If you’re not aware already, John is half Italian. His grandparents on his mom’s side were born in Italy and came to Canada when they were young.
As a result of his heritage, John has had the privilege to grow up eating fantastic Italian cooking courtesy of both his mom and his nonna (his Italian grandmother.) I myself have been treated to their cooking as well, and I can tell you that you’re better off eating Italian cooking in their kitchens then in any Italian restaurant. Generations of mastery have helped these women create the perfect pasta sauces.
Today’s recipe is John’s own method to make a seafood pasta. Inspired by the Italian cooking of his mother and nonna, this recipe takes only minutes with little prep work. It is simple and quick, using ingredients you will likely have around the house. You can make it with fresh prawns, but this time John used some leftover salmon we had in the fridge.
- John likes to use a pasta that will absorb the sauce nicely, such as spaghetti or angel hair pasta.
So next time you have some leftover fish in the fridge, this is a great way to create a lovely new meal!
Click here for the printable Word version:
John’s Seafood Pasta
John’s Seafood Pasta
Great way to use leftover salmon or fresh prawns
Cooked salmon or fresh prawns
Minced garlic, 2 or 3 cloves
1-2 tbsp of butter
Vegeta or vegetable stock.
Lemon juice (optional, if you’re using prawns)
Freshly grated parmesan cheese
Pasta of choice (cooked el dente) (John likes a pasta that soaks up the sauce, such as a spaghetti or angel hair)
- Add a tablespoon of olive oil to the pan. Add garlic. Once the garlic starts to sizzle, add seafood and butter. Salt and pepper to taste.
- Cook seafood halfway, (or until heated if using leftovers)
- Add additional olive oil and white wine. For every 1 part olive oil, add 2 parts wine. Add enough to create the volume of sauce desired.
- Add vegetta to taste. Cook to reduce the wine a little. Add a spritz of lemon juice if desired.
- Add cooked pasta, cook for another minute or two, while mixing to coat the pasta in the sauce.
- Serve with chopped parsley and freshly grated parmesan cheese