Imagine a culinary journey where the ocean's finest treasures meet the bold, vibrant flavors of Mediterranean cuisine. This Seafood Medley Red Pepper Tapenade Pasta is not just a meal—it's an experience that transforms your ordinary dinner into an extraordinary gastronomic adventure. With succulent seafood, zesty red pepper tapenade, and perfectly cooked pasta, this recipe promises to transport you to a sun-drenched coastal restaurant with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta of choice
- 1 cup mixed seafood (shrimp, scallops, calamari)
- 1/2 cup red pepper tapenade
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, pat the mixed seafood (shrimp, scallops, and calamari) dry with paper towels to ensure proper searing and prevent excess moisture.
- Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add the mixed seafood to the skillet. Season with salt and pepper. Cook for 2-3 minutes, turning occasionally, until the seafood is just cooked through and develops a light golden color.
- Drain the cooked pasta, reserving 1/4 cup of pasta water. Return the pasta to the pot.
- Add the red pepper tapenade to the skillet with the seafood. Stir to combine and heat through for an additional minute.
- Pour the seafood and tapenade mixture over the pasta. If the sauce seems dry, add a little reserved pasta water to help coat the pasta evenly.
- Toss the pasta gently to ensure all ingredients are well combined and the seafood is distributed evenly.
- Transfer to serving plates and garnish with freshly chopped parsley.
- Serve immediately while hot, with additional salt and pepper to taste if desired.
Tips
- Always pat seafood dry before cooking to achieve a beautiful golden sear and prevent steaming.
- Use the freshest seafood possible for the most intense flavor.
- Don't overcook the seafood—2-3 minutes is typically perfect to keep it tender and juicy.
- Reserve some pasta water to help create a silky, clingy sauce.
- Choose a high-quality red pepper tapenade for maximum flavor impact.
- Serve immediately to enjoy the seafood at its peak texture and temperature.
- For added depth, consider a splash of white wine when sautéing the seafood.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 120mg
