I recently evaluated a few ocean growth tagliatelle and I was quick to foster a recipe that pre-owned this truly strange, low-carb pasta elective. It has such an extraordinary surface and flavor and I needed to full-on embrace the kinds of the ocean by consolidating it with my fish, and prawns. The lemon juice, garlic, and olive oil all assist with enhancing the tagliatelle and make a practically velvety-like sauce that when joined with the bean stew, tricks and prawns makes an exquisite light summer dish that you could undoubtedly serve at an evening gathering and make it look like you’ve gone through hours toiling over a hot oven. Actually, it requires 20 minutes tops!
What’s In It?
- 1/2 pack of Seamore Seaweed Tagliatelle
- 200g Raw Prawns
- 100g Cherry Tomatoes
- 75g Button Mushrooms
- A handful of Spinach Leaves
- 1/2 Red Chilli (use a whole one if you like it HOT!)
- 2 tbsp Olive Oil
- 1 tbsp Capers
- 1 Clove Garlic
- Juice of 1 Lemon
- Salt and Pepper
How Do I Make It?
Begin by heating up the ocean growth tagliatelle for 10 minutes. The parcel proposes longer than this, however, I favor the surface erring on the still somewhat firm side, in addition to it will have the opportunity to cook more when different fixings are added later.
While the ocean growth is cooking, hack the mushrooms, bean stew, and tomatoes.
Sