Seafood cannelloni, eh, now that’s somethin’ fancy but don’t let it scare ya! Cannelloni, it’s just these big pasta tubes, like a rollin’ pin but hollow in the middle. The name’s Italian, come from the word “cannello,” which means “reed” or “tube.” Folks in Italy been makin’ these with all kinds of fillings, from cheese to meat to vegetables. Today, we’re talkin’ about the seafood kind—so creamy, so tasty, and if ya do it right, it’ll taste like it’s fresh from the sea.
Ingredients:
- 12 cannelloni pasta tubes
- 1 pound shrimp, peeled and deveined (save them shells!)
- 1/2 pound scallops (save the muscles if ya got ’em)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 tablespoons butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup brandy (optional but makes it real tasty)
- Salt and pepper to taste
- Fresh basil for garnish
How to Make It:
1. Start the Filling: First, you’re gonna need a big pot. Heat up a little oil over medium-high. Toss in that onion and garlic. Stir it all up till it gets nice and soft. About five minutes should do it. Then, add in your carrot and celery. This is what we call the “base,” gives flavor to the whole dish.
2. Time for the Seafood: Now, throw in the shrimp shells and scallop muscles if you got ‘em. It sounds weird, but trust me—these shells add flavor like nothin’ else. Let it cook in that butter for about five minutes, so all that seafood taste goes into the mix. Then fish out those shells and toss ‘em; we don’t need ‘em anymore.
3. Add the Shrimp and Scallops: Now, chop up those shrimp and scallops real small, so they fit inside the cannelloni. Throw ‘em in the pot, cook ‘em for just a couple minutes till they turn a nice pink color. They don’t need long, just a quick sear to bring out that flavor.
4. Make the Sauce: Take a small saucepan, melt that butter on medium-low. Stir in the heavy cream and bring it to a simmer. Add the Parmesan cheese and let it melt, stir it till it’s smooth. If you got brandy, this is where you pour it in. Just a splash—it makes the sauce rich and extra tasty!
5. Stuff the Cannelloni: Now here’s the fun part. Take each pasta tube, fill it up with the seafood mix. Don’t pack it too tight or it’ll pop in the oven. Put ’em all in a baking dish, line ’em up nice and snug. Pour the creamy sauce all over them so they’re fully covered. Add a little extra cheese on top if you like it cheesy.
6. Bake It Up: Preheat your oven to 375°F (190°C). Put the dish in the oven and bake it for about 30 minutes, or till the sauce is bubbly and the top’s a bit golden. That’s when you know it’s ready. Let it cool a bit before diggin’ in.
Serving Suggestions:
Now, when it comes to servin’, don’t forget a bit of fresh basil on top for color and taste. You could put some garlic bread on the side or a light salad, somethin’ fresh to balance out the richness of the sauce. This dish is perfect for showin’ off a bit at family gatherings or when ya got guests. They’ll think ya spent hours slavin’ away in the kitchen!
And there ya go! Seafood cannelloni, made simple enough that even if ya ain’t never been to Italy, you can still feel a little fancy with this dish. It’s creamy, it’s got that seafood flavor that’s just right, and when ya make it yourself, it’s always better.
Tags：seafood cannelloni, homemade cannelloni, seafood pasta recipe, creamy cannelloni, Italian seafood dish
