Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 250 g (½lb) shrimp / prawns (peeled and deveined)
  • 150 g (5oz) mussel meat ((approximately 500g with shells) )
  • 150 g (5oz) calamari tubes / squid heads
  • 2 tbsp butter
  • 4 garlic cloves (crushed)
  • ½ tsp chilli flakes
  • ½ cup white wine
  • 1-2 tsp lemon juice
  • 1 cup cream
  • salt and pepper (to taste )
  • ½ cup parsley (finely chopped)
  • 500 g (1lb) pasta (cooked + 1 cup cooking water reserved)

Instruction

  • In a large pan, add a splash of oil and allow to heat up.
  • Season the seafood with salt and pepper then cook in batches until golden brown.
  • The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
  • Remove the seafood from the pan and set aside.
  • In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
  • Bring to a simmer and allow to reduce by half.
  • Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
  • Add the seafood (and any of its resting juices) and parsley and stir to combine.
  • Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.