AKA Swimming with the Seafood Pesto Pasta. Some people see Mixed Seafood as scraps. I see it as an opportunity. This seafood medley hits home for me and comes together with the addition of Rena Pesto and Bowtie pasta.
Borrowing the trifecta of Gulf Coast cooking (Peppers, Onion and Garlic) this recipe is straight out of my childhood. Learning the joy of Octopus, Squid, Clams and Mussels came early to me thanks to my father's love of seafood.
16 each ounces Mixed Seafood
7 each ounces Rana Basil Pesto
8 each ounces dried Barilla Bowtie Pasta
1 each ounce Sargento Finely Shred Parmesan Cheese
2 each tablespoons Challenge Butter (salted or unsalted)
1 each ounce diced Red Bell Pepper
1 each finely diced Jalapeno
1 each ounce diced Red Onion
1 each ounce diced White Onion
1 each fluid ounce minced Garlic
3 each tablespoons finely chopped Fresh Parsley
1 each squeezed Lemon
3 each wheel slices Lemon (garnish)
McCormick Coarse Ground Black Pepper to Taste
Wash your hands with medium hot water and soap. Prepare 8 each ounces dried Barilla Bowtie Pasta according to cooking instructions located on the box. In a large skillet on medium high heat add 2 each tablespoons Challenge Butter to melt 30 seconds. Add 1 each fluid ounce minced Garlic and 2 each tablespoons finely chopped Fresh Parsley cook for 1 minute. Add 1 ounce each diced Red Bell Pepper, 1 ounce each diced Red Onion, 1 ounce each diced White Onion and 1 each finely diced Jalapeno cook for 2 minutes. Add 16 each ounces Mixed Seafood stir to blend cook for 4 minutes. Add 1 each squeezed Lemon and McCormick Coarse Ground Black Pepper to taste stir to blend cook for 2 minutes. Add 7 each ounces Rana Basil Pesto stir to blend cook for 2 minutes. Add cooked and drained Barilla Bowtie Pasta stir to blend reduce heat to low cook for 3 minutes. Turn off heat and plate in large serving bowl or platter. Garnish with 1 ounce each Sargento Finely Shred Parmesan Cheese and 3 each wheel slices Lemon fanned on the side.
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 dinner portions
It looks like a line up of the usual suspects. Known as the trinity of Cajun cooking Garlic, Peppers and Onions always serve their recipes well. But don't stand around admiring for too long these steps only take a couple minutes.
Pepper to taste but as far as salt goes you're on your own. the Mixed Seafood contains all the salty taste most require. Right after you blend the seafood and vege's squeeze that lemon in.
Like most sautéed dishes the steps happen quickly so when I say stir to blend make it quick because the next step is coming.
Once the pasta is thrown in you're almost there. Remember to reduce the heat at this point and blend thoroughly.
Not all seafood dishes are high end and glamorous. Some are very workman in there simplicity but this pasta delight holds nothing back in delivering for the masses. Got Bread? May I suggest the Cheezzy Parmesan Bread as a natural side kick. Your Welcome!
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