Quick Italian Seafood Linguine: A Culinary Journey to the Mediterranean
When you think of Italian cuisine, what comes to mind? Perhaps a steaming plate of pasta, rich with flavors and textures that make each bite a celebration. In the case of this quick Italian seafood linguine, it’s the kind of meal that effortlessly transports you to a sun-soaked Mediterranean coast, where the sea meets the land in perfect harmony. The combination of smoky paprika, tender seafood, and a rich tomato sauce is so inviting, it’s impossible not to be drawn in. This dish is perfect for those busy days when you want a comforting yet elegant meal in less than 30 minutes. With a few simple ingredients and straightforward steps, you’ll have a restaurant-quality dish ready to serve in no time.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course, Seafood, Pasta
- Method: Stovetop, Sauté, Simmer
- Cuisine: Italian, Mediterranean
Ingredients
- 1 tbsp olive oil: Olive oil is an essential ingredient in Italian cooking, prized for its rich, smooth flavor. It adds depth to the dish and helps sauté the aromatics to release their fragrance.
- 1 onion (finely chopped): Onions form the base of so many great dishes, and this one is no different. They offer a subtle sweetness when sautéed, providing a great foundation for the sauce.
- 1 garlic clove (minced): Garlic adds a burst of flavor that permeates the sauce, infusing the entire dish with its savory and aromatic qualities.
- 1 tsp paprika: This smoky, slightly sweet spice brings warmth and depth to the sauce, enhancing the richness of the tomatoes and complementing the seafood perfectly.
- 1 can chopped tomatoes (400g): Chopped tomatoes are the key to a hearty, flavorful sauce. They create a slightly tangy base that pairs wonderfully with the smoky paprika and seafood.
- 1 liter chicken stock: Chicken stock adds a savory depth to the sauce, infusing the pasta with rich flavor as it cooks. If you prefer a lighter taste, vegetable stock is a great alternative.
- 300 grams linguine or spaghetti (broken into smaller pieces): Linguine is the ideal pasta for this dish, with its long, slightly flattened shape that absorbs the sauce beautifully. If you don’t have linguine, spaghetti or fettuccine are great substitutes.
- 240 grams frozen seafood mix (thawed): A mix of shrimp, squid, mussels, and other seafood varieties brings the taste of the ocean to your plate. You can easily find frozen seafood mixes in most grocery stores, and it’s a great option for a quick meal.
- A handful of fresh parsley (chopped): Fresh herbs bring a burst of color and brightness to the dish. Parsley is the perfect finishing touch, adding a touch of freshness to balance the richness of the sauce.
- Lemon wedges: A squeeze of lemon adds a refreshing acidity that brightens the flavors and helps cut through the richness of the seafood and tomato sauce.
Instructions
Prepare the Base
To start, heat the olive oil in a large frying pan or wok over medium heat. Once the oil is hot, add the finely chopped onion and minced garlic. Allow them to cook for about 5 minutes, stirring occasionally. The onions should soften and turn translucent, and the garlic should become fragrant. At this point, your kitchen will start to smell like heaven, a sign that your base is coming together perfectly.
This stage is crucial for building flavor. Sautéing the onions and garlic in olive oil not only softens their texture but also helps release their natural sugars, which will sweeten the sauce and create a savory foundation for the dish.
Add Flavor
Once the onions are soft and the garlic has released its aroma, it’s time to add the paprika. Stir the paprika into the onion and garlic mixture. This spice adds a subtle smokiness that will infuse the sauce with warmth and depth, making the dish feel richer and more complex. After stirring in the paprika, pour in the chopped tomatoes, followed by the chicken stock. As the liquid hits the hot pan, the bubbling sound signals that the sauce is coming to life.
Bring the mixture to a gentle boil. The tomatoes will start to break down, releasing their juices into the sauce, and the stock will help create a flavorful base that will coat the pasta beautifully. Allow the sauce to simmer for a few minutes, letting the flavors meld together.
Cook the Pasta
Once the sauce is simmering, it’s time to add the pasta. Break the linguine into smaller pieces if you prefer, as this helps the pasta absorb the sauce more evenly. Stir the pasta into the sauce, making sure it’s submerged in the liquid. Lower the heat to a gentle simmer. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Over the next 7 minutes, the pasta will cook, absorbing all the rich flavors of the sauce. The chicken stock will help soften the pasta, while the tomatoes provide a tangy, savory base. The key to perfect pasta is to keep it moving—stirring occasionally ensures that every piece soaks up the delicious sauce and cooks evenly.
Add the Seafood
Once the pasta is nearly cooked through, it’s time to add the seafood mix. Stir the thawed seafood gently into the pan, ensuring it’s evenly distributed throughout the pasta. The seafood will cook quickly—just 3 minutes will be enough to heat it through and let the flavors meld. As the seafood warms, it will release its juices into the sauce, making the dish even more flavorful.
At this point, the pasta should be perfectly tender, and the seafood will be beautifully cooked, adding a delicate sweetness that complements the smokiness of the paprika and the richness of the tomato sauce.
Finish and Serve
Taste the dish and adjust the seasoning with salt and pepper as needed. The seasoning should balance the richness of the seafood and the acidity of the tomatoes, creating a dish that’s both hearty and bright. Once you’re happy with the seasoning, sprinkle a generous handful of fresh chopped parsley over the top of the pasta. The parsley adds a touch of color and freshness that elevates the dish both visually and in flavor.
Serve the seafood linguine with lemon wedges on the side. The fresh lemon juice will cut through the richness of the sauce and add a burst of tangy brightness with each bite.
Notes
- Pasta Alternatives: If you don’t have linguine on hand, you can easily substitute it with spaghetti, fettuccine, or even penne. Each type of pasta will provide a slightly different texture, but the sauce will complement them all beautifully.
- Seafood Mix: Feel free to swap the frozen seafood mix with fresh seafood, such as shrimp, scallops, or clams. If you’re in the mood for something more indulgent, lobster tail can also be a luxurious addition.
- Vegetarian Option: For a vegetarian version, substitute the seafood with a mix of roasted vegetables such as zucchini, bell peppers, and mushrooms. You can also add some plant-based protein, like tofu or tempeh, for added texture. Just be sure to use vegetable stock instead of chicken stock to keep the dish fully vegetarian.
- Spices and Herbs: If you like a bit of spice, add a pinch of red chili flakes or a dash of cayenne pepper when cooking the onions and garlic. Alternatively, you can switch up the herbs by using basil or oregano instead of parsley. Both of these herbs pair wonderfully with tomatoes and seafood.