26 Sep Seafood marinara pasta recipe – light, fresh and delicious
In my parents’ household, my Dad does pretty much all the cooking. This suits both of my parents fine. He enjoys cooking, but my mother doesn’t have the patience for it. Although whenever she does make something it is always tasty and elegant looking and her knife skills are something else! Last week on my first night visiting my parents, my Dad made an evolved version of his seafood marinara pasta. It was a taste sensation, so I thought I would share it with you here!
Seafood marinara pasta
Ingredients
- 500 g raw whole prawns
- 1 cup white wine for cooking
- 2 tbsp olive oil
- 3 cloves garlic minced
- 6 bulbs shallots peeled and diced
- 2 tsp Herbs de Provence
- 300 g white fish fillets (we used Blue Trevally)
- 1 punnet cherry tomatoes
- 1 tsp Chilli flakes
- 10 grinds black pepper
- 1 zest of one lemon and its juice
- 70 g pecorino cheese 70 % (grated)
- 30 g parmesan 30 % (grated)
- 6 cockles optional (if you can get them)
- 500 g pasta of your choice we used organic spaghetti
Instructions
- Remove prawn heads from raw prawns and saute in olive oil and half the wine until juice is released
- Heat olive oil in a skillet and saute shallots, garlic and herbs de provence for five minutes or until translucent and softened
- Add white wine, and prawn head juice and cover, simmering for 5 minutes
- Add prawn bodies and simmer for a few minutes then add fish pieces, cherry tomatoes, chilli and black pepper. Continue to simmer, uncovered until fish and prawns are cooked through
- Stir through lemon zest, then take one serving of the seafood marinara and heat with a mix of the grated cheeses, until melted.
- Serve mixed through pasta of your choice with a squeeze of lemon on top.
It felt like a bit of a production if I am honest, but it did serve six people. And it was so incredibly tasty!
It seems that most seafood marinara pasta recipes include canned tomatoes or pasta sauce. I think the use of fresh tomatoes really adds to the light and delicious flavour of this recipe.
The seafood was locally caught in the Eden, NSW region. The local food is one of the most romantic aspects of visiting this region.
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