Here’s a great recipe which looks impressive, tastes fabulous but is quick and easy to make. It’s also a perfect meal to cook for a romantic dinner for two as you can chop up all the vegetables in advance and throw everything together in one pan in minutes. Your dinner date (or husband) will be very impressed with your chef skills!
You can easily double up on the quantities to cook a larger portion for a dinner party with friends, as a great choice for entertaining, avoiding the need to slave over a hot stove for hours. To make a more substantial meal, serve some extra garlic bread alongside so you can mop up all those lovely garlicky seafood juices with your bread at the end. There’s minimal washing up afterwards too!
I usually cook in a wok but a deep frying pan or skillet would work fine. To make the lower fat version use yoghurt instead of cream. Also, remove from the heat when you stir in the yoghurt, especially if using low fat, otherwise the sauce might split. You can also add frozen peas to this recipe or use instead of the other vegetables if you haven’t got mini sweetcorn and mangetout available.
Serve with or without the spaghetti, it’s up to you or with courgetti for a lower carb version and enjoy with the rest of the white wine!
350g of mixed seafood eg mussels, squid rings, prawns (either fresh or defrosted from frozen)
a heaped tablespoon of fresh mangetout, roughly chopped
a heaped tablespoon of mini sweetcorn, roughy chopped
a few spring onions, chopped
3 cloves of crushed fresh garlic
a teaspoon of butter for frying
half a teaspoon of fresh or dried mixed herbs plus a few fresh herbs to garnish
half a fresh red chilli (or you can use a few dried chilli flakes)
100ml of white wine
1 tablespoon of single cream or plain natural yoghurt
freshly ground black pepper to season to taste
Saute the mixed seafood with 3 cloves of crushed garlic and spring onions in the butter in a large wok or skillet. This takes just a few minutes.
Add the roughly chopped mangetout, chopped mini sweet corn, peas, fresh or dried mixed herbs, half a chopped red chilli (or dried chilli flakes), a little freshly ground black pepper, plus 100ml of white wine.
Cook while stirring for another 5 minutes in the pan until the vegetables are just about cooked but still have some crunch, giving texture to the dish.
Remove from the heat and stir in the cream or yoghurt.
Serve immediately on a bed of cooked spaghetti or on it’s own for a lighter meal and pour yourself a glass of the remainder wine. Enjoy!