Seafood Pasta
A quick and easy seafood pasta recipe made from frozen seafood. This can be whipped up in under 20 minutes and costs less than the average burger. What's not to like?
Servings: 2
Ingredients
- 1/2 onion, diced
- 1/2 bell pepper, diced use frozen veggies if you don't have a bell pepper
- 1 stick celery, diced optional
- 2 green onions, chopped
- 2 cloves garlic, crushed
- 1 tomato, peeled and diced optional, just use more canned tomato
- 8 oz canned tomato sauce or crushed tomatoes or any can of tomatoes, just chop them up
- 8 oz seafood mix, frozen or just shrimps if you have
- 4 sprigs parsley, chopped finely
- 1 tsp oregano, dried
- 1 tsp red peppers, crushed
- 1 tsp salt add more to taste
- 4 oz parmesan or asagio, grated
- 4 oz dried pasta, i.e. spaghetti long pasta that's about 1/2 inch diameter bundle per person
Instructions
- Chop the onion, tomato (if used) and the vegetables if you use fresh ones. In the meantime bring a large pot of water to a boil.
- In a high-walled pan, quickly sautee the seafood mix in a bit of fat or oil of your choice. After a few minutes evacuate the seafood into a container and set aside for later. You don't want to overcook the seafood.
- Pan back on the stove, add a little more fat and sautee the onions and vegetables with a dash of salt (kosher preferred). Once the onions turn translucent after a few minutes add the tomato sauce. This is also a good time to add the pasta to the boiling water and set a timer to whatever the package said - usually 8 to 10 minutes. If you happen to use fresh pasta, cook that at the very end as fresh pasta only takes 2-3 minutes to cook.
- Add the spices to your sauce - and stir occasionally. Turn down to medium or even medium low if it bubbles too happily.
- Just before the pasta is done cooking, add the seafood back to the pan. Drain your pasta.
- Plate your pasta, divide the sauce over the plates and grate some parmesan over them. Maybe add a sprinkle of chopped parsley as garnish.
Notes
Yes, you may have noticed the white chunks in the picture. It's a soft goat cheese called chevre. Adds a bit of tang and creamyness to the dish. You should try it. I always have some in my fridge.