Seafood Angel Hair Pasta
Ingredients
- 200g long angel hair pasta or spaghetti
- 300g prawns, peeled and deveined
- 200g calamari rings
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 brown onion, diced
- 1/2 cup white wine
- 1 tbsp fresh chilli (optional)
- 3 tbsp fresh parsley, finely chopped
- Salt and black pepper, to taste
To Serve:
- Lemon wedges
- Extra fresh parsley
Reasons why you’ll love this recipe
Quick and Easy: This dish is ready in under 30 minutes, making it an ideal option for impromptu dinner guests.
Fresh and Flavourful: The combination of prawns, calamari, garlic, and white wine creates a light yet delicious sauce that highlights the natural taste of the seafood.
Restaurant-Quality at Home: With minimal ingredients, you can create a restaurant-quality meal at home without much fuss or cost.
Tips for the best Prawn & Calamari Pasta
Pat the Seafood Dry: Make sure to pat the prawns and calamari dry with paper towels before cooking. This helps them sear nicely, adding a deeper flavour and better texture to the dish.
Don’t Overcook the Seafood: Prawns and calamari cook quickly and can turn rubbery if overcooked. Keep a close eye and remove them from the pan as soon as they turn opaque and lightly golden.
Directions
- Bring a pot of salted water to a boil and cook the pasta according to the packet directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat 3 tbsp of olive oil over medium-high heat. Add the prawns and calamari in a single layer. Season lightly with salt and pepper. Cook for 1-2 minutes per side until the prawns are pink and the calamari is tender. Remove the seafood from the skillet and set aside.
- Add the remaining olive oil to the skillet. Sauté the garlic and onion for about 1 minute until softened, then pour in the white wine and add chilli if using. Let it simmer for 2-3 minutes, reducing slightly.
- Add the cooked pasta and reserved pasta water to the skillet, tossing for about a minute until the water thickens into a glossy sauce that coats the pasta. Return the prawns and calamari to the skillet and gently mix everything together until well combined. Season to taste with salt and pepper.
- Divide the pasta among plates, garnish with fresh parsley, and serve with a lemon wedge on the side. Enjoy!
Ingredients
- 200g long angel hair pasta or spaghetti
- 300g prawns, peeled and deveined
- 200g calamari rings
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 brown onion, diced
- 1/2 cup white wine
- 1 tbsp fresh chilli (optional)
- 3 tbsp fresh parsley, finely chopped
- Salt and black pepper, to taste
To Serve:
- Lemon wedges
- Extra fresh parsley
Reasons why you’ll love this recipe
Quick and Easy: This dish is ready in under 30 minutes, making it an ideal option for impromptu dinner guests.
Fresh and Flavourful: The combination of prawns, calamari, garlic, and white wine creates a light yet delicious sauce that highlights the natural taste of the seafood.
Restaurant-Quality at Home: With minimal ingredients, you can create a restaurant-quality meal at home without much fuss or cost.
Tips for the best Prawn & Calamari Pasta
Pat the Seafood Dry: Make sure to pat the prawns and calamari dry with paper towels before cooking. This helps them sear nicely, adding a deeper flavour and better texture to the dish.
Don’t Overcook the Seafood: Prawns and calamari cook quickly and can turn rubbery if overcooked. Keep a close eye and remove them from the pan as soon as they turn opaque and lightly golden.
Directions
- Bring a pot of salted water to a boil and cook the pasta according to the packet directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat 3 tbsp of olive oil over medium-high heat. Add the prawns and calamari in a single layer. Season lightly with salt and pepper. Cook for 1-2 minutes per side until the prawns are pink and the calamari is tender. Remove the seafood from the skillet and set aside.
- Add the remaining olive oil to the skillet. Sauté the garlic and onion for about 1 minute until softened, then pour in the white wine and add chilli if using. Let it simmer for 2-3 minutes, reducing slightly.
- Add the cooked pasta and reserved pasta water to the skillet, tossing for about a minute until the water thickens into a glossy sauce that coats the pasta. Return the prawns and calamari to the skillet and gently mix everything together until well combined. Season to taste with salt and pepper.
- Divide the pasta among plates, garnish with fresh parsley, and serve with a lemon wedge on the side. Enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
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