TALLAHASSEE, Fla. (WCTV) – Keiser University’s Chef James Taylor joined our Annalise Iraola and Austin Lowe in the studio to make Creamy Seafood Pasta Salad. Watch the video above and read the full recipe below to learn how to make it.
Ingredients:14 oz-Pasta of Choice, Uncooked3 Tbsp Extra Virgin Olive Oil2 lbs Seafood Medley, Raw 3 Leeks, finely sliced (White and Pale Green Parts only)4-Garlic Cloves, MincedTT-Herbs de Provence White Sauce6 tbsp-Unsalted Butter 6 Tbsp-All-Purpose Flour4 cups-Heavy Cream Topping2 Cups-Panko3/4 cup-Parmesan Cheese, Fresh, Grated Directions:Preheat your oven to 350 degrees Cook the pasta according to the directions, depending on the pasta you chooseHeat 2 Tbsp. of oil in a skillet over very high heat. Add seafood and sear of 30-45 seconds. (Seafood should still be raw inside) Place seared seafood into a baking dish.Return the skillet to the stove, add another tbsp of oil, and reduce heat to medium. Add leeks and garlic and sauté until soft. Then add them to the baking dish.In the baking dish, mix the pasta, seafood, and leeks until well combined. Set aside.In the same skillet, melt the butter (Don’t Burn!). Add the flour and whisk to combine. Cook approximately 1 minute.Add 2 cups heavy cream, whisking constantly. Combine well and keep whisking as the sauce thickens. It will thicken quickly, so be ready to add the remaining heavy cream to adjust the consistency of the sauce. When ready, it should coat the back of a spoon without separating. When the consistency is reached, remove from heat and season to taste with salt and pepper.Pour sauce evenly over the pasta mixture. Top with the panko, then grated parmesan, and bake for 20-25 minutes or until the top is golden brown. Remove from oven. Rest the dish for 5 minutes, then serve.
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