Cooking seafood can seem daunting at times, especially when a recipe calls for a mixture of sea critters. In practice, however, seafood dishes are easy to prepare and typically requires a short cooking time.
- 2 pounds mixed seafood
- 1 pound of long pasta like spaghetti or linguine
- 1/3 cup of olive oil
- 2 tablespoons minced garlic
- 1/2 cup chopped parsley
- salt to taste
- crushed red pepper
- Cook the noodles according to package directions and set aside. Reserve a cup of the pasta water for the sauce.
- In a pan over medium/low heat, add the oil, garlic, crushed red pepper, and salt. Let the mixture combine for about a minute.
- Add in the mixed seafood, making sure there’s plenty of room in the pan so there’s no overlapping. Cook for about 3-4 minutes, or until the shrimp is pink on both sides.
- Combine the noodles with the sauce. Add more olive oil or water (i.e. the pasta water reserved above) if necessary to make a creamier sauce. This step can be done off the stove. The pan should still be warm; it’s best to control the heat element as much as possible to avoid overcooking the seafood.
- Toss with parsley and serve.
One of the harder parts about making a mixed seafood dish is that each type of seafood cooks at a different rate. It may be easier to cook each type separately if you’re not familiar with the indicators of readiness or not game to pick out the done pieces.
Some indicators of readiness are: shrimp turning from sickly grey when raw to a vibrant pink when ready; shellfish will open up; scallops will turn slightly opaque and feel more firm. In the recipe above, shrimp is used as the guide as this would take the longest to cook (and the assumption is that shrimp is included in the seafood mix).