Seafood Pasta With Garlic Butter Sauce (Frutti di Mare)

Ingredients:

For the Seafood:

1 pound mixed seafood (e.g., shrimp, scallops, mussels, and/or fish fillets)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon all-purpose seasoning

2 tablespoons olive oil

For the Sauce and Vegetables:

1 large yellow onion, chopped

3 cloves garlic, minced

2 cups broccoli florets, blanched

1 tablespoon butter

1 cup seafood stock (e.g., Bar Harbor brand)

1/2 cup white wine

1/2 teaspoon flour (optional, for thickening)

Salt and pepper, to taste

1 cup grape tomatoes, halved

8 ounces linguine, cooked al dente

2 tablespoons fresh thyme leaves or chopped parsley (for garnish)

Instructions:

Prepare the Seafood:

Season the seafood with salt, pepper, garlic powder, onion powder, paprika, and all-purpose seasoning.

Heat olive oil in a large skillet over medium-high heat.

Add the seasoned seafood to the skillet and cook until just done, about 2-3 minutes per side depending on the type of seafood. Avoid overcooking.

Remove the seafood from the skillet and transfer to a bowl. Set aside.

Cook the Vegetables:

In the same skillet, add a tablespoon of butter.

Sauté the chopped yellow onions and minced garlic until the onions are translucent and fragrant, about 2-3 minutes.

Add the blanched broccoli and cook for an additional 2 minutes until slightly tender.

Make the Sauce:

Return the cooked seafood to the skillet with the vegetables.

Pour in the seafood stock and white wine. Stir to combine.

If you prefer a thicker sauce, mix the flour with a small amount of water to create a slurry, and add it to the skillet. Stir until the sauce thickens slightly.

Season the sauce with additional salt and pepper to taste. Let the sauce simmer and reduce slightly.

Combine Pasta and Sauce:

Add the cooked linguine and halved grape tomatoes to the skillet. Gently toss everything together to coat the pasta in the sauce and heat through.

Sprinkle fresh thyme leaves or chopped parsley over the top for garnish.

Finish and Serve:

Cover the skillet and let everything heat together for a few minutes to meld the flavors.

Serve the seafood pasta hot, directly from the skillet or plated on individual dishes.

Notes:

Seafood Selection:

Use a mix of seafood like shrimp, scallops, mussels, and fish fillets for a diverse flavor profile. Ensure that all seafood is fresh or properly thawed if frozen.

Seasoning the Seafood:

Ensure the seafood is evenly coated with the seasoning mixture to enhance flavor. Adjust the amount of salt and pepper to taste, especially if using seafood with a strong natural flavor.

Cooking Seafood:

Cook seafood just until done. Overcooking can result in a tough, rubbery texture. Seafood should be opaque and firm but still tender.

Sautéing Vegetables:

Blanch the broccoli before adding it to the pan to ensure it’s tender and bright green. This also reduces cooking time and preserves color.

Butter and Aromatics:

The combination of butter, garlic, and onions creates a rich base for the sauce. Cook until the onions are translucent to avoid any raw onion flavor.

Making the Sauce:

Seafood stock and white wine add depth of flavor. If you prefer a thicker sauce, the flour slurry can be used, but be sure to cook it thoroughly to avoid a raw flour taste.

Adjusting the Sauce:

Taste the sauce before serving and adjust seasoning as needed. If the sauce is too tangy, balance it with a touch more butter or a pinch of sugar.

Combining Pasta:

Toss the cooked linguine and grape tomatoes gently in the sauce to coat evenly. The pasta should be al dente to maintain a good texture.

Garnishing:

Fresh thyme or parsley adds a burst of freshness and color. Add it just before serving to keep the herbs vibrant.

Serving:

Serve the pasta immediately after combining to ensure the dish is hot and flavorful. Garnish with additional herbs if desired and serve with a side of crusty bread to soak up the delicious sauce.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood. Just make sure to thaw it thoroughly and pat it dry before seasoning and cooking to avoid excess moisture.

What types of seafood work best in this dish?

A mix of shrimp, scallops, mussels, and fish fillets works well.

You can also use other seafood like clams or squid based on your preference.

Can I substitute the white wine in the sauce?

Yes, you can substitute white wine with chicken broth or additional seafood stock.

For a non-alcoholic option, use a splash of white grape juice or lemon juice.

How can I make this dish gluten-free?

To make it gluten-free, omit the flour or use a gluten-free flour alternative for thickening the sauce.

Ensure that the seafood stock and seasoning blends are gluten-free as well.

Can I prepare this dish ahead of time?

The seafood pasta is best served fresh, but you can prepare the components ahead of time.

Cook the seafood and vegetables, and store them separately in the refrigerator.

Combine and reheat with the pasta and sauce when ready to serve.

What if I don’t have seafood stock?

If you don’t have seafood stock, you can use chicken broth or vegetable broth as an alternative.

The flavor might be slightly different, but it will still work well in the sauce.

How do I know when the seafood is properly cooked?

Seafood should be opaque and firm to the touch when fully cooked.

Shrimp should turn pink, scallops should be slightly firm, and fish should flake easily with a fork.

Can I use a different type of pasta?

Yes, you can substitute linguine with other pasta types such as fettuccine, spaghetti, or penne.

Just adjust the cooking time based on the pasta you choose.

How can I adjust the spiciness of the dish?

The recipe is not very spicy, but you can adjust the heat by adding a pinch of red pepper flakes or a dash of hot sauce if you prefer a spicier flavor.

Can I make this recipe without wine?

Yes, you can make the recipe without wine.

Simply replace the wine with additional seafood stock or a splash of lemon juice for acidity.