Creamy Garlicy Seafood Marinara
Recipe: #14254
September 12, 2014
Categories: Scallops, Shrimp, Garlic, Australian, Fathers Day Romantic Dinner, Wok/Stir-Fry, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"Something that the DH and I put together. I have not included the time to cook the pasta (this can be done while you are cooking the seafood). Have had the FIL and MIl cooking this for some cousins (niece on the MIL's side) but the nieces DH is severe celiac (using gluten free cream and sour cream and so his portion is with rice (but have to up the sauce as the rice sucks it up, where it is coated over the pasta). Also please feel free to change the seafood mix to what you like or for that matter the vegetables, this recipe is not set in stone. Also times are based on prawns being deviened and peeled. fish filleted and just have to cube (sorry but we quite often make this from total scratch, filleting fish, peeling deviening prawns and cleaning squid - add another 1 hour if you are doing this too. UPDATE if having with rice instead of pasta you will have to triple the sauce ingredients as the rice tends to soak up the sauce where it just coats the pasta, for coeliacs use rice or gluten free pasta, cream and sour cream. We made this tonight (22nd November 2014) but only had prawns/shrimp and fish and decided to serve over rice."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (264.2 g)
- Calories 403.4
- Total Fat - 12.3 g
- Saturated Fat - 2.7 g
- Cholesterol - 118.7 mg
- Sodium - 573.6 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 6.8 g
- Sugars - 1.5 g
- Protein - 27.3 g
- Calcium - 91.3 mg
- Iron - 1.1 mg
- Vitamin C - 22.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook pasta as per packet directions (time to have ready for step 10, it needs to be warm, if it goes cold it will stick together and the sauce won't coat it well).
Step 2
Lightly steam vegetables (I normally do in the microwave for a 30 to 60 seconds).
Step 3
Add 2 tablespoons of oil and heat over a medium to high heat in a large frypan or wok, cook fish till just done, remove to a plate.
Step 4
Add more oil, if required and cook the prawns till just cooked through, remove to a plate.
Step 5
Add more oil, if required and cook the scallops till just done, remove to plate.
Step 6
Wipe out the frypan and add more oil and heat up over medium to high heat and quickly cook the squid rings to just done and remove to plate.
Step 7
Wipe frypan clean and heat 1 teaspoon of oil over low heat and add the garlic, ginger and chillies and cook till fragrant.
Step 8
Add the cream and sour cream and lightly simmer for 2 to 3 minutes.
Step 9
Add the cooked seafood and lightly steamed vegetables and stir to coat, lightly simmering for 2 to 5 minutes till heated through.
Step 10
Add cooked pasta and spring onions, stirring to coat the pasta with the sauce.
Step 11
Serve and enjoy.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose firm white fish, such as snapper, for the cubed fish.
- For a gluten-free version, use gluten-free cream and sour cream, as well as gluten-free pasta or rice.
- Instead of prawns, use 500 grams of raw shrimp. Benefit: Shrimp are a more sustainable option than prawns, as they are farmed in a more environmentally friendly way.
- Instead of fettuccine pasta, use 350 grams of dry gluten-free pasta. Benefit: This substitution makes the recipe suitable for those with celiac disease, as gluten-free pasta is a safe option for them to eat.
Vegetarian Marinara Substitute the seafood with an equal amount of mushrooms, eggplant, zucchini, and red peppers. Omit the oil and fry the vegetables in a pan with a tablespoon of water until they are cooked through. Add the garlic, ginger, and chillies and cook until fragrant. Add the cream and sour cream and lightly simmer for 2 to 3 minutes. Add the cooked vegetables and lightly steamed broccoli, cauliflower, and carrots and stir to coat, lightly simmering for 2 to 5 minutes till heated through. Add cooked pasta and spring onions, stirring to coat the pasta with the sauce. Serve and enjoy.
Garlic Bread: Garlic bread is the perfect accompaniment to this creamy garlicy seafood marinara. The garlic and butter in the bread help to enhance the flavors of the marinara and the crunchy texture contrasts nicely with the creamy sauce. Plus, it's quick and easy to make!
Garlic Roasted Broccoli: Garlic roasted broccoli is a great side dish to serve with this creamy garlicy seafood marinara. The garlic and butter in the marinara pairs perfectly with the roasted garlic in the broccoli. The crunchy texture of the broccoli contrasts nicely with the creamy sauce. Plus, it's a healthy and quick option that adds a pop of color to the plate!
FAQ
Q: Is this dish gluten-free?
A: Yes, this dish can be made gluten-free by using gluten-free cream and sour cream, as well as gluten-free pasta or rice.
Q: Can I make this dish vegetarian?
A: Yes, this dish can easily be made vegetarian by using vegetable broth instead of chicken broth and substituting the meat with a vegetarian alternative such as tofu or tempeh.
1 Reviews
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Fun facts:
The dish Creamy Garlicy Seafood Marinara was first served in the 17th century in Italy. It was a favorite of the famous Italian painter Michelangelo, who was known to enjoy seafood dishes.
In the late 19th century, the dish was popularized in the United States by Italian immigrants, who brought their own version of the recipe to the United States. It quickly became a favorite of many famous Americans, including former President John F. Kennedy.