Seafood pasta recipes
Our top 3 of 15 Seafood pasta recipes
- Tomato Concasse and Prawn Spaghetti
- Seafood Pasta
- Philadelphia Prawn Pasta
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- 3 large ripe tomatoes
- 200g spaghetti
- 1 clove of garlic crushed
- 1 glass dry white wine
- 30g unsalted butter
- 180g cooked prawns
- salt and pepper
- handful basil leaves
- olive oil
- Get a pan of salted boiling water on the go, this will be for blanching the tomatoes and cooking the spaghetti. To peel the tomatoes: carefully cut out the stalks with the tip of a small knife and score a cross in the bottom. Get a large bowl of very cold water ready, drop the tomatoes in the boiling water for 15 seconds, then remove and place straight into the cold water. Once the water has come back to the boil, add a glug of olive oil, put in the spaghetti and cook according to the packet instructions.
- Peel the tomatoes and discard the skin. Quarter, de-seed (reserving the pulp and seeds) and cut the flesh into small dice. Set aside the dice (this is called tomato concasse). Take the pulp and seeds, blitz in a blender and pass through a fine sieve into a saucepan.
- Over a medium heat, add garlic and white wine to the pan. Bring to the boil and simmer for 5 minutes. Whisk in butter cut into small dice piece by piece, being sure to emulsify properly. Add the tomato concasse, prawns and the basil leaves finely chopped. Add the spaghetti and mix everything together, making sure the pasta is nicely coated with the sauce. Taste and season with salt and freshly cracked black pepper. Serve and eat immediately!
Better to serve it in earthenware dishes.
- 1 Medium onion diced
- 2 Medium green peppers, diced
- 2 Tomatoes, diced
- 2 Cloves garlic, minced
- Olive oil for frying
- 75ml (2 ½ fl oz) White wine
- 1 litre (1¾ pints) Water
- ¼ TSP Saffron threads, infused in just a littled boiled water
- 250g (9 oz) Clams, scrubbed and washed and any that will not close discarded
- 150g (5½ oz) cuttlefish, cleaned, preapred and cut into small strips
- 150g (5½ oz) King prawns peeled
- 100g (3½ oz) Hake, filleted and cut into small pieces
- Salt and pepper to taste
- 200g (7oz) Short lengths of spaghetti or a pasta shape such as tubetti lunghi
- 1) In a heavy-bottomed saute pan, fry the onion, peppers, tomatoes and garlic in olive oil until soft.
- 2) Add the white wine and cook for about 10 minutes to reduce the liquid.
- 3) Add the water and saffron liquid and cook on a high heat for 15 minutes.
- 4) Add the clams, cuttlefish, prawns, hake, seasoning and pasta and continue to cook over a low heat for about 10 minutes, until the fish and pasta are tender and the liquid has been absorbed. Discard any clams that have not opened. Serve in individual dished.
- Enjoy you meal!
- 3 tblspoons garlic and herb philidelphia soft cheese
- ¼ pack spaghetti
- 3 cloves sliced garlic
- 500g cooked and peeled prawns
- ¼ cup dbl cream
- 3 teaspoons dried basil
- 2 table spoons chilli powder
- cook spaghetti/ pasta in saucepan with a good amount of salt leave to simmer on medium heat for about 10 mins
- Wash prawns in sieve and season with salt, pepper and chilli powder and shake well so all are covered with seasoning
- Heat butter in a pan add your prawns along with garlic and fry for about 5 mins discarding any water coming out from the prawns, add your cream and Philadelphia cheese and mix well this should leave a thick, creamy sauce coating the prawns,add your basil and leave to simmer with lid on for another 5-10 minutes
- get your spaghetti, drain water and pour on some olive oil and mix into prawns