I really like a simple seafood pasta in the summertime! This one showcases summer time flavors with an abundance of contemporary backyard tomatoes, basil, and oregano plus a little bit of garlic and wine for the sauce. So easy!
For the seafood, I used Harvest of the Sea, a seafood medley which incorporates Asian shrimp, Indian-wild-caught calamari, Argentine scallops, and Canadian Prince Edward Island blue mussels. It’s so good to have available within the freezer – you don’t even have to thaw earlier than cooking it!
I recreated my Pirates of the Caribbean desk for dinner on this explicit night with my pal Jess. I assumed seafood pasta could be an applicable dish for the event! I additionally served my Carpaccio di zucchine e limone e mente and Chocolate Pistachio Cookies for dessert.
Blended Seafood Pasta2 cups dried pasta
1 tbsp butter, 1 tbsp olive oil
4 cups combined seafood (I used Harvest of the Sea, which incorporates shrimp, scallops, calamari, and mussels)
4 garlic cloves, minced
2 cups cherry tomatoes, halved
1/3 cup dry white wine
2 Tbsp contemporary basil and oregano, chopped
Salt, pepper
- Cook dinner pasta in response to bundle instructions.
- In a big skillet, sauté seafood in butter and olive oil for 4-5 minutes, or till the shrimp turns pink.
- Take away seafood and add minced garlic. Cook dinner for 1-2 minutes or till aromatic. Add cherry tomatoes and white wine and season with sea salt and black pepper. Cook dinner for 6-8 minutes or till tomatoes break down and kind a sauce. (Be at liberty to interrupt them up with a picket spoon as they prepare dinner.)
- Stir in contemporary basil and oregano (the extra herbs the higher!) and stir in seafood and pasta. Straightforward!
Blissful cooking,
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