Creamy garlic seafood pasta
User Reviews
4.6
Creamy garlic seafood pasta
Description
Creamy garlic seafood pasta brings together different types of seafood—shrimp, mussel meat, and calamari—cooked gently to avoid toughness. The seafood is pan-seared until just browned, then set aside. The sauce starts with melted butter, garlic, and chili flakes cooked until fragrant, followed by a reduction of white wine and lemon juice. Cream is then added to create a thick, coating sauce. Finally, the seafood and fresh parsley are stirred in, and everything is tossed with cooked pasta and some reserved pasta water to achieve a silky texture. The use of chili flakes provides a mild heat, while lemon juice brightens the sauce, balancing the richness.
This pasta works well as a satisfying main course for seafood lovers and can be served simply with a fresh green salad or crusty bread to soak up the sauce. The method keeps the seafood tender and avoids overcooking, essential for pleasant texture.
Ingredients
- 2 tbsp olive oil
- 250 g (½lb) Shrimp peeled and deveined, or prawns
- 150 g (5oz) mussel meat (approximately 500g with shells)
- 150 g (5oz) calamari tubes or squid heads
- 2 tbsp butter
- 4 garlic crushed, cloves
- ½ tsp chili flakes
- ½ cup white wine
- 1-2 tsp lemon juice
- 1 cup cream
- salt to taste
- black pepper to taste
- ½ cup parsley finely chopped
- 500 g (1lb) pasta cooked + 1 cup cooking water reserved
Instructions
- In a large pan, add a splash of oil and allow to heat up.
- Season the seafood with salt and pepper then cook in batches until golden brown.
- The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
- Remove the seafood from the pan and set aside.
- In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
- Bring to a simmer and allow to reduce by half.
- Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
- Add the seafood (and any of its resting juices) and parsley and stir to combine.
- Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 192mg | 64% |
| Sodium | 466mg | 19% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 713IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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