Seafood in Garlic and Herb Sauce with Pasta

Seafood Pasta


Scallops, shrimp, red peppers, garlic and select herbs are sautéed in a tasty olive oil sauce and served with prepared pasta.

Seafood in Garlic and Herb Sauce with Pasta

Ingredients                                  Makes: 4 servings
1/4 cup extra-virgin olive oil
2 Tbsp coconut oil ~or~ avocado oil
25-30 shrimp, peeled and de-veined
2 cups scallops
1/5 tsp sea salt
black pepper to taste
4 garlic cloves, minced
1 red bell pepper, diced
1/4 cup fresh parsley, de-stemmed and chopped
1/4 tsp red pepper flakes
1/2 tsp dried basil
1 Tbsp lemon juice
4 servings of whole grain angel hair pasta ~or~ vegetable / rice spaghetti pasta
1/4 cup parmesan cheese (optional)

Prepare Pasta. In a large sauce pot boil the pasta according to package instructions, or when al dente. Immediately drain pasta using a large sieve or colander in a sink and then run cool purified water over the pasta to stop the cooking process. The pasta will be reheated in a bit with the vegetable mixture, so we want to avoid over-cooking it, otherwise it will become mushy.

Thaw seafood. Transfer frozen shrimp to a large bowl and fill with purified water; set aside to thaw. Transfer scallops to a bowl and also fill with water.

Prepare vegetables and herbs. Dice a red bell pepper and mince the garlic then set aside in a bowl. De-stem the parsley and chop, then set aside in its own bowl.

Drain seafood and de-shell shrimp. When the scallops have thawed, drain out the water and set aside to air-dry. When the shrimp are thawed, remove the shells and any veins. Rinse the shrimp and then set aside with the scallops.

Sauté the vegetables. In a large skillet over medium-low heat (4 on electric stove) add a couple of tablespoons of olive oil. Add the diced peppers, only half of the minced garlic, the red pepper flakes, and the dried basil and cook for about 2 minutes or until fragrant, stirring occasionally. Remove vegetables from heat and set aside.

Cook the seafood. In a different skillet over medium heat, (5 on electric stove) add a couple of tablespoons of coconut oil or avocado oil, the remaining minced garlic, and then pour in the seafood. Sprinkle the seafood lightly with sea salt. Cook the scallops and shrimp for 2 minutes on one side, the shrimp will turn pink on the cooked side. Flip the shrimp over and cook them on the other side for one minute. Stir the seafood mixture and cook for 1 minute longer or until shrimps appear cooked. Immediately move the pan from the heat source to a cool element, stir in the lemon juice and then cover with a lid. The seafood will continue to cook lightly in the covered pan, this is fine. It is important to avoid over-cooking shrimp on a heated source though as it will make the seafood tough and chewy.

Sauté pasta. Move the skillet with the lightly sautéed vegetables back to a warm burner over medium-low heat and add a couple more tablespoons of olive oil. Add the cooled pasta to the skillet and mix it into the olive oil red pepper mixture until evenly coated. Cook the pasta for a couple of minutes then flip and cook for a one or two more minutes, or until warmed through. Stir the chopped parsley into the cooked pasta.

Taste test pasta. Give the pasta a taste test to ensure good cooking time and flavour. Add any final seasonings like sea salt or black pepper. Serve the pasta with the seafood mixture atop. Sprinkle with parmesan cheese if desired. Enjoy.

Recipe shared by: J. Marshall

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