This is probably one of the easiest recipes I make, and thankfully everyone in my family loves it. While we used a seafood medley that consists of shrimp, scallops, calarmari, and muscles (which I pick out and eat separately because I love them and the family doesn’t), you can use just shrimp or just scallops if that suits your fancy. I get this from the frozen seafood section from Whole Foods, and they have lots of variety. When I saw the price, I was plesantly surprized but assumed it must be farmed seafood. Turns out it was all wild! And it’s such a good mixture. I’m telling you, this meal is restaurant quality, but for only a small fraction of the cost.
All you need to do is let the seafood thaw the night before or set it out a few hours a head of time. Then put the seafood in a strainer and rinse it off. In a large pan, melt about a tbsp or two of butter with minced garlic, then add the seafood (some white wine if you’d like) and let it cook for about 5 minute or until the seafood is no longer transparent. Then, I’ll add your favorite spaghetti sauce, ours is Rao’s, and that’s it!
For the kids and hubby, I add some gluten free pasta (we like this one), and I’ll just eat it plain or top it over some cauliflower rice. Yum!
- 1 lb pack of frozen seafood
- 2 tbsp of butter
- 2-3 garlic cloves, minced
- 2 tbsp of white wine, optional
- salt and pepper to taste
- parsley, garnish
- noodles or cauliflower rice
- Thaw seafood night before by putting it in the fridge or even about 3-4 hours before by setting it out.
- Place seafood in strainer and rinse.
- Heat large pan on high, add butter and minced garlic.
- Then add seafood (and white wine if you want) and cook for about 5 or so minutes, while stirring often, until the seafood is no longer transparent.
- Add it to pasta, cauliflower rice, or eat it plain (my preference).
- Garnish with parsley and enjoy!