Wednesday, July 3, 2013

Fettuccine in White Sauce with Seafood

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Occasionally my kids will order pasta in white sauce while dinning out. Since I have some heavy cream to clear, I choose to try cooking it at home. After searching from internet I find that it is not hard at all to prepare. Ingredients are simple because mainly cheeses and heavy cream. I didn't follow the type of cheeses recipe called. I just use whatever cheeses from my fridge. I also reduce the quantity of cheese too as I feel that 'too heavy and too cheesy'. 

Yes I manage to meet my kids craving but not my hubby and myself. We found that the sauce is 'heavy' with the used of heavy cream and cheeses although already reduce the amount. Can't take much at one go :P If happen to choose I will prefer pasta sauce with tomato base. 

Fettuccine in white sauce with seafood
~ White sauce
1 tablespoon butter
250g heavy cream
60g evaporated milk

12g grated parmesan cheese
50g grated cheddar cheese
50g grated mozzarella cheese
1 pinch ground nutmeg
1 egg yolk
Salt and pepper to taste

~Seafood and vegetables
6 medium size prawns (Remove shell with only tail attach. Remove vein)
About 150g fish fillet

(B) Coating for seafood
50g corn flour
50g rice flour
1 tablespoon dried oregano
½ teaspoon salt
½ teaspoon pepper
*mix together and set aside

2 king oyster mushroom (杏鲍菇);cut into strips
Some sweet peas (blanch in hot water)
350g fettuccine (or any pasta of your choice)

1. Coat prawns and fillets with flour mixture and set aside.

2. Heat up wok. Without any oil arrange mushroom inside wok. Cook till turn lightly brown. Take out and set aside.

3. Add oil into hot wok. Lower heat to medium-low, arrange coated prawns and cook till done. Do the same for the fish fillets. Dish out and set aside.

~White sauce
1. Add butter in a wok/saucepan and cook over medium heat. Add heavy cream, evaporated milk and stir constantly.

2. Follow by cheeses and stir until melted. When completely melted, add nutmeg, egg yolk. Stir constantly and simmer for about 3-5 minutes over medium to low heat. Add salt and pepper to taste.

3. Cook pasta according instructions on the package. Drain and add into white sauce. Toss well to coat.

4. Plate out the tossed pasta together with seafood, sweet peas and browned mushroom. Serve immediately.


  1. Hi Vivian! I'm back!

    My kids love cream base pasta too for the richness! I'm glad that you step out of your comfort culinary zone and attempt this for your family.

  2. Hi Vivian, this coming to you from Canada. Wow! I can see you have a black belt in cooking.
    And your this dish with the shrimps looks absolutely delicious! I am impressed, as well you a good photographer too.
    This dish, one spoon in the mouth boleh lupa mother' name, ha ha ha.

    And there is nothing more spectacular on this planet than that of a beautiful mother, wife in the act of cooking for her loved ones.
    You have a fun weekend, and keep a song in your heart.
    Best regards. Happy cooking.


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