Seafood Pasta
Fresh light and flavorful Seafood Pasta!
Equipment
- Saute pan
- Medium Size Pot
Ingredients
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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