If you’re a seafood lover, then you’re going to love this delicious and easy to make seafood pasta recipe. It’s perfect for a special dinner or a cozy night in, and it’s sure to impress your guests with its rich and flavorful sauce. Plus, it’s made with simple and easy-to-find ingredients, so you don’t need to be a gourmet chef to make it.
Ingredients
- 350g spaghetti
- 400g mixed seafood (shrimp, scallops, mussels)
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper
Instructions
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Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water and drain the rest.
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Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and shallot and cook until fragrant, about 2 minutes.
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Add the mixed seafood to the skillet and cook until just opaque, about 3-4 minutes. Remove the seafood from the skillet and set aside.
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Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half.
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Add the heavy cream to the skillet and let it simmer for 2-3 minutes until slightly thickened.
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Add the cooked spaghetti to the skillet with the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
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Add the cooked seafood back to the skillet and toss gently to combine. Season with salt and pepper to taste.
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Serve the seafood pasta hot, garnished with chopped parsley and freshly grated Parmesan cheese.
Tips and Variations
- To make this recipe even easier, you can use a bag of frozen mixed seafood instead of fresh seafood. Just make sure to thaw it before cooking.
- If you don’t have white wine on hand, you can use chicken or vegetable broth instead.
- For a healthier version, you can use whole wheat spaghetti and replace the heavy cream with Greek yogurt or coconut cream.
- To make this recipe spicy, you can add some red pepper flakes or diced hot peppers to the sauce.
- If you’re not a fan of seafood, you can use chicken or mushrooms instead.
This seafood pasta recipe is a crowd-pleaser that’s easy enough for a weeknight dinner but impressive enough for a special occasion. The creamy white wine sauce perfectly complements the tender seafood and al dente spaghetti, making it a dish that will leave you wanting more. Give it a try and see for yourself!
FAQ
What type of seafood is best for seafood pasta?
The best seafood for seafood pasta are shrimp, mussels, clams, and calamari. You can choose any type of seafood according to your taste.
Can I use frozen seafood for seafood pasta?
Yes, you can use frozen seafood for seafood pasta. However, make sure to thaw and drain them well before using.
How long does it take to cook seafood pasta?
It usually takes about 10-15 minutes to cook seafood pasta. However, it depends on the type of pasta you are using.
Can I use any type of pasta for seafood pasta?
Yes, you can use any type of pasta for seafood pasta. However, long pasta such as spaghetti or linguine are the most commonly used types.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes instead of fresh tomatoes. However, make sure to choose high-quality canned tomatoes for the best flavour.
Can I add cheese to seafood pasta?
It is not recommended to add cheese to seafood pasta as it can overpower the delicate flavour of the seafood.
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth instead of chicken broth. It is a good option for vegetarians.
Can I substitute white wine for red wine?
Yes, you can substitute white wine for red wine in seafood pasta. White wine pairs well with seafood and adds a bright flavour to the dish.
Can I add vegetables to seafood pasta?
Yes, you can add vegetables to seafood pasta. Vegetables such as bell peppers, zucchini, and tomatoes go well with seafood pasta.
Can I make seafood pasta ahead of time?
Seafood pasta is best served fresh, but you can make it ahead of time and reheat it. However, make sure to store it in an airtight container in the refrigerator for up to 2-3 days.
