Improved Seafood Pasta with Cream Sauce

Two months ago, I posted a recipe for marinara (mixed seafood) pasta with cream sauce. Last night, I made a similar dish but an improved version. This time I did not use marinara mix. Instead I cooked with Basa fillets, prawns, mushrooms and peas. I often purchase Basa fillets and prawns, which are frequently on sale, at either Woolies or Coles and stock them in my freezer.

(serves 4)
400g prawns, shelled and de-veined

2 pieces of Basa fillets, diced into small bite-size pieces

1/2 cup frozen peas (omit this if you are not a pea-lover)

5-6 button mushrooms, sliced

400ml thickened cream (use the light low-fat variety if you prefer)

3 Tbsp white wine or chicken stock

2 Tbsp olive oil

2 cloves garlic, finely chopped

400g linguine (or any ribbon pasta like spaghetti, fettucine, angel's hair)

1 cup grated parmesan cheese

sprinkling of dried parsley (or fresh parsley if you have)

1/2 red onion, sliced or diced

salt and pepper to taste

dash of lemon juice

Cook pasta in salted boiling water, according to instructions on the packet until aldente.

In the meantime, heat a frying pan. When heated, add olive oil, onions and garlic and cook until they are lightly softened. Add mushrooms and cook for 1 minute. Add wine/stock, cream and lemon juice and cook for another minute until it starts to simmer. Add fish, prawns and dried parsley. Cover and cook for about 2 minutes or until seafood is cooked through and allow the sauce to come to a boil. Add parmesan cheese and you should see the sauce begin to thicken. Add pepper to taste. Dish cream sauce over cooked pasta on a plate. Serve immediately.

My guests have commented that it looks and tastes like Carbonara sauce. I think this is the healthier version with low fat cream and no eggs :)