Quick Seafood Pasta
While seafood pasta might seem like something reserved for a special 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
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.
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Substitutions
Serving Suggestions
Serve your seafood pasta with a slice of crusty bread to soak up the broth, or serve it with a side salad.
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 serve it with a side salad.
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
- 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
- Stir in the chopped parsley, season with salt and pepper to taste, and garnish with extra parsley before serving.
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Dinner
30 minutes or less
Pre-game Pastas
Easy Entertaining
Dinner parties
Date night
Easter
Christmas
Seafood
Pasta
Mediterranean