Stumped when it comes to new dinner ideas? This seafood medley is sure to satisfy your desire for something different. For this recipe, it’s all about the sauce and the seasonings! While the seafood marinates with hot Hungarian pepper, you’ll pair coconut milk with white wine for a delicately rich cream sauce. Choose your favorite pasta (fettuccine, angel hair, elbow—they’re all fun!) and plate for a delicious meal!
Seafood Pasta in Creamy Coconut Milk-White Wine Sauce
Ingredients
8 oz. prepared spaghetti or fettuccine noodles
1 lb. mixed seafood (clams, shrimp, mussels), cleaned
1 Hungarian yellow pepper
1 can coconut milk
1 cup white wine
1 cup grape tomatoes, halved
3 tsp. flour
2 tsp. olive oil
2 tsp. Simply Organic® Chophouse Seasoning, coarsely ground
2 tsp. roasted red peppers, chopped
Directions
- In 4- to 5-quart soup pot, add olive oil, seafood and Hungarian pepper. Sauté on high heat for 4 to 6 minutes.
- Reduce heat and stir in coconut milk, wine, flour and chophouse seasoning. Bring to simmer.
- Add roasted red pepper and tomato, stirring until warmed through.
- Remove Hungarian pepper. Serve over prepared pasta noodles.