fakeaway.ng
for the home cook
SPICY SEAFOOD PESTO PASTA
Ok, this is the actual ONE.
Seafood, Pasta, Pepper
Somebody tell me what else is necessary in life ?!!
​
I’ll be honest, I was sous chef on this one.
I was on vacay in the UK and my girl threw me a welcome dinner – shout out to Sade !
(Click here for details on the ultimate fake away girls night in incorporating this dish).
This dish was the staple of our night and I drove myself into a food coma with a 2nd and 3rd helping.
​
This was just glorious, my mouth is watering all over again.
We love a good glass of wine so of course we had to incorporate some Chardonnay into this recipe.
​
The Pesto is optional but I think it gives the sauce the thickness in consistency and adds a tanginess to the dish.
​
It was just too good but I forgot to pack my take away !
Ahhh...I’m still not over it.
This dish speaks for itself...thank me later !
Yield: 4 servings
Prep time: <10 mins
Cook time: <20 mins
Total time: <30 mins
​
Ingredients:
​
Linguine/Spaghetti, 1 pack
250g Mixed Seafood (prawns, mussles, scallops, calamari)
1 can of Chopped Tomatoes
Red Pesto, 2 tbsp (optional)
Tomato Paste, 1 tsp
Dry White Wine, 1/2 cup (optional)
Cooking Creme, 1/4 cup
3 scotch bonnets (ata rodo)
1 Red Onion
2 Garlic Cloves
Parsley (fresh or dried), 1 tbsp
Basil (fresh or dried), 1/2 tbsp
Olive Oil, 2 tbsp
Salt (to taste)
Black Pepper (to taste)
​
Grocery Shopping:
​
Red Pesto : Delis Grocery Store, VI
Prep:
​
Chop onion.
Finely chop garlic
Chop parsley.
Chop basil.
Chop scotch bonnets (with or without seeds).
Cook pasta according to its packet instructions, drain and set aside.
​
Instructions:
​
1) In a large skillet, heat 2 tbsp of olive oil then add onions and garlic and fry together on low heat for about 2 minutes or until transparent.
​
2) Stir in chopped tomatoes, chopped bonnets and tomato paste and simmer on low heat for 8 minutes, stirring occasionally.
​
​3) Stir in 2 tablespoons of red pesto (optional) and cooking creme then add ½ a cup of water, stir and continue to simmer for a further 3 minutes before seasoning with salt and black pepper (to your taste).
​
4) Stir in the mixed seafood, parsley and basil then add wine (optional), cover the skillet and allow the seafood sauce to simmer for 5 minutes (if seafood is fresh) or 10 minutes (if frozen).
5) Remove the lid from the skillet, stir the sauce (if it has dried out a little, add ½ a cup of water or until desired consistency is achieved) then fold in cooked pasta and stir until well incorporated.
done) Simmer pasta on low heat for 3 minutes then removed from heat.
Your Seafood Pasta is ready !
Serve whilst hot and top with grated Parmesan if desired and this pairs perfectly with a glass (or 2) of red wine :)
​
ENJOY !