Seafood Pasta (french style) #pasta #seafood #france #cook

Ingredients:

8 oz linguine or fettuccine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1/2 cup dry white wine
1 cup cherry tomatoes, halved
1 pound mixed seafood (shrimp, scallops, mussels, or any combination)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Red pepper flakes (optional, for some heat)
Instructions:

Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until softened.

Pour in the white wine and let it simmer for a couple of minutes to reduce.

Add the mixed seafood to the skillet, cooking until the seafood is cooked through and the mussels have opened (if using).

Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes.

Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for 2-3 minutes.

Add the grated Parmesan cheese and stir until the cheese is melted and the sauce has thickened. Season with salt and pepper to taste.

Toss the cooked pasta into the skillet, ensuring it’s well-coated with the creamy seafood mixture.

If desired, sprinkle with chopped fresh parsley and red pepper flakes for added flavor and color.

Serve immediately, garnished with extra Parmesan cheese if desired.

Enjoy your creamy seafood pasta!

Let’s make creamy seafood Pasta Foree Speee mm