Total Time
Prep 10 mins
Cook 20 mins

Last week a friend and I had a wonderful lunch in a small restaurant/Lounge called Hedi's Wine- Bistro in Salmon Arm B.C. We started off with baked Camanbert with a whole head of roasted garlic-wonderful. Then we had this entree it was so delicious that I asked the chef for the recipe and he obliged. The measurements are for fresh or defrosted sea food- You may be a bit generous with measurement of the seafood. If the seafood is a bit too saucy you may add a tsp of corn starch shortly before finishing the recipe. I am sure that you will enjoy it!

Ingredients Nutrition


  1. Bring the oil & water to a boil, add the pasta and boil for apprs 15 minutes or until it is done to your liking.
  2. Drain and set aside in a hot water bath (your pasta pot sitting in larger pot filled with hot water).
  3. Meanwhile put frozen seafood in a strainer and hold it under running water.
  4. In a medium sized pot melt the 1/2 cup butter.
  5. add the seafood and let it simmer for apprx 15 minutes.
  6. Add the wine, Chicken stock and Parmesan cheese.
  7. Simmer until heated through (do not overcook the seafood).
  8. Add cornstarch if necessary.
  9. Place the hot Penne in a deep bowl add the seafood, garnish with parsley & 2 tbsp Parmesan cheese.
  10. Serve.


Most Helpful

I found it to be very liquidy, even with adding some cornstarch so i added some tomato paste and cream which helped.. Next time I make this recipe I'll use 3/4 a cup of wine instead of a full cup.. I also added some minced garlic & lemon pepper seasoning <3 yum.

breannechiasson July 09, 2016

This is an absolute winner! Perfect as presented or with a bit of cream.

Annie's Cooking July 11, 2009

Absolutely loved this, tastes just like it came from a restuarant, I added a splash of heavy cream and a couple of spoonfuls of tomato puree, to make it a little thicker, but went down a storm in my household!!

jpeach17 June 23, 2009

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