Seafood pasta with a spicy kick
- Carbohydrate 94.102705 g
- Cholesterol 390.8 mg
- Fat 23.81475 g
- Fiber 3.7509500439167 g
- Protein 73.789375 g
- Saturated Fat 4.134615 g
- Serving Size 1 1 Serving (762g)
- Sodium 973.3115 mg
- Sugar 90.3517549560833 g
- Trans Fat 2.4148235 g
- Calories 905 calories
Step-by-step
- Marinade the seafood mix in chicken stock and sprinkle some black pepper. Allow to marinade for at least an hour (best to leave in the fridge overnight).
- Cook spaghetti al dente. Drain and set aside.
- After draining the seafood mix, keep some of the stock aside.
- Heat olive oil in pan. Cook garlic and shallot until fragrant. Add in the chilli.
- Mix the seafood into the pan and cook well.
- Add in cooked pasta. (If you find it a little dry, add a little bit of the marinaded chicken stock).
- Stir well and add the fresh parsley.
- Salt and black pepper to taste.
Swapping chicken stock for vegetable broth during the seafood marinade completely alters the umami profile of the dish. Marinading mixed proteins for a full hour infuses the flesh with liquid, but leaving it longer than twelve hours breaks down delicate textures. Several technical errors consistently sabotage this preparation. Cooks frequently crowd the pan, causing proteins to steam rather than sear. Undercooking the garlic yields a harsh, raw bite while burning it introduces bitter compounds. Thermal management dictates the outcome.
- Use a heavy-bottomed stainless steel or cast iron skillet to maintain heat when adding cold protein.
- Drain the marinade completely through a fine-mesh sieve before searing to prevent grease splattering.
- Keep the retained stock at a gentle simmer so it integrates smoothly with the starch from the pasta.
- Remove the pan from the direct heat source the moment the parsley goes in to preserve its vibrant green color.
Proper execution relies on balancing moisture levels without boiling the seafood into rubber. Precise timing prevents the garlic from turning acrid during the initial sauté phase.
