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Tagliatelle With Red Seafood Sauce

Tagliatelle With Red Seafood Sauce recipe image
This vibrant Tagliatelle with Red Seafood Sauce is a celebration of Mediterranean flavors, bringing together tender shrimp, flaky cod, and perfectly cooked calamari in a rich, aromatic tomato sauce. The base of garlic, fresh thyme, and a splash of dry white wine creates a depth of flavor that coats the fresh spinach tagliatelle beautifully. It’s an elegant yet approachable dinner perfect for date nights or impressing guests. The key is not to overcook the delicate seafood, ensuring each bite remains tender and juicy.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 385
Dietary: Vegan
Description
This vibrant Tagliatelle with Red Seafood Sauce is a celebration of Mediterranean flavors, bringing together tender shrimp, flaky cod, and perfectly cooked calamari in a rich, aromatic tomato sauce. The base of garlic, fresh thyme, and a splash of dry white wine creates a depth of flavor that coats the fresh spinach tagliatelle beautifully. It’s an elegant yet approachable dinner perfect for date nights or impressing guests. The key is not to overcook the delicate seafood, ensuring each bite remains tender and juicy.
Ingredients
  • Olive oil
  • Garlic, finely chopped
  • Fresh thyme leaves (or 1/2 teaspoon dried)
  • Crushed red pepper
  • Salt, divided
  • Large shrimp, shelled and deveined, tails left on
  • Cod fillets, cut into 1-inch chunks
  • Cleaned calamari (squid), thawed if frozen
  • Diced tomatoes in juice
  • Dry white wine
  • Sugar
  • Spinach tagliatelle or linguine
  • Mussels (optional)
  • Fresh thyme (for garnish, optional)
Directions
  1. 1
    In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. 2
    Add the garlic, thyme, crushed red pepper, and 1/4 teaspoon of salt; cook for 2 minutes until fragrant.
  3. 3
    Add the shrimp and cod to the skillet; sauté with a slotted spoon until the seafood is almost cooked through, about 3 minutes.
  4. 4
    Cut the calamari crosswise into 1/2-inch-thick rings.
  5. 5
    Add the calamari to the skillet with the other seafood and cook for 1 minute (do not overcook, as calamari will toughen).
  6. 6
    Remove all seafood to a large bowl or plate; cover to keep warm and set aside.
  7. 7
    Add the remaining 3 tablespoons of olive oil to the skillet.
  8. 8
    Stir in the diced tomatoes with their juice, the white wine, sugar, and the remaining 1/4 teaspoon of salt to create the sauce.
  9. 9
    Cover the skillet and simmer the sauce for 10 minutes.
  10. 10
    Meanwhile, cook the tagliatelle following package directions.
  11. 11
    Uncover the sauce and cook for 5 minutes longer to reduce and thicken.
  12. 12
    Remove the sauce from heat and gently stir in the reserved seafood mixture.
  13. 13
    If using mussels, steam them separately until they open; discard any that do not open.
  14. 14
    Transfer the cooked pasta to a serving platter.
  15. 15
    Top the pasta with the sauce and seafood mixture, then toss until well combined.
  16. 16
    Garnish with steamed mussels and fresh thyme sprig, if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 385kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 2.1g11%
Cholesterol 185mg62%
Sodium 450mg19%
Total Carbohydrate 35.0g12%
Dietary Fiber 2.0g8%
Sugars 4.0g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/tagliatelle-with-red-seafood-sauce/