Seafood Angelica
Elevate your dinner table with the luxurious flavors of Seafood Angelica, a delightful medley of tender shrimp, succulent scallops, and briny mussels tossed with delicate angel hair pasta in a creamy, herbaceous sauce infused with fresh angelica leaves, white wine, and a hint of zesty lemon. This gourmet seafood pasta recipe is perfect for impressing guests or indulging in a romantic night at home, combining elegant ingredients with simple cooking techniques. Finished with a sprinkle of Parmesan cheese and fresh parsley, Seafood Angelica delivers a restaurant-quality dish in just under an hour, offering the ultimate fusion of richness and freshness.
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Recipe Information
Ingredients
- 400 grams Angel hair pasta
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 2 medium Shallots, finely chopped
- 300 grams Raw shrimp, peeled and deveined
- 200 grams Scallops
- 400 grams Mussels, cleaned
- 150 milliliters White wine
- 200 milliliters Heavy cream
- 2 tablespoons Fresh Angelica leaves, finely chopped
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 50 grams Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions, drain, and set aside while keeping it warm.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, and sauté for 2-3 minutes until fragrant and translucent.
Add the shrimp and scallops to the skillet. Cook for 3-4 minutes until they start to turn opaque, then transfer them to a plate and set aside.
In the same skillet, add the mussels and pour in the white wine. Cover and let them steam for 5-6 minutes until the mussels open. Discard any that remain closed.
Lower the heat to medium-low and stir in the heavy cream, fresh Angelica leaves, lemon zest, and lemon juice. Allow the sauce to simmer gently for 2-3 minutes, stirring occasionally.
Add the cooked shrimp, scallops, and steamed mussels back to the skillet along with the butter. Season with salt and black pepper, and toss gently to combine and warm through for another 2-3 minutes.
Add the cooked angel hair pasta to the skillet, using tongs to gently toss and coat the pasta evenly in the sauce.
Sprinkle fresh parsley and grated Parmesan cheese over the dish. Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 327 mg | 25% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
