Ingredients (Serves 4)
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Onion – 1 medium, diced
- Sweet pepper (red or yellow) – 1, sliced
- Zucchini – 1 medium, sliced into half-moons
- Tomatoes – 2 medium, diced
- Tomato sauce – 1 cup
- White wine – ½ cup (dry white wine preferred)
- Fresh cream – ½ cup
- Fresh basil – a handful, chopped
- Red snapper fillet – 200g, cut into chunks
- Shrimps – 200g, peeled and deveined
- Pasta (linguine or fettuccine) – 350g
- Parmesan cheese – for topping
- Salt & pepper – to taste
Instructions
- Cook the pasta:
Boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside. - Prepare the seafood:
Season shrimp and red snapper lightly with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear the seafood until just cooked (about 1-2 min per side). Remove and set aside. - Sauté the vegetables:
In the same skillet, add another tbsp of olive oil. Sauté garlic and onion until soft and fragrant. Add sweet pepper and zucchini, cook for 3–4 minutes. Stir in fresh tomatoes and cook until they break down slightly. - Deglaze and build the sauce:
Pour in the white wine and let it reduce by half. Add the tomato sauce, stir and let simmer for 5 minutes. - Add cream and seafood:
Stir in the fresh cream and let the sauce simmer for another 2–3 minutes until creamy. Add back the cooked seafood and simmer gently for 2–3 minutes. Toss in chopped fresh basil. Adjust seasoning with salt and pepper. - Combine with pasta:
Toss the drained pasta into the sauce until well coated. - Serve:
Plate the pasta and top with freshly grated Parmesan and extra basil if desired
