take care not to brown the mixture. Then slowly add the milk and stir into a smooth sauce. Increase heat slightly and stir until the sauce starts to thicken.
Add paprika and season with salt and pepper. Stir in the thick cream.
The marinara rich cream sauce should be tossed with pasta. If the sauce is too thick you need to add extra milk in before tossing with pasta. As a result, the pasta must be well coated with sauce.
Ingredients
Directions
Melt butter in a stainless steel saucepan. Add sliced garlic and lightly simmer it for about 2 minutes. Take care not to burn the butter. When garlic is browned take it off.
Add tarragon to the butter and let stand for a short time.
Stir sifted flour into the butter and return to the heat. Cook and stir over low heat until the ingredients thicken just 3-5 minutes. Take care not to brown the mixture. Then slowly add the milk and stir into a smooth sauce. Increase heat slightly and stir until the sauce starts to thicken.
Add paprika and season with salt and pepper. Stir in the thick cream.
The marinara rich cream sauce should be tossed with pasta. If the sauce is too thick you need to add extra milk in before tossing with pasta. As a result, the pasta must be well coated with sauce.
