Ingredients needed
Seafood: I used shrimp/prawns, calamari, squid heads and mussels. Scallops and clams are also good additions. I wouldn’t necessarily add fish as it can break up too much during tossing but you could always had seared chunks of fish right before serving. Frozen seafood is perfect suitable, just thaw completely and pat dry with paper towels before cooking. Butter. Fresh garlic. Lemon juice. White wine. Cream. Parsley. Salt and pepper. Chilli flakes (optional). Pasta. I like using long pasta for this recipe but any pasta of your choice will work.
How to make seafood pasta
Can you reheat seafood pasta?
The easiest way to reheat seafood pasta (and any pasta, really), is to place it in a pan set over medium-low heat with a splash of liquid. Water, stock or cream can be used. Slowly reheat then gently. I wouldn’t recommend freezing this pasta as the sauce might split once thawed. Leftovers can be kept covered in the fridge for up to 2 days.
Serving suggestions
Seafood recipes
