Creamy Seafood Marinara
Melissa Jacobs
A rich and flavourful creamy seafood marinara that is quick to make and perfect for impressing your family and friends. Let's dive in!
Prep Time 10 minutes mins
Total Time 40 minutes mins
Course Appetizer, lunch
Cuisine Global
Seafood Medley:
- 200g prawns peeled and deveined
- 150g calamari sliced into rings
- 150g scallops
- 150g mussels cleaned and debearded
Sauce:
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 small onnion finely chopped
- 1 cup dry white wine
- 1 cup heavy cream
- ¼ cup fish or vegetable stock
- 2 tsp chilli flakes optional for heat
- 2 tbsp fresh parsley chopped
- salt and pepper to taste
To Serve:
- Cook Jasmine or basmati rice and keep it warm
Make a Sauce Base:
Heat olive oil in a large skillet over medium heat. Sauté garlic and onion until fragrant and translucent, about 2-3 minutesDeglaze the pan with white wine, letting it simmer for 2-3 minutes until slightly reduced.
Add Cream and seasoning:
Pour in the cream and fish/vegetable stock.Add sugar and chilli flakes (if using), stir well.Simmer gently for 5 minutes, allowing the sauce to thicken slightly.
Cook the Seafood:
Add mussels first, as they take longer to cook. Cover and cook for 2-3 minutes until they start to open.
Stir in the prawns, scallops, and calamari. Cook for an additional 3-4 minutes, stirring occasionally, until seafood is jut cooked through.
Tips:
For extra richness, add a knob or butter at the end of cooking.
Add in veggies like spinach or cherry tomatoes for extra color and flavour.
Serve Fresh: Seafood is best enjoyed immediately after cooking to preserve its delicate texture.
Enjoy this creamy seafood marinara and restaurant quality dish made effortlessly at home!
Keyword Calamari, Mussels, Prawns, Scallop