Quarantine 2020 has brought me many different experiences. I’ve cooked more meals for my family than even I care to, become more conscious about supporting local businesses and slowed down just a little bit to enjoy this time away from all the noise.

Last Sunday, I tuned in to check out the music of Tracee Perrin online and realized it was being aired through an online music festival. This online music fest was created by the amazingly talented singer/songwriter, Aubryn Stevens, to address the fact restaurants, bars and musicians have been hit hard with a massive loss of income by the COVID-19 pandemic.

Aubryn’s Stay At Home Music Fest started from March 20-22, 2020 featuring over 67 musicians performing on Facebook live for three days. Fast forward. She is now preparing for Aubryn’s Stay Home Music Fest Part 4 on May 2-3rd, 2020. I absolutely love this idea that gives musicians an opportunity to continue performing live for their fans and also make some money from tips on live stream.

I reached out to Aubryn to find out what her favorite foods are and her response was,”…I love food too much to choose just one as my favorite, but right now I’m craving a really good creamy seafood pasta.” Consider it done. I decided to channel her craving and create something outside the box like her online music festival. Creamy Seafood Pasta with a Lemon Saffron Sauce. This dish is rich, fragrant and extra. A nice pairing during the next online music fest or just sit back with a glass of wine and popcorn to enjoy all the talented artists sharing their music craft online on May 2-3rd, 2020 from 9 am to midnight.

Check out Aubryn’s Online Music Fest:  facebook.com/onlinemusicfest

Check out Aubryn Steven’s Music: https://www.aubrynmusic.com

Creamy Seafood Pasta with Lemon Saffron Sauce Recipe

Ingredients:

  • Scallops, mussels and shrimp ( or whatever other seafood you like. I did about 1/4 pound per person).
  • 2 minced garlic cloves
  • 1 teaspoon Saffron
  • Freshly chopped parsley (about 1/4 cup for garish)
  • 1/4 cup shredded or grated Parmesan Cheese (shortage at the store so I got shredded but freshly grated is best)
  • 4 tablespoons organic butter
  • 2 cups heavy cream
  • 1/4 cup lemon juice or 1 fresh lemon, juiced
  • 1 lb linguine or fettuccine ( whichever you prefer)
  • Salt and pepper to taste

Directions:

  1. Boil salted water for your pasta. Cook for 12 minutes or until al dente.
  2. Now get to working on the sauce while your pasta is cooking. On medium heat, melt butter and add garlic to saute for about 2 minutes.
  3. Preheat oven to bake your scallops. Set to 425 F ( I purchased ready to cook scallops. Follow package instructions for cleaning and prep to get them ready to bake.)
  4. Get your mussels ( I purchased pre-cleaned and ready to heat from the store) ready in a saucepan and heat covered for 5 minutes medium-high heat.
  5. Shrimp you can either do fresh, but I decided with all the seafood to get precooked and deveined so I can toss them in my sauce and roll.
  6. Now back to your sauce. Combine lemon juice, saffron and heavy cream in saucepan with butter on medium high-heat. Whisk until sauce starts to thicken and remove from heat.
  7. Bake the scallops for 5 minutes.
  8. Once all your seafood is cooked and ready, toss the drained pasta and seafood in your cream sauce. Season with salt and pepper to taste.
  9. Garnish with Parmesan cheese and parsley. Eat!