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- 300g spaghetti or linguine - 200g mixed seafood (shrimp, scallops, mussels) - 4 cloves garlic, minced - 1 small onion, finely chopped - 3 tablespoons olive oil - 1 teaspoon red pepper flakes (optional) - 1 cup cherry tomatoes, halved - 1/2 cup fish or seafood stock - 2 tablespoons fresh parsley, chopped - Zest and juice of 1 lemon - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) Gather these ingredients before you start. Fresh seafood makes a big difference. The garlic and onion give the dish its base flavor. Olive oil adds richness. Red pepper flakes can give a nice kick. You can skip them if you prefer mild flavors. Cherry tomatoes add sweetness and a pop of color. The seafood stock enhances the dish’s taste. Once you have everything ready, you can move on to cooking. For the full recipe, check out the detailed steps. It’s simple, quick, and packed with flavor. 1. Start by bringing a large pot of salted water to a boil. This step is key for flavor. 2. Add 300g of spaghetti or linguine to the boiling water. Cook it according to package instructions. You want it to be al dente, which means it should still have a little bite. 3. Once cooked, reserve 1 cup of pasta water. This water is useful for the sauce later. Drain the rest of the water. 1. In a large skillet over medium heat, pour in 3 tablespoons of olive oil. Let it heat up. 2. Add 1 small onion, finely chopped. Sauté it until softened, about 3-4 minutes. 3. Now, stir in 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Cook for another 1-2 minutes. Be careful not to burn the garlic, or it will taste bitter. 4. Next, add 200g of mixed seafood. This can include shrimp, scallops, and mussels. Cook for 3-4 minutes. Stir occasionally until the seafood turns opaque and is fully cooked. 1. Add 1 cup of halved cherry tomatoes and 1/2 cup of seafood stock to the skillet. Bring the mix to a simmer. Let it cook for 2-3 minutes, allowing the flavors to blend. 2. Toss in the cooked pasta. Mix everything well. If the sauce is too thick, add some reserved pasta water until it reaches your desired consistency. 3. Finally, stir in the zest and juice of 1 lemon, along with 2 tablespoons of chopped fresh parsley. Season with salt and pepper to taste. Using these steps, you can create a Seafood Pasta in Garlic Sauce that is both savory and easy to make. For the full recipe, check out the details provided earlier. To make your seafood pasta sing, start with fresh seafood. Look for shrimp that smell like the ocean, firm scallops, and shiny mussels. Fresh seafood makes a big difference in taste. Don't forget about pasta water. It’s not just salty; it’s packed with starch. This adds creaminess to your sauce. Reserve a cup before you drain the pasta. You can use it to adjust the sauce later. Serving is just as important as cooking. Use warm bowls to keep the dish nice and hot. This makes a big impact. Arrange the seafood nicely on top of the pasta for a beautiful look. Garnish with fresh parsley and a lemon wedge. The green adds color, and the lemon gives a fresh scent. This small touch makes your dish pop! One mistake to avoid is overcooking seafood. It can become rubbery and tough. Cook it just until it turns opaque. This keeps it tender and flavorful. Another mistake is burning garlic. Garlic can go from sweet to bitter quickly. Cook it on medium heat and watch closely. If it starts to brown, take it off the heat fast. For the full recipe, refer to the earlier section. {{image_2}} You can use many types of pasta for seafood pasta. Spaghetti and linguine are classic choices. But don't stop there! Fettuccine or penne also work well. Each pasta type brings its own texture and flavor. If you need a gluten-free option, try brown rice pasta or chickpea pasta. These alternatives taste great and keep the dish light. Feel free to mix up your seafood too. Crab or lobster adds a rich taste that many love. You can also combine shrimp with scallops and mussels for a seafood feast. This mix gives you layers of flavor and texture. If you’re adventurous, add clams or squid for extra variety. The key is to cook your seafood just right, so it remains tender and juicy. If you want to go vegan, it's easy to swap seafood for veggies. Try using zucchini, bell peppers, or mushrooms. These add delightful flavors and textures. For the sauce, you can use a mix of vegetable broth and olive oil. This keeps the dish rich and tasty. To give it a seafood-like flavor, add a touch of seaweed or nutritional yeast. You’ll still enjoy a delicious meal! For the full recipe, check out the Seafood Pasta Delight. Seafood pasta can last up to three days in the fridge. It's best to store it in an airtight container. I recommend using glass containers as they help keep flavors fresh. Make sure to let the pasta cool before sealing it. This helps prevent condensation, which can make the pasta soggy. To reheat seafood pasta without losing texture, use a skillet on low heat. Add a splash of water or broth to keep it moist. Stir gently until heated through, which usually takes about five minutes. You can also use a microwave. Heat in short bursts of 30 seconds, stirring in between. Yes, you can freeze seafood pasta! However, it’s best to freeze it without the sauce. For best results, store it in freezer-safe bags. Remove as much air as possible before sealing. When ready to eat, thaw it overnight in the fridge. Reheat in a skillet or microwave until hot. Yes, you can use frozen seafood. It offers convenience and saves time. Frozen seafood is often frozen soon after it is caught, keeping it fresh. However, it may lose some texture after thawing. Fresh seafood usually tastes better. If using frozen seafood, remember to thaw it in the fridge overnight. Drain any excess water before cooking. Pair seafood pasta with a simple green salad. A side of garlic bread also works well. You could add roasted vegetables for extra flavor. These sides complement the dish without overpowering it. A glass of white wine can enhance your meal, too. To control the oil, use less olive oil when cooking. Start with one tablespoon and add more if needed. You can also add more seafood stock or pasta water to thin the sauce. Balance the flavors with lemon juice and zest. This adds brightness without excess oil. Yes, seafood pasta is great for meal prep. Cook and store it in airtight containers. It lasts about three days in the fridge. Reheat gently to avoid overcooking the seafood. You can also prepare the sauce ahead of time. Just cook the pasta fresh when you are ready to eat. This seafood pasta dish is simple and tasty. We covered all the key ingredients and steps. You learned how to cook it perfectly and avoid common mistakes. The tips on enhancing flavor and presentation will impress anyone. We also explored storage and reheating options to keep leftovers fresh. Try making variations like gluten-free pasta or vegan options. With these tips, you can enjoy this dish many ways. Cooking seafood pasta can be fun and rewarding. You’ll impress your family and friends with delicious results. Enjoy your culinary journey!

