Quick Seafood Pasta
While seafood pasta might seem like something reserved for a fancy dinner out, it's surprisingly easy to make at home. This recipe brings together prawns, calamari, and pippies in a fragrant garlic and white wine sauce. In just 20 minutes, you can enjoy a restaurant-quality meal at home.
Serves
5
Prep time
10 minutes
Cooking time
20 minutes
Ingredients
- 4 tbsp olive oil
- 1/2 red onion, finely chopped
- 3 cloves garlic, thinely sliced (not minced)
- 1/2 red chilli, finely chopped (adjust to taste)
- 200g cherry tomatoes, halved
- 1 cup dry white wine
- 300g prawns, peeled and deveined
- 200g calamari, sliced
- 200g pippies (or mussels)
- 500g pasta (spaghetti or linguine works well)
- Fresh parsley, chopped (for the sauce and garnish)
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside. Reserve about 1/2 cup of pasta water.
- While the pasta is cooking, heat a generous splash of olive oil in a large pan over medium heat.
- Add the onion, garlic, and chilli to the pan. Sauté for 2-3 minutes until softened and fragrant.
- Stir in the cherry tomatoes and cook for 2 minutes. Pour in the white wine and let it simmer for another 3-4 minutes, reducing slightly.
- Add the prawns, calamari, and pippies to the pan. Cook for 3-4 minutes, or until the prawns are pink and the seafood is cooked through.
- Add the cooked pasta to the pan, tossing to coat in the sauce.
- Add the reserved pasta water to bring everything together.
- Stir in the chopped parsley, season with salt and pepper to taste, and garnish with extra parsley before serving.
Ingredients
- 4 tbsp olive oil
- 1/2 red onion, finely chopped
- 3 cloves garlic, thinely sliced (not minced)
- 1/2 red chilli, finely chopped (adjust to taste)
- 200g cherry tomatoes, halved
- 1 cup dry white wine
- 300g prawns, peeled and deveined
- 200g calamari, sliced
- 200g pippies (or mussels)
- 500g pasta (spaghetti or linguine works well)
- Fresh parsley, chopped (for the sauce and garnish)
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside. Reserve about 1/2 cup of pasta water.
- While the pasta is cooking, heat a generous splash of olive oil in a large pan over medium heat.
- Add the onion, garlic, and chilli to the pan. Sauté for 2-3 minutes until softened and fragrant.
- Stir in the cherry tomatoes and cook for 2 minutes. Pour in the white wine and let it simmer for another 3-4 minutes, reducing slightly.
- Add the prawns, calamari, and pippies to the pan. Cook for 3-4 minutes, or until the prawns are pink and the seafood is cooked through.
- Add the cooked pasta to the pan, tossing to coat in the sauce.
- Add the reserved pasta water to bring everything together.
- Stir in the chopped parsley, season with salt and pepper to taste, and garnish with extra parsley before serving.
Helpful Tips
Storage
This dish is best enjoyed fresh, but if you have leftovers, reheat gently with a splash of water or broth to keep the sauce smooth.
Substitutions
Serving Suggestions
Serve your seafood pasta with a slice of crusty bread to soak up the broth, or pair it with a light side salad.
Watch How to Make It
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