Creamy garlic seafood pasta

Creamy garlic seafood pasta: So indulgent! Image: Carla Zinkfontein.

Creamy garlic seafood pasta – For your holiday at the seaside

Do you have your holiday plans ready yet? Add this indulgent creamy garlic seafood pasta to your getaway.

Creamy garlic seafood pasta

Creamy garlic seafood pasta: So indulgent! Image: Carla Zinkfontein.

The holiday season is almost here and if you plan to go to the seaside, this creamy garlic seafood pasta recipe is just what you need. This recipe is loaded with a variety of seafood that will tempt you to fish out those ingredients from your pasta bowl.

This creamy garlic seafood pasta is indulgent, rich and so satisfying. It will also boost your iodine levels. The best part is that you will not have to spend hours in the kitchen to prepare this appetising meal. Within about 30 minutes this meal will be ready.

When preparing this creamy pasta dish, take care not to overcook the seafood as it will make the seafood tough and rubbery. We are looking for that soft, almost melt-in-your-mouth texture when enjoying this dish. So, rather undercook the seafood slightly as it will cook a little more while being tossed with the warm sauce and pasta.

Do you have your holiday plans ready yet? Add this creamy garlic seafood pasta to your getaway.

Creamy garlic seafood pasta recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 2 tablespoons olive oil

  • 250 grams shrimp/prawns, peeled and deveined

  • 150 grams mussel meat (approximately 500 grams with shells)

  • 150 grams calamari tubes/squid heads

  • 2 tablespoons butter

  • 4 cloves garlic, crushed

  • ½ teaspoon chilli flakes

  • ½ cup white wine

  • 1 – 2 teaspoons lemon juice

  • 1 cup cream

  • salt and pepper to taste

  • ½ cup parsley finely chopped

  • 500 grams pasta cooked + 1 cup cooking water

Method

  • In a large pan, add a splash of oil and allow to heat up.
  • Season the seafood with salt and pepper and then cook in batches until golden brown. The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta. Remove the seafood from the pan and set it aside.
  • In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine. Bring to a simmer and allow to reduce by half.
  • Pour in the cream and allow it to come to a simmer. Allow cooking for 5 minutes or until the sauce coats the back of a spoon.
  • Add the seafood (and any of its resting juices) and parsley and stir to combine. Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta.
  • Serve sprinkled with parsley.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.