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- 300g spaghetti or linguine - 200g shrimp, peeled and deveined - 200g mussels, cleaned and debearded - 200g calamari, sliced into rings - 4 cloves garlic, minced - 1 small red chili, deseeded and finely chopped - 1 cup cherry tomatoes, halved - 1/2 cup fish or seafood stock - 2 tablespoons olive oil - 1 teaspoon lemon zest - 2 tablespoons fresh parsley, chopped - Salt and pepper to taste - Lemon wedges for serving I love how fresh seafood adds flavor to pasta. You can mix and match seafood. Shrimp, mussels, and calamari are my favorites. They all cook well together and taste amazing. You need fresh ingredients for the best taste. Look for bright cherry tomatoes and firm shrimp. Clean mussels should open when cooked. If they don’t, toss them out. Olive oil is key for sautéing garlic and chili. Use fresh garlic for a strong taste. The chili adds a nice kick but can be adjusted to your liking. I recommend using seafood stock. It gives the dish a rich flavor. If you don’t have stock, you can use water, but the taste will change. Don’t forget the lemon zest! It brightens the dish. Fresh parsley adds color and freshness. Gathering your tools is also important. You will need a large pot, a skillet, and a colander. Having everything ready makes cooking easier. You can find the full recipe in the previous section. Happy cooking! First, boil a large pot of salted water. Add the spaghetti or linguine and cook it until it is al dente, following the package instructions. This usually takes about 8 to 10 minutes. When it's done, reserve a cup of the pasta water before draining it. This water helps with the sauce later. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Add four cloves of minced garlic and one small chopped chili. Sauté these for about 1 to 2 minutes, just until they smell good. Be careful not to let them brown, as that can change the flavor. Now, it's time to add the seafood. Toss in 200 grams each of shrimp, cleaned mussels, and sliced calamari. Cook these for about 3 to 4 minutes. The shrimp will turn pink, and the mussels will open. Discard any mussels that do not open. Then, stir in 1 cup of halved cherry tomatoes and 1/2 cup of seafood stock. Let this simmer for 5 to 7 minutes, so the tomatoes soften. Once the seafood is cooked, add the drained pasta to the skillet. Gently mix everything together, adding some reserved pasta water if the dish seems dry. Stir in 1 teaspoon of lemon zest and season with salt and pepper. Cook for one more minute to blend the flavors. Finally, plate your seafood pasta and garnish with chopped parsley and lemon wedges. Enjoy this easy and delicious dish from the Full Recipe! To make a creamy sauce, add some reserved pasta water. This water has starch that helps bind the sauce. It will give your dish a nice texture. Allow the sauce to reduce to concentrate the flavors. This step adds depth and makes each bite more flavorful. Each type of seafood cooks at a different time. Shrimp takes about 3-4 minutes. Mussels should open up quickly. If any mussels stay closed, toss them out. They are not safe to eat. This step ensures you serve fresh seafood. Adding herbs and spices can boost the taste. Fresh parsley adds brightness. Try using a bit of basil or oregano. If you want more depth, consider adding white wine. A splash can elevate the dish and add a rich flavor. {{image_2}} You can mix up the seafood in this dish. Try using scallops or crab. Their different textures add fun to the meal. You can also customize with what is fresh or in season. This keeps your dish exciting and tasty. If you need a gluten-free option, use gluten-free pasta. It cooks up nicely and tastes great. Whole wheat pasta is another option. It adds a nutty flavor and more fiber, making it a healthier choice. For a rich sauce, add heavy cream. This makes the dish creamy and smooth. You can also change the heat level. Use a milder or spicier chili to suit your taste. Just adjust the amount you add to get the heat you like. After enjoying your seafood pasta, store any leftovers in airtight containers. This keeps the dish fresh. It’s best to eat it within 2-3 days. This way, you can enjoy the flavors without losing quality. When you are ready to eat your leftovers, reheat them gently. Use a stovetop for the best results. Add a splash of extra stock to keep the seafood moist. Avoid using a microwave. This can make the seafood rubbery and less tasty. Enjoy your meal just like the first time! Yes, you can use frozen seafood. Just ensure to thaw it properly before cooking. Thawing helps keep the seafood tender and flavorful. Place the seafood in the fridge overnight or run it under cold water for a quick defrost. You can pair it with a fresh salad or garlic bread. A light salad adds a nice crunch and balances the meal. Garlic bread brings extra flavor and is perfect for soaking up any sauce. Yes, this recipe can be prepared in advance. However, it is best eaten fresh for optimal texture. If you want to meal prep, cook the seafood and sauce ahead of time. Store them separately from the pasta. When ready to eat, just combine and heat. For the full recipe, check out Ocean's Delight Seafood Pasta. This blog post guides you through making a delicious seafood pasta. We covered essential ingredients like shrimp, mussels, and calamari. You learned the best tools and steps to cook this dish perfectly. Helpful tips also show how to enhance flavor and store leftovers. Final thoughts: Enjoy the process and feel free to experiment. Cooking should be fun! Dive into new flavors and make it your own.

The Best Seafood Pasta Recipe

Dive into a delicious seafood experience with Ocean's Delight Seafood Pasta! This easy-to-follow recipe combines succulent shrimp, tender mussels, and flavorful calamari with fresh garlic and cherry tomatoes, creating a seafood lover's dream. Perfect for a weeknight dinner or special occasion, this dish is quick to prepare and bursting with flavor. Click through to explore the full recipe and bring the taste of the ocean to your table!
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Ingredients
  

300g spaghetti or linguine

200g shrimp, peeled and deveined

200g mussels, cleaned and debearded

200g calamari, sliced into rings

4 cloves garlic, minced

1 small red chili, deseeded and finely chopped

1 cup cherry tomatoes, halved

1/2 cup fish or seafood stock

2 tablespoons olive oil

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped chili, sauté for about 1-2 minutes until fragrant but not browned.

      Add Seafood: Toss in the shrimp, mussels, and calamari. Cook for 3-4 minutes until the shrimp turn pink and the mussels open up. Discard any mussels that don’t open.

        Incorporate Tomatoes and Stock: Add the halved cherry tomatoes and seafood stock to the skillet. Stir well and let it simmer for about 5-7 minutes until the tomatoes soften and the sauce slightly reduces.

          Combine Pasta: Add the cooked pasta to the skillet and gently toss everything together. If the mixture seems dry, add some reserved pasta water.

            Season and Finish: Stir in the lemon zest, chopped parsley, and season with salt and pepper to taste. Cook for an additional minute to allow the flavors to meld.

              Serve: Plate the pasta and seafood mixture in generous portions. Garnish with extra parsley and lemon wedges on the side for a refreshing touch.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings