How To Make Sweet And Spicy Seafood Pasta | Tasting Table Recipe
Recipe adapted from Alamos, The Wines of Catena
To learn more, see the Alamos Daring Pairings feature.
Recipe adapted from Alamos, The Wines of Catena
Sweet And Spicy Seafood Pasta
Sweet and Spicy Seafood Pasta
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 20 minutes
Ingredients
- ¼ cup extra virgin olive oil
- ½ small white onion, peeled and cut into strips
- 3 cloves garlic, minced
- ¼ pound shrimp (35 to 40 count)
- ¼ pound bay scallops
- 6 ounce Chilean sea bass, cut into ½-inch pieces
- 1½ tablespoons sea salt
- 1 9-ounce package fresh linguine
- 1½ cups Alamos Torrontés
- Juice of 1 lemon
- ½ cup diced fresh pineapple
- ½ cup flat-leaf parsley, chopped
- ¾ teaspoon red pepper flakes
Directions
- In a large pot over high heat, heat the olive oil. Add the onion and cook until softened, stirring constantly, about 1 minute. Add the garlic, shrimp, scallops, sea bass and sea salt. Stir and cook for about another minute.
- Add the pasta to the pot and toss, making sure each strand is coated with oil. Reduce the heat to medium and pour in the Torrontés, lemon juice and pineapple and continue tossing until the pasta and fish are fully cooked, about 8 minutes.
- Remove from heat and stir in the parsley and red pepper flakes. Divide among four bowls and serve immediately.