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Last night we celebrated my husband’s birthday with one of his favorite dishes… Seafood pasta.
I’ll admit that I’m not a huge fan of seafood or pasta, but this dish breaks all my rules.
But come to think of it, the seafood and the pasta are really just tools for me to get the sauce. It’s all about the sauce. It’s a great base for so many other dishes.
And one other great thing about this dish… I didn’t have to make it. It’s something my father-in-law makes so I just hung around and snapped some pics so I could share this here!
You start by making the lemon parsley sauce. All you need is butter, oil, onion, garlic, parsley and lemon.
- Melt 1/2 butter with 1/2 cup olive oil over low heat.
- Finely chop one large yellow onion, a few cloves of garlic and a large bunch of flat leaf Italian parsley (about 2 cups once chopped).
- Add the veggies into the butter/oil and saute over medium low heat for about 15 minutes. You do not want to carmelize the onions, but just bring out their sweetness.
- After that squeeze in the juice of one big lemon.
Once the sauce is made, you can really do so many things with it. We’ve simply put it over noodles. I’ve coated chicken with it before baking. You can use it as a base for tomato sauce. You can eat it with a spoon. The choice is yours. You can also refrigerate this for up to 5 days so you don’t have to use it all at one.
But seeing we were celebrating John getting older, we kept going and turned this sauce into seafood pasta.
We had fresh shrimp, scallops and tilapia. The shrimp and scallops were cooking in the sauce with a small jar of clam juice, and the tilapia was prepared on the side.
While this is going, cook some noodles. Once they are done, strain them and then add some shredded asiago cheese. The cheese acts as a glue for the sauce to stick to the noodles, and then also to my waist line.
Once everything was ready, we each got our noodles and then scooped out as much sauce and seafood as we liked. Pardon the unexciting picture. I forgot to snap one before we ate, and had to throw together a bowl with hardly any sauce left. But trust me… this stuff is good!