Angelakis Weekly Seafood Specials
seafood-recipies

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Spaghetti with Pinot Grigio and Seafood

seafoodpasta

Ingredients: (Serves 4 - 6)

  • 1/2 kg spaghetti
  • 1/4 cup olive oil
  • 3 shallots, chopped
  • 3 garlic cloves, minced
  • 1 cup cherry tomatos, halved
  • 2 cups pinot grigio (dry white wine)
  • 1/2 kg large prawns, peeled and deveined
  • 400 grams salmon (without the skin)
  • 1 cup fresh basil, roughly chopped
  • salt and pepper

Method:

Step 1: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Stirring occasionally, 8 -10 minutes. Drain

Step 2: Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Add the shallots and garlic and cook until tender, but not brown.

Step 3: Add the tomatos and cook for another minute. Add the wine, prawns and salmon and bring the liquid to a boil. 

Step 4: Reduce the heat, cover the pan, simmer until the prawns are pink and the salmon is just cooked, about 7 minutes. 

Step 5: Turn off the heat and stir in the fresh basil.

Step 6: Add the spaghetti to the skillet with the seafood mixture. Add the salt and pepper, stir to combine.

Serve immediately, top with parmesan and enjoy.

 

Photo and recipe credit to Nina at Vegetarian with Benefits.