Hello my dear readers,
And if it’s Saturday it’s time for another delicious recipe.
Today I have for you a gorgeous Conchiglie Marinara Bianco or Shell Pasta with White Seafood Sauce.
I’ve used frozen seafood for this recipe because was easier for me to find it, but you may as well use the fresh one, if available.
And I have used conchiglie pasta because resemble the sea shells but you may use whatever pasta you like.
| Difficulty: | Easy |
| Cooking Time: | 30 minutes |
| Servings: | 2 |
Ingredients for 2:
- 10 shrimps
- 2 shelled scallops
- 4-5 shelled mussels
- 1 fillet of boneless white-fleshed fish cut into pieces
- 50 ml dry white wine
- 2-3 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of unsalted butter
- 150 ml cooking cream
- 200 g conchiglie pasta
- chopped fresh parsley
- salt & pepper
Directions:
Heat large frying pan over medium-high heat and add the oil, butter and garlic and heat until sizzling, but not browned.
Add scallops and cook for 2 minutes on each side then remove and keep aside.
Add the pieces of white fish fillet, a little bit of wine and cook for around 2-3 minutes on each side then remove and keep aside.
Add the mussels and shrimps, another bit of wine and cook for 2-3 minutes stirring often, then remove and keep aside.
Once all the seafood is cooked, add the remaining wine and cream to the pan, season with salt & pepper and boil vigorously until lightly thickened, about 2-3 minutes.
Return seafood to the sauce and heat through gently, adding also the chopped parsley then keep aside.
Your sauce is ready.
Now let’s cook the pasta.
Add pasta to a large saucepan of salted boiling water and boil following the package instructions, but make sure to keep it al dente.
Drain the pasta and add it to the sauce and serve it immediately.
That’s it! Enjoy it!
Shell Pasta with White Seafood Sauce
Super delicious seafood pasta in white sauce.
Ingredients
- 10 shrimps
- 2 shelled scallops
- 4-5 shelled mussels
- 1 fillet of boneless white-fleshed fish cut into pieces
- 50 ml dry white wine
- 2-3 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of unsalted butter
- 150 ml cooking cream
- 200 g conchiglie pasta
- chopped fresh parsley
- salt & pepper
Directions
- Heat large frying pan over medium-high heat and add the oil and butter and heat until sizzling, but not browned.
- Add scallops and cook for 2 minutes on each side then remove and keep aside.
- Add the pieces of white fish fillet, a little bit of wine and cook for around 2-3 minutes on each side then remove and keep aside.
- Add the mussels and shrimps, another bit of wine and cook for 2-3 minutes stirring often, then remove and keep aside.
- Once all the seafood is cooked, add the remaining wine and cream to the pan, season with salt & pepper and boil vigorously until lightly thickened, about 2-3 minutes.
- Return seafood to the sauce and heat through gently, adding also the chopped parsley then keep aside. Your sauce is ready.
- Now let’s cook the pasta. Add pasta to a large saucepan of salted boiling water and boil following the package instructions, but make sure to keep it al dente.
- Drain the pasta and add it to the sauce and serve it immediately.
Course: Pasta, Author: Ribana, Cooking Time: 30 minutes
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And if you’re looking for more easy but super delicious pasta ideas, you may also like…
Enjoy them!
And always remember to have fun in the kitchen.
All photo credit: Popsicle Society
This recipe is an inspiration from The Complete Mediterranean Cookbook – Tess Mallos.
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