Seafood Pasta

SeaFood Pasta

This is a simple seafood pasta recipe! Feel free to create this dish using spinach pasta as seen in the photo or a classic white or whole wheat linguini.  This recipe is perfect for the summer when you are looking for something light yet fulfilling.  Always remember, have fun and enjoy!

Bon Appétit,

Chef Abyssinia

Seafood Pasta

Fresh light and flavorful Seafood Pasta!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course dinner, lunch

Cuisine fusion, Italian

Servings 2 People

Equipment

• Saute pan
• Medium Size Pot

Ingredients

  

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Pasta

• 6 oz Linguini Pasta Classic, Spinach, Whole Wheat (Your preference)
• Salt For pasta water

Seafood Medley

• 2 tbsp Olive oil
• 10 each Baby Scallops
• 8 each Shrimp Raw, Peeled, Deveined
• 1 each shallot small, minced
• 2 each garlic clove minced
• 1 1/2 cup Chicken Stock low sodium
• 1/2 cup Marinara Sauce
• 1/2 cup Cherry Tomatoes halved
• 1/4 stick Butter COLD
• Salt & Pepper To Taste
• 1/2 each Lemon

Instructions

 

Pasta

• Heat a medium-size pot with water and add about 3 tbsp of salt
• Once water is boiling, add pasta and cook for 7-13 minutes or until pasta is al dente

Seafood Medley

• Heat a medium-size skillet with oil oil
• Season shrimp and scallops with salt and pepper
• Saute scallops and shrimp for about 2 minutes until golden. Remove from pan and set aside
• Add minced shallots and garlic to your pan with 1/2 tbsp olive oil or butter. Cook until shallots become translucent. This will tale about 2-4 minutes.
• Deglaze your pan with chicken stock and add in marinara sauce
• Filter through your mussels, dispose of any dead mussels, and proceed to cook the ones are are still good
• Add mussels to this mixture and cover your pan with a lid to allow your mussels to steam open. This will tale 3-5 minutes
• After 5 minutes if all of your mussels are not open, give them another minute to steam. Any mussels that have not opened after 6 minutes should be disposed of and not consumed
• Once your mussels are ready, ass in your shrimp, scallops, and cherry tomatoes. Gently fold together
• Remove your seafood medley from the heat and add in 2 tbsp of COLD butter. Using a fork or rubble spatula, mix your butter into your marinara mixture until an emulsion has formed
• Taste your seafood medley, adjust seasoning accordingly adding more salt and pepper if needed
• Squeeze with lemon juice and serve with pasta
• Enjoy!

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