Ingredients for Creamy Tomato Seafood Tagliatelle
- 1 portion tagliatelle (uncooked)
- 8-10 baby squid rings (frozen)
- 5-6 shrimps (heads and tails removed, deshelled and deveined)
- 1 clove garlic (minced)
- 1/2 cup heavy cream
- 1-2 tbsp tomato purée
- 1-1 1/2 tbsp butter (unsalted)
- 1/4 tbsp apple cider vinegar
- 1/4 tsp oregano (dried)
- splash cooking oil
- sweet paprika to taste
- garlic powder to taste
- salt to taste
- parsley leaves (chopped, for garnish)
Cooking Instructions for making Creamy Tomato Seafood Tagliatelle
Season the shrimp and squid with salt to taste, paprika to taste and garlic powder. Allow to marinate for 10-30 minutes in the fridge before cooking.
While waiting for seafood to be well marinated, cook pasta as per packaging instructions. Drain, then set aside.
Heat oil in a pan, then add seafood and cook on all sides for 3-5 minutes. Once cooked, remove from pan and set aside.
In the same pan, add garlic and cook until fragrant. Then, add tomato purée, stir and cook for one minute.
Pour cream into the pan and stir until the sauce is well combined.
Season sauce with salt and paprika to taste. Then add oregano and apple cider vinegar and stir. Bring to a boil and then simmer for 5-7 minutes or until the sauce thickens.
Add cooked pasta into the pan and stir until the pasta and sauce are well combined.
Add cooked seafood and butter, then stir.
Remove from heat. Garnish with parsley, then serve immediately.
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