Creamy Tomato Seafood Tagliatelle

Name: Creamy Tomato Seafood Tagliatelle
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion tagliatelle (uncooked); 8-10 baby squid rings (frozen); 5-6 shrimps (heads and tails removed, deshelled and deveined); 1 clove garlic (minced); 1/2 cup heavy cream; 1-2 tbsp tomato purée; 1-1 1/2 tbsp butter (unsalted); 1/4 tbsp apple cider vinegar; 1/4 tsp oregano (dried); splash cooking oil; sweet paprika to taste; garlic powder to taste; salt to taste; parsley leaves (chopped, for garnish)

k. @khairify

Singapore

Creamy Tomato Seafood Tagliatelle

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Ingredients

1 serving

1 portiontagliatelle (uncooked)
8-10baby squid rings (frozen)
5-6shrimps (heads and tails removed, deshelled and deveined)
1 clovegarlic (minced)
1/2 cupheavy cream
1-2 tbsptomato purée
1-1 1/2 tbspbutter (unsalted)
1/4 tbspapple cider vinegar
1/4 tsporegano (dried)
splashcooking oil
sweet paprika to taste
garlic powder to taste
salt to taste
parsley leaves (chopped, for garnish)

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Steps

1

Season the shrimp and squid with salt to taste, paprika to taste and garlic powder. Allow to marinate for 10-30 minutes in the fridge before cooking.
2

While waiting for seafood to be well marinated, cook pasta as per packaging instructions. Drain, then set aside.
3

Heat oil in a pan, then add seafood and cook on all sides for 3-5 minutes. Once cooked, remove from pan and set aside.
4

In the same pan, add garlic and cook until fragrant. Then, add tomato purée, stir and cook for one minute.
5

Pour cream into the pan and stir until the sauce is well combined.
6

Season sauce with salt and paprika to taste. Then add oregano and apple cider vinegar and stir. Bring to a boil and then simmer for 5-7 minutes or until the sauce thickens.
7

Add cooked pasta into the pan and stir until the pasta and sauce are well combined.
8

Add cooked seafood and butter, then stir.
9

Remove from heat. Garnish with parsley, then serve immediately.