Easy Quick & Tasty Garlic Seafood Marinara Recipe
Easy Quick & Tasty Garlic Seafood Marinara Recipe
Ingredients:
• 1kg seafood marinara mix
• Salt to taste
• Chopped shallots
• 3 tbsp olive oil
• 3 tbsp chopped butter
• ¼ tsp pepper
• 1 tbsp mixed dried herbs
• 1 tsp chicken stock powder
• 2 whole clumps of garlic, grated
Method:
1. Put a pan on medium heat and add your butter and oil and heat it for 30 seconds
2. Add garlic and cook for 1 minute
3. Add mixed dried herbs and shallots and cook for 10 seconds
4. Add your seafood mix, chicken stock powder, salt, pepper and mix well
5. Put lid on and cook it for 3 - 4 minutes, stirring twice during cooking
6. After the first 4 minutes, take the lid off and mix it again and taste your salt
7. Now cook it without the lid for 5 minutes, and mixing it once or twice lifting the sauce from the bottom of the pan, and pouring on top of the seafood so all the sauce gets coated evenly with the seafood
8. Turn heat off and serve it with garlic bread and hot chips
9. Enjoy
Tips:
• You can use the above recipe to make garlic prawns, by replacing the marinara mix with prawns.
How to make Seafood Pasta | Perfect Recipes
Hi, welcome to my channel Perfect Recipes!
Ingredients:
3 tablespoons olive oil divided use
1/2 cup onion finely chopped
2 teaspoons garlic minced
1/4 teaspoon crushed red pepper flakes optional
28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
salt and pepper to taste
2 tablespoons butter
12 ounces spaghetti or other long pasta
1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer presentation
1/2 pound sea scallops
1/2 pound clams scrubbed
1/2 pound mussels scrubbed and de-bearded
2 tablespoons parsley chopped
Procedure:
1. Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
4.While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
5.Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
6.Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
7.Cook the scallops for 1-2 minutes per side or until browned and opaque.
Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
8.Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
9. Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
10. Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
Sprinkle with parsley, then serve.
Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe:
Make the whole menu:
INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Creamy Seafood Pasta French Style!
Easy Restaurant quality meal everyone loves! Seafood pasta is a classic dish that is popular all over the world. This French-style recipe uses a variety of seafood, including shrimp, mussels, scallops, and fish, in a creamy sauce. It's relatively easy to make and a great special occasion dish. I like to make my own fish pasta to elevate it to a new level. There's something magical about fresh homemade pasta. See my pasta recipe for more. If you don't have time, buy some dried linguini or fettuccini.
The mussels act as a seafood stock which will flavour the whole dish. The dish is sure to impress your guests. This recipe is a delicious and elegant way to enjoy seafood.
It's perfect for a special occasion or a romantic dinner for two. Enjoy!
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Ian Curley's Spaghetti Marinara
Ian Curley from the European cooks up this amazing and fresh spaghetti marinara dish that will have you amazing your friends
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