Servings: 2 people
Calories: 739kcal
Ingredients
- 1 lb Red Snapper
- 1 tablespoon Creole Seasoning
- 1 medium Yellow Onion diced
- 3 Garlic Cloves minced
- 1 Bay Leaf
- ¼ cup Lemon Juice
- 2 cups Chicken Broth
- ½ cup Worcestershire Sauce
- ½ cup Dry White Wine
- ½ cup Heavy Cream
- 3 tablespoon Unsalted Butter
Instructions
Prepare the Pasta
- Season the water with salt. Bring to a boil and then cook pasta to al dente in the salted water. The pasta should still have some slight chew to it.
Cook the Fish
- Season the fish generously with a creole seasoning spice mix.
- Heat a saucepan on medium high heat, add olive oil and cook seafood pieces by browning on each side 1-2 minutes.
- Remove the fish, add butter then add onions. Stir as needed and saute 1-2 minutes.
- Add the garlic mixing in well and cook another 30 seconds or so.
- Add the wine using it to deglaze the bottom of the pan. To deglaze use a wooden spoon to scrape up the brown bits sticking to the bottom of the pan.
- Add the lemon juice, chicken broth, and Worcestershire sauce. Mix well and cook covered 3-4 minutes. Add the heavy cream, mix well, and let simmer 1-2 minutes.
- Remove off heat. Serve atop cooked pasta and garnish with chopped green onions, fresh herbs, and red pepper flakes.
Notes
Make sure you season the water for the pasta before boiling it. Simply add salt to the water and bring to a boil.
Feel free to save some of the cooking liquid and then add some of the reserved pasta water to the sauce when cooking.
Definitely go with fresh seafood regardless of which type you use. The fresher the better, but frozen seafood would be next best thing. Fresh shrimp and scallops are great alternatives to fish in this pasta dish or you can add shrimp and scallops to the snapper for a heartier seafood pasta dish.
If you go with shrimp in this dish, go with large shrimp. You want to avoid shrimp that is too small or else you might end up with overcooked chewy shrimp. Also make sure all the shrimp is fully peeled and deveined.
For a creamier sauce you can add more heavy cream and perhaps butter. I kept things on the lighter side, but the taste is still there.
I'm partial to smaller pasta like penne or rigatoni, but feel free to use long pasta like spaghetti.
For even more robust flavor finish the pasta dish with some freshly ground pepper and parmesan cheese
Nutrition
Calories: 739kcal | Carbohydrates: 28g | Protein: 51g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1936mg | Potassium: 1823mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2746IU | Vitamin C: 32mg | Calcium: 232mg | Iron: 5mg
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