Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Koh Pangan seafood pasta


By Food story (Visit website)




We spent this new year vacation on Koh Pangan in Thailand and since we came back I couldn't help thinking about seafood pasta we had in Angels bay restaurant. Surprisingly, it is an excellent pizzeria ran by the French.

Twice we came there and twice this pasta with cream and seafood (mussels, squid, shrimps etc.) was on our table among the pizzas. The pasta was huge, so the owner (Yulia) could never finish it. We kept waiting quietly and as soon as she gives up. Both times the bowl got cleaned up by the end of the dinner.

Unable to deal with my craving for it, I decided to try and replicate it at home. The taste came out really close to the one in Angels bay. So I'm happy to share the recipe.

Seafood pasta in cream sauce

serves 4

250 gr fettuccine (I prefer fettuccine and linguini however in Angels bay they use spaghetti)
250 gr peeled shrimps or mixed seafood (you can use scallops, squid or mussels)
1 tbs of butter
extra virgin olive oil
3 cloves of garlic, peeled and cut in half lengthwise
1 fresh red chili, deseeded and finely chopped (this I add from myself because I like to have some heat)
grated zest of 1 lemon
1/2 glass of dry white wine
300 gr heavy cream
coarse salt 
freshly ground black pepper
100 gr grated parmigiano
handful of fresh basil or parsley leaves


In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic.

Return the pan with oil and juices on medium heat. Add the wine and stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add the cream, lemon zest and heat. Season with salt and black pepper to taste.


Bring water to boil in a large pan, add salt and 2 tbs olive oil. Cook the fettuccine according to producer's instructions to 'al dente', drain.

Add fettuccine and shrimps to the pan with cream sauce and mix well. Serve immediately sprinkled with fresh parsley and grated parmigiano and enjoy.




Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Multicolore pasta salmon a la crema
    Multicolore pasta salmon a la crema (1 vote)
    Main Dish Very Easy
    7 Minute(s) 10 Minute(s)
    Ingredients : * 1 large onion (minced) * 2 garlic cloves (minced) * 250mls of single cream * 2 egg yolks * 10 large mushrooms (chopped rough...
  • Recipe Seafood stir fried rice
    Seafood stir fried rice (1 vote)
    Main Dish Very Easy
    20 Minute(s) 10 Minute(s)
    Ingredients :1 cup short grain rice 2 cups chicken stock 1/4 pound bay shrimp 1/4 pound bay scallops (small ones) 2 medium shallots, chopped 4 cloves of ...
  • Recipe Seafood pasta - squid ink pasta with prawns and grilled calamari!!
    Seafood pasta - squid ink pasta with prawns and grilled calamari!!
    Main Dish Very Easy
    10 Minute(s) 15 Minute(s)
    Ingredients :500gr squid ink pasta - cooked until al dente 1 kg prawns 250 gr squid - cut into manageable pieces and scored in a criss-cross fashion olive oil ...
  • Recipe Pasta and chicken salad
    Pasta and chicken salad (2 votes)
    Starter Easy
    20 Minute(s) 15 Minute(s)
    Ingredients :1.Pasta - 250 gm 2.Skinned and Cooked chicken Pieces - 1 cup 3.Mayonnaise - 3 tbsp 4.Grated Carrot - 4 tbsp 5.Finely Chopped Onions - 1 6.Ground ...