Seafood pasta
A simple creamy pasta with seafood, garlic, white wine and lemon. It is ready in about 25 minutes. The default is shrimp, but there are a few variations below.
Serves 4.
- 500 g linguine or spaghetti
- 450 g peeled shrimp (or a mix of shrimp and scallops, or a bag of frozen seafood mix)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 200 ml dry white wine
- 400 ml cream (cooking cream works too)
- zest and a squeeze of 1 lemon
- 2 ladles of pasta water
- 50 g grated parmesan (optional)
- parsley, chopped
- salt and pepper
- 1 pinch of chili flakes (optional)
- boil the pasta in well-salted water until just under al dente, keep 2 ladles of the pasta water
- pat the shrimp dry and season with salt and pepper
- heat the oil and 1 tablespoon of the butter in a large pan on high heat
- sear the shrimp for about 1 minute per side, take them out of the pan
- lower the heat, fry the garlic in the same pan for 30 seconds
- add the wine and let it boil down by half, scrape up the browned bits
- add the cream and simmer for 2 to 3 minutes
- stir in the lemon zest and the chili flakes
- add the pasta and a splash of the pasta water, toss until the sauce coats the pasta
- return the shrimp to the pan and warm them through
- stir in the parmesan, if using
- finish with the lemon juice, the parsley and the remaining butter
- taste and adjust the salt
- leave out the shrimp and the searing step
- cut about 225 g smoked salmon into strips
- stir the salmon through the pasta at the end, off the heat, so it does not cook through
- leave out the shrimp, use about 1.5 kg mussels instead
- steam the mussels open in the wine in a covered pot, shake the pot occasionally
- take the mussels out, remove most of the shells and keep the strained liquid
- use the strained liquid instead of the wine as the base of the sauce, but go easy on the salt, as the liquid is already salty
- add the mussels back in at the end together with the pasta
- stir 1 tablespoon tomato paste into the garlic before adding the wine, or
- add a few saffron threads to the wine