Are you a seafood enthusiast looking to spice up your dinner plans or add a touch of romance? Look no further! This Seafood Marry Me Pasta recipe is sure to impress, whether it’s a special date night or a casual evening with loved ones.
Marry Me Pasta is a trending pasta dish that combines the unique and tangy flavor of sundried tomatoes with the richness of heavy cream. It’s usually made with chicken, like this spatchcocked chicken, or just by itself as a simple pasta side. However this seafood version makes it even more unique!
Combining succulent seafood and delectable pasta, this dish is a symphony of flavors that maybe be even better than the well known chicken version and will have your taste buds singing. Let’s dive into the details of creating a dish that’s not only delicious but also perfect for a memorable meal.
The Seafood
Many variations of seafood can be used here. I’m using cod fillets and mini shrimp, but you can also use different white fish like tilapia, larger shrimp either whole or cut into bite sized pieces, and even include other seafood. Scallops would be a great addition!
To prep the fish, simply cut the cod fillets into 1/2 inch cubes to make bite size pieces and set aside. If using frozen mini shrimp, defrost in cool water, drain, and set aside.
Melt some butter in a pot or pan on medium heat. Add cod and cook about halfway before adding mini shrimp. Season with salt and pepper and mix gently until cooked through, once the shrimp it pink and opaque it’s ready! Set aside until it’s ready to be used.
The Pasta
To prepare the pasta, start by making the base. Dice a medium onion into small even pieces. Place a pot over medium heat and add a couple tablespoons of oil or butter. Add the diced onion along with some salt and mix together. Cover and sauté on low heat until translucent, about ten minutes.
Next, add in minced garlic and sauté until fragrant—a couple of minutes should do.
Next grab a jar of sun dried tomatoes in oil. Remove the tomato pieces from the oil and chop them into small pieces. If you leave the pieces whole it will be too chewy and difficult to eat. Add the chopped sundried tomatoes to the pot with the onions and garlic and mix.
Now it’s time to add the pasta! Use any pasta any you like, like dittalini, fettuccine, elbow, etc. My favorite pastas are bite sized, so today I’m using tubetti. Pour it straight into the pot, uncooked, and mix well to toast and combine the flavors. This should only take about three or four minutes. You want to avoid burning the pasta. Then either add chicken stock or water with a chicken stock cube mixed in until all the pasta is covered. Turn the heat up high and keep an eye on the pot.
Once the pot comes to a boil, turn the heat down to medium low and simmer gently, covered. Covering the pot at this point will ensure steaming and more even cooking, so the pastas on top don’t stay raw. Another step to ensure even cooking is to mix every few minutes so all pastas have a chance on the nice hot bottom.
Once most of the water is cooked off and the pasta is al dente, finish off the dish with a splash of heavy cream and mix well. The goal now is to add creaminess to the tart sundried tomato flavored pasta, so other ingredients can be used instead. For example, cream fraiche. Or for a dairy free option-coconut milk—although the flavor will be different.
If the pasta is still not al dente, add another splash of water or stock, mix well, and cover the pot and continue to cook until the pasta reaches your desired doneness.
Putting it All Together
Now it’s time to tie it all together! Pour in all the cooked seafood along with any juices that have accumulated on the plate it was resting on. Mix well with the cooked pasta until everything is incorporated. Taste to ensure it is well salted.
This is a wonderful meal that is perfect for lunch or dinner and can technically be made all in one pot to keep it even more simple than it already is.
Garnish with fresh parsley, serve warm, and enjoy!
Ingredients
Time: 30 minutes
Serves: 4-6
For the Seafood
- 3-4 fillets cod fish, cut into bite size pieces
- 1/2 lb mini shrimp
- 2 tbsp butter
- Salt and pepper to taste
For the Pasta
- 3 tbsp neutral oil like grapeseed or butter
- 1 medium onion, chopped
- Salt to taste
- 4-5 garlic cloves, minced
- 1/4 cup sundried tomatoes in oil, drained and chopped
- 1 lb tubetti pasta (or any kind you prefer)
- 4 cups stock or water with chicken stock cube
- 1/4 cup heavy cream
- Parsley to garnish
Directions
1. Melt butter in a pan on high heat. Add cod and cook for one minute before adding mini shrimp. When shrimp are opaque and pink and cod is cooked through, set aside
2. In a large pot, heat oil or butter on medium heat. Add chopped onion, salt, and garlic and cook till onions are translucent and garlic is fragrant-about 10 minutes
3. Add sundried tomatoes and mix well
4. Pour in uncooked pasta and mix to toast slightly. Add stock until pasta is covered and bring to a boil. Turn the heat down to low and simmer gently, covered. Mix occasionally to cook pasta evenly
5. Once pasta is al dente, add heavy cream and cooked seafood. Garnish with parsley and enjoy!
Seafood Marry Me Pasta is an exquisite dish that combines the richness of cream with the tartness of sundried tomatoes and the succulent flavors of seafood. This recipe is sure to be a hit at any gathering, impressing your family and friends with its creamy texture and delightful taste. Go ahead and treat yourself to this indulgent culinary delight!