Seafood Pasta in Garlic Sauce

Indulge in a Seafood Pasta Delight that's quick and easy to make! This flavorful dish combines spaghetti with a medley of fresh seafood and zesty tomatoes, all topped with fragrant garlic and a hint of lemon. Perfect for a weeknight dinner or a special gathering, this recipe is sure to impress. Click through to discover step-by-step instructions and presentation tips that will elevate your dining experience!
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Ingredients
  

300g spaghetti or linguine

200g mixed seafood (shrimp, scallops, mussels)

4 cloves garlic, minced

1 small onion, finely chopped

3 tablespoons olive oil

1 teaspoon red pepper flakes (optional)

1 cup cherry tomatoes, halved

1/2 cup fish or seafood stock

2 tablespoons fresh parsley, chopped

Zest and juice of 1 lemon

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

    In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until softened, about 3-4 minutes.

      Stir in the minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

        Add the mixed seafood to the skillet and cook for 3-4 minutes, stirring occasionally, until the seafood is cooked through and opaque.

          Add the cherry tomatoes and seafood stock to the skillet. Bring the mixture to a simmer and allow it to cook for another 2-3 minutes.

            Incorporate the cooked pasta into the skillet, tossing to combine everything. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

              Stir in the lemon zest, lemon juice, and fresh parsley, seasoning with salt and pepper to taste.

                Serve immediately, topped with grated Parmesan cheese if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the seafood pasta in warm bowls, garnished with extra parsley and a lemon wedge on the side for a pop of color and a fresh aroma.