Sat | Sep 22, 2018

Operation Seafood Fettuccine

Published:Thursday | September 1, 2016 | 12:00 AMKrysta Anderson
To increase that cheesy flavour, Krysta Anderson tops off her seafood fettuccine with Parmesan cheese.
Agent Krysta Anderson makes her roux in culinary style!
Ta-da! Krysta Anderson presents her finished product: scrumptious seafood fettuccine
Operation Seafood Fettuccine mission complete and ready to devour!

I always indulge in seafood at a restaurant, on special occasions. Now that I am on my own, and learning the tricks of the culinary trade, I've decided to just make a few fancy dishes that I love to devour, right in the comfort of my home.

So for this week's I'm not a chef, the gastronomic mission is to whip up 'operation seafood fettuccine' sounds fancy enough to make me want to jump right in. So, here's what you will need to complete this mission fettuccine pasta, seafood of your choice. I used a seafood mix of squid, shrimp, octopus, mussels/clam, milk, butter, flour, cheese mix, Parmesan, salt, pepper, onion, tomato, sweet pepper.

We're first going to make a roux, an undercover method of making the sauce for the fettuccine. It took me a while to find the right way to make my roux, but once I did, it looked and smelled amazing! See the recipe below on how to make the roux.

To beef up the flavour, you're going to call on field agents cheese mixture, along with Parmesan and other cheeses, seasoning, salt and pepper. Add in the covert agent seafood mix-to the pot and let them all join forces to make a saucy masterpiece!

Then let's add the top agent cooked Fettuccine (previously boiled for seven to 10 minutes in water) to the merged mix and stir, stir, stir, so that it doesn't stick. You can re-season if you like, or not, share and indulge.

P.S.: Top with Parmesan cheese and let it be the icing to your seafood fettuccine 'cake'! Indulge wholeheartedly!

There you have it: mission complete. So until next time, walk good, live good and eat good!

Seafood Fettuccine recipe




4tbs of butter

2oz of all-purpose flour

4 cups of milk (add as the roux desires)

1 pack cheese mix


Salt and pepper

1 chopped onion

2tbs flour

1 chopped tomato

1 chopped sweet pepper

1 pack fettuccine pasta

1 pack seafood mix




1. Make roux Begin making the roux by melting butter in a saucepan over medium heat. Combine flour into the butter until a thick, rough paste forms, add milk and whisk constantly while it bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin.

2. Meanwhile, cook fettuccine pasta for seven minutes in boiling water.

3. To the roux, add cheese mixture, seasoning, salt and pepper.

4. Turn down the heat to a simmer add seafood (for seven minutes) and pasta; stirring occasionally to stop the pasta from sticking. Sprinkle with seasoning, if desired again and remaining Parmesan.

Serve and enjoy.