Chef Scott Weinberg of the Blow Fly Inn shares his seafood pasta - WLOX.com - The News for South Mississippi

Chef Scott Weinberg of the Blow Fly Inn shares his seafood pasta recipe.

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Monica Sauce

1 qt Heavy Whipping Cream

½ qt Water

1 cup Seafood Stock

1 tablespoon Old Bay Seasoning

1 teaspoon Cayenne Pepper

Blond Roux (vegetable oil & flour)

 

Combine first 5 ingredients in a stock pot and bring to a boil.  Stir often. 

Turn down to Low - Med Heat

In separate sauté pan heat vegetable oil and add flour to make a Roux – stirring constantly.

Once roux is a creamy texture and hot add to sauce to thicken – stirring constantly.

Adjust thickness to taste.

 

 Seafood Pasta

8 Shrimp (26/30 or your choice)

6 oz Crawfish tail meat

8 Fresh Oysters

1 oz Fresh Jumbo Lump Crabmeat

5 cooked Asparagus spears (cut in ½ inch pieces)

½ cup White Wine

1 tablespoon Fresh chopped garlic

1 tablespoon butter

½ tablespoon Creole Seasoning

 Directions:

Heat pan then add butter, garlic and white wine.  Once hot add the seafood and asparagus.  Season with Creole Seasoning to taste.  When seafood is almost done add a

6 oz ladle of Monica Sauce and cook until done.  Pour over your choice of pasta (penne if possible)

 

Information Source: Scott Weinberg

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