Seafood Pasta in Lemon-sour cream-and white wine Sauce

Seafood Pasta with fresh Basil leaves

Seafood Pasta with fresh Basil leaves

This is one of those ‘all-time-winner’ recipes. I tried to treat my husband with a new dish a while back and ever since then this recipe always pop up as a request from him. So I can safely recommend it to you. The greatest part is that it is extremely easy to make as well!

It is one of Jamie Oliver’s recipes, but I manipulated it here and there to accommodate the ingredients I had available, so you can say the core of the recipe is still the same, but I did change some parts, for the original recipe, click here.

This recipe is perfect for a summer day as it is light and goes well with a dry white wine. You can also serve it with fresh leaves such as basil, parsley or probably even rocket. The lemon also gives it a summary fresh taste. It is winter in South Africa and we are even enjoying it in the cold as it is served warm obviously, so it will do in all seasons.

Ingredients  – serves 4

250g tagliatelle (I love the Woolworths brand, it has a soft light texture to it) (the fresher you can get obviously the better)

250g peeled shrimps or mixed seafood (you can add more if you prefer more ‘meat’ against pasta)

1tbsp butter

extra virgin olive oil

3 cloves garlic, peeled and cut in halves lengthwise

1 fresh chilly, deseeded and finely chopped (can leave this if too spicy for you)

grated zest of 1 lemon

1/2glass of dry white wine

250g sour cream (one tub)

coarse salt

freshly ground black pepper

add cheese to ‘break’ sourness of sauce (one or two thick slices)

handful of fresh basil or parsley leaves

Method

  1. Heat butter and 2 tbsp. olive oil in pot, add chilly and garlic, cook on medium 2-3min. Increase heat, add seafood. Cook 3-4min. Remove seafood from pot and keep warm. Throw garlic away.
  2. Return pot with oil and juices to medium heat. Add wine and stir to deglaze. Reduce wine to 2/3 of volume. Add the sour cream and lemon zest, heat. Season with salt and pepper to taste. Add cheese (parmesan would be best but I always have Gouda as a backup in my fridge, this works just as well to get rid of the sourness of the sauce). Taste and make sure you are satisfied with the taste.
  3. Cook the past
  4. Add the pasta and seafood to the pot with the sauce and mix well.
  5. Serve immediately with fresh basil leaves and parmesan.

Enjoy!

M@Home

Heat oil, butter, chilly and garlic

Heat oil, butter, chilly and garlic

Add seafood mix

Add seafood mix

Reduce wine to 2/3 of volume

Reduce wine to 2/3 of volume

Add sour cream and lemon zest

Add sour cream and lemon zest

Add salt and pepper, as well as cheese to break down the sourness

Add salt and pepper, as well as cheese to break down the sourness

Add seafood mix

Add seafood mix

Add pasta

Add pasta

Chop fresh basil leaves

Chop fresh basil leaves

Seafood pasta

Seafood pasta

You can serve it with fresh basil leaves or parsley and parmesan cheese

You can serve it with fresh basil leaves or parsley and parmesan cheese

Enjoy! Seafood pasta

Enjoy! Seafood pasta

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