I love an easy seafood pasta in the summer! This one showcases summer flavors with an abundance of fresh garden tomatoes, basil, and oregano plus a bit of garlic and wine for the sauce. So simple!
For the seafood, I used Harvest of the Sea, a seafood medley which includes Asian shrimp, Indian-wild-caught calamari, Argentine scallops, and Canadian Prince Edward Island blue mussels. It’s so nice to have on hand in the freezer – you don’t even need to thaw before cooking it!
I recreated my Pirates of the Caribbean table for dinner on this particular evening with my friend Jess. I thought seafood pasta would be an appropriate dish for the occasion! I also served my Carpaccio di zucchine e limone e mente and Chocolate Pistachio Cookies for dessert.
2 cups dried pasta
1 tbsp butter, 1 tbsp olive oil
4 cups mixed seafood (I used Harvest of the Sea, which includes shrimp, scallops, calamari, and mussels)
4 garlic cloves, minced
2 cups cherry tomatoes, halved
1/3 cup dry white wine
2 Tbsp fresh basil and oregano, chopped
- Cook pasta according to package directions.
- In a large skillet, sauté seafood in butter and olive oil for 4-5 minutes, or until the shrimp turns pink.
- Remove seafood and add minced garlic. Cook for 1-2 minutes or until fragrant. Add cherry tomatoes and white wine and season with sea salt and black pepper. Cook for 6-8 minutes or until tomatoes break down and form a sauce. (Feel free to break them up with a wooden spoon as they cook.)
- Stir in fresh basil and oregano (the more herbs the better!) and stir in seafood and pasta. Easy!