Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
850 (or 10) 8-ounce servings
Level:
Easy

Ingredients

Directions

Cook pasta in boiling water until tender. When done, drain and rinse with cold water. Set aside.

Melt the butter in a kettle. Add flour and blend thoroughly, cooking until smooth and creamy, about 8 minutes.

Add the hot milk to the roux. Stir constantly until the milk is thick and smooth. Simmer for 10 minutes, stirring often.

Add spices, lemon juice and sherry to the milk mixture. Blend well.

Turn off heat. Add the peas, carrots and seafood to the sauce. Mix well. Add pasta and mix well. Turn heat on and reheat until the mixture is just hot -- do not boil. While reheating, add red peppers and blend.

Remember to not boil. Heat it hot and serve. May use canned salmon in place of tuna.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Ponza

Recipe courtesy of Giada De Laurentiis

Seafood Newburg

Recipe courtesy of The Hearty Boys

Seafood Pasta

Recipe courtesy of Rocco DiSpirito

Pasta al Pesce (Seafood Pasta)

Recipe courtesy of Casa Razdora

Gina's Seafood Passion Pasta

Recipe courtesy of The Neelys

Seafood Stew for Pasta

Recipe courtesy of Michele Urvater

Seafood Pasta Jambalaya

Recipe courtesy of Water Street Oyster Bar

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.