seafood pasta sauce recipe with vegetable stock seafood pasta sauce recipes at janet vitiello blog

Hello everyone! I hope you all are having a wonderful day and eating very well. You know, in our family, we always say that if you want to show someone you love them, you put a big plate of seafood in front of them. Seafood pasta is one of those dishes that looks so fancy, like you spent a lot of money at a restaurant, but actually, it is so simple to make at home if you have the right ingredients. My secret is always to go to the market early in the morning to get the freshest catch. If the seafood is fresh, the sauce doesn't have to be complicated! Today, I want to share two of my favorite ways to prepare this. One is light and zesty, and the other is rich and comforting for those cold nights when you want something a bit more special.

The Ultimate Garlic and White Wine Seafood Pasta

If you ask me what the best sauce for seafood is, I will always tell you it is the one that lets the natural sweetness of the shrimp and clams shine through. You don't want to drown the expensive seafood in too much heavy stuff! This sauce uses a lot of garlic—and I mean a lot, don't be shy—and a good splash of white wine. It creates a light broth that coats every strand of pasta. It’s perfect for a weekend lunch with the whole family gathered around the table. Just make sure you have some crusty bread on the side to soak up all that delicious garlic oil at the bottom of the bowl!

Ingredients:

• 500g Linguine or Spaghetti
• 300g Fresh prawns (peeled and deveined)
• 500g Clams or Mussels (scrubbed very clean)
• 8 cloves of Garlic, thinly sliced
• 1/2 cup Dry white wine (like Pinot Grigio)
• 1/4 cup Extra virgin olive oil
• 1 teaspoon Red chili flakes (for a little kick!)
• Fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

First, bring a big pot of water to a boil. Don't forget to add plenty of salt; the water should taste like the sea! Cook your pasta until it is just al dente. While the pasta is dancing in the pot, take a large pan and heat your olive oil over medium heat. Add your sliced garlic and chili flakes. Watch it carefully! You want the garlic to be fragrant and golden, but if you burn it, it will taste bitter, and we don't want that. Pour in the white wine and let it bubble for a minute. Add your clams and cover the pan with a lid. Once the clams start to open their mouths, toss in the prawns. When the prawns turn pink and the pasta is ready, move the pasta directly into the pan. Toss everything together with a splash of that starchy pasta water. Finish with a handful of fresh parsley and a drizzle more of olive oil. Serve it while it's steaming hot!

Creamy Seafood Pasta with Shrimp and Mussels

Now, sometimes the kids or the grandkids ask for something a bit more "Western style" and rich. That is when I make this creamy version. It is so silky and decadent! The trick here is to not let the cream boil too hard, or it might separate. We want a smooth, velvety sauce that hugs the mussels and shrimp. I like to use mussels for this because they look so beautiful on the plate, like little treasures. This is the kind of meal that makes everyone go "Wow" when you bring it to the table. It tastes like a celebration in every bite!

Ingredients:

• 400g Fettuccine or thick pasta
• 1 lb Fresh mussels, cleaned and beards removed
• 1/2 lb Large shrimp, tail-on
• 2 cups Heavy cream
• 3 tablespoons Unsalted butter
• 1/2 cup Grated Parmesan cheese
• 4 cloves Garlic, minced
• A pinch of Nutmeg
• Juice of half a lemon
• Salt and white pepper

Instructions:

Start by boiling your pasta in salted water. In a deep skillet, melt your butter over medium heat and sauté the minced garlic until it smells wonderful. Add the cleaned mussels to the pan with a tiny splash of water or wine, cover, and steam them for about 3 minutes until they open. Remove the mussels and set them aside so they don't get rubbery. In the same pan, pour in the heavy cream and let it simmer gently. Stir in the Parmesan cheese until it melts and the sauce thickens slightly. Season with salt, white pepper, and a tiny pinch of nutmeg—this is my secret for a professional taste! Add the shrimp into the sauce and cook until they are just curled and pink. Return the mussels to the pan and add your cooked fettuccine. Toss it all together so the sauce covers everything. Right before serving, squeeze a little lemon juice over it to cut through the richness. It is absolutely delicious, I promise you!

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Seafood pasta recipe with white wine & garlic sauce. Seafood pasta recipe with white wine. seafood pasta sauce recipes at janet vitiello blog