Adding Flour to Shrimp & Scallop Seafood Pasta

Video Transcript

"This is Dave for Expert Village. Today we’re going to make Shrimp and Scallop Fettucini with a side of garlic bread. Okay, now that our vegetables have softened up, it’ll take about three to four minutes to do that, with all the garlic in there too. What we want to do is start adding some flour in there with it too, so here’s what you do. You want three tablespoons, I go a little light on this, but let’s go ahead and put this in, because you can tell how thick it’s going to get after awhile and what this is going to do with our liquid in here, it’ll make a nice thick roué and it’ll cling to our fettucini. So what you want to do is put that aside, go ahead with your spoon, move that around, it’ll absorb some of the liquid from the vegetables, already. And this is really important, go ahead and keep this moving around, you want to cook off a lot of the flour flavor. And as you can see, it’s already absorbed most of the liquid in the vegetables, and this is all going to come out as a thickener later on when we add our chicken broth. "