Seafood Primavera

• 1 pound, 1-23 ounces, weight Pasta
• 1/2 pounds, 2-58 ounces, weight Shrimp, Shelled And Deveined
• 3-58 ounces, weight Squid, Cleaned, Ink Removed And Sliced Into Cutlets
• 3 Tablespoons Olive Oil
• 4 cloves Minced Garlic
• 1 piece Minced Onion
• 1 Tablespoon Butter
• 1 box All Purpose Cream
• 1/2 cups Milk
• 1 cup Shrimp Stock
• 1 Tablespoon Cornstarch
• 1/2 Tablespoons Salt
• 1/2 Tablespoons Pepper

1. 1.
2. Cook pasta according to package directions.
3. 2.
4. Remove shells from the shrimps, separate the heads.
5. 3.
6. In a sauce pan with 1 /2 cup water, boil the shrimp heads for about three minutes.
7. Using a sifter, separate the heads from the liquid, discard the heads, keep the liquid.
8. 4.
9. Remove ink from the squids and slice calamari style.
10. 5.
11. In a pan, heat olive oil and saute garlic and onion.
12. Drop the butter and then mix in seafood, one kind at a time, turning every once in a while to cook everything through.
13. Pour in the cream, milk and shrimp stock.
14. Season with salt, pepper and other herbs and spices of your choice.
15. Bring to a boil, lower heat and simmer for about three minutes.
16. Did you use some stock?
17. If you did, the sauce probably needs some thickening.
18. This is where you use the cornstarch or flour mixture.
19. Let the sauce simmer some more, maybe another three to five minutes.
20. Put your cooked pasta on a serving platter or dish and scoop generous amounts of the sauce on top.
21. Sprinkle with Parmesan cheese.
22. Serve with toasted pesto bread on the side and enjoy!

weight shrimp, weight, olive oil, garlic, onion, butter, cream, milk, shrimp, cornstarch, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/seafood-primavera/ (may not work)