WebPat dry and season with salt, pepper, and cayenne. Measure out all remaining ingredients. This dish comes together fast as we will whip up the shrimp and …
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This is a quick and easy way to prepare mixed seafood in a creamy garlic wine sauce, aka “mariscos al ajillo” in Spanish. This recipe calls for a combination of shrimp, squid or calamari, and bay scallops – plus any additional seafood that you would like to add or replace. Jump to Recipe En Español
Thaw and drain the seafood medley if frozen. Set aside until ready to cook. Set a heavy bottomed pan over medium heat. (I used my cast iron skillet and it worked perfectly.) Add the olive oil and let it warm up. Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes.
Directions. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving. A luxuriously rich and user-friendly butter sauce!
Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook until shrimp turn pink and scallops are firm and opaque, 4-5 minutes. Stir in parsley.