Delicious Seafood Pasta 2.0 in Pink Sauce

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made pink pasta a few times lately.

one, a nice, delicious pasta everyone liked for my OPS friends on 9.12.2016.

& more recently a 8pax dinner for my wife’s close friends on 14.1.2017. after dinner, one friend asked the recipe, and yesterday she sent us photo of her beautiful seafood pasta in pink sauce dish! 🙂

my best pink sauce pasta was a lobster capellini on 15.5.2014. ^^

simply delicious! taste & flavour were just sublime… 🙂

for my more recent creations, it was much simpler & easy to make, since i was not cooking lobster.

for seafood, i used prawns & either scallops (when i have) or squid.

i did for my RI friends.

& for another dinner in aug2015.

& my friends thought the prawn spaghetti in pink sauce was the best. and yes, it was very tasty & flavourful.

prawn linguine in pink sauce

prawn linguine in pink sauce

the recipe was quite strait forward-

  • brown 1 bulb of garlic cloves in olive oil. i also cut chilli padi & sweet thai basil, fry till fragrant.
  • let it cool, then add 1/2 bottle of prego sauce (680ml bottle) & 1 can of whole peeled tomatoes (14oz can)
  • add 1/2 cup white wine, 1 cup chicken stock & reduce liquids by 1/2
  • add 1/2 heavy cream, 1 tbsp sugar, 1/2 tsp salt (to taste)

basically that does the pink sauce.

when serving add prawns, then scallops (or squid), made sure not to overcook them.

then add pasta, which were done pre-al dente, off fire & toss.

one key thing to note is that the sauce should be sufficiently reduced so it’s not too dilute & quite intense, tasty & creamy. & not too much pasta so it won’t dilute the taste of the sauce.

anyway for me it’s agaklogy, so maybe about 200-250g pasta to about 400ml sauce??

c.h.e.f andy

Ingredients:

  • 250g pasta (cook to pre = 1 min before al dente)
  • 1/2 bottle prego traditional sauce (680ml bottle)
  • 1x14oz can whole peeled tomatoes (can add fresh tomatoes too…)
  • 1 bulb garlic cloves
  • 3 tbsp olive oil
  • 20 basil leaves (10 to fry, 10 to garnish)
  • 1-2 cut chilli padi
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1/2 tsp salt (to taste)
  • 1 tbsp flat sugar
  • 1/2 cup heavy cream
  • 15 pieces medium prawns
  • 1 large squid

Directions:

  1. brown 1 bulb of garlic cloves in olive oil. add cut chilli padi & sweet thai basil, fry till fragrant.
  2. let it cool, add 1/2 bottle of prego sauce (680ml bottle) & 1 can of whole peeled tomatoes (14oz can)
  3. add 1/2 cup white wine, 1 cup chicken stock & reduce liquids by 1/2
  4. add 1/2 heavy cream, 1 tbsp sugar, 1/2 tsp salt (to taste)
  5. add prawns, then scallops (or squid), do not overcook
  6. add pasta, off fire & toss. add basil to garnish. shredded mozzarella if desired

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