CREAMY GARLIC SEAFOOD PASTA
Wow, vanaand gemaak, ek het net nie so groot verskeidenheid van seekosse gehad nie. Net calamari heads en tentacles, maar enige seekos kan gebruik word.
- 2 tablespoons olive oil
- 250 g shrimp / prawns peeled and deveined
- 150 g mussel meat (approximately 500 g with shells)
- 150 g calamari tubes / squid heads
- 2 tablespoons butter
- 4 garlic cloves crushed
- ½ teaspoon chilli flakes
- ½ cup white wine
- 1 – 2 teaspoons lemon juice
- 1 cup cream
- salt and pepper to taste
- ½ cup parsley, finely chopped
- 500 g pasta cooked + 1 cup cooking water, reserved
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.
Recipe tested by Adri Veldsman
Photo: Adri Veldsman
