Swicy Seafood Pasta
A vibrant fusion dish where succulent seafood meets a delightful balance of sweet and spicy flavors, all tossed with perfectly cooked pasta. This recipe brings an exciting twist to your dinner table, combining the best of Asian-inspired sweetness and heat with classic Italian pasta.
Ingredients
- 300 g linguine or spaghetti
- 250 g large shrimp peeled and deveined
- 250 g sea scallops
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 0.5 teaspoon red chili flakes or to taste
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- 0.5 cup vegetable broth or pasta water
- 2 stalks green onions chopped for garnish
- 0.25 cup fresh cilantro chopped for garnish
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, prepare the sauce: In a small bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, and sesame oil.
- Pat shrimp and scallops dry with paper towels. Season lightly with salt and pepper.
- Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger, and red chili flakes. Sauté for 1 minute until fragrant.
- Add shrimp and scallops to the skillet. Cook for 2-3 minutes per side, until seafood is opaque and cooked through. Do not overcook. Remove seafood from the skillet and set aside.
- Pour the prepared sauce into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in ½ cup of reserved pasta water or vegetable broth.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Return the cooked shrimp and scallops to the skillet. Gently toss everything together. If the sauce is too thick, add a little more pasta water.
- Serve immediately, garnished with chopped green onions and fresh cilantro.
Notes
For a richer flavor, use homemade seafood stock. Adjust chili flakes to your spice preference. Try adding bell peppers or spinach for extra vegetables. Serving suggestion: Garnish with fresh cilantro or basil.