5-Ingredient Zesty Seafood Pasta
Serves 2
Ingredients
200–250g pasta
600g seafood of your choice
2 cloves garlic, finely sliced or crushed
50g butter
1 lemon, zest + juice
Salt, pepper
If you have these, add them in to elevate but not essential
Fresh herbs
Chilli flakes
White wine
Method
Cook your pasta in well-salted water until al dente. Before draining, scoop out about a cup of pasta water and set aside.
On low heat, sauté the garlic in the butter for a minute or so, being careful not to let it brown.
If you have some white wine on hand, add a little splash here and let it bubble away for a minute. I always think pasta tastes better when there’s a little white wine in the pan and a little glass in your hand.
Turn the heat up to medium, add the seafood and cook for a couple of minutes until just cooked through. Remove it from the pan and set aside.
Add the lemon zest, a good squeeze of lemon juice and a splash of pasta water to the pan. Add your drained pasta and toss everything together.
If you have herbs and chilli, pop them in!
Keep tossing, adding a little more pasta water as needed, until the butter, lemon and pasta water turn into a glossy sauce that coats the pasta.
Season generously with salt and pepper, and finish with some extra lemon zest and juice if you want it really fresh and zesty.
The main thing is not to overcook the seafood! Don’t be afraid to turn the heat down or take it out of the pan early if you feel like it’s cooking too quickly.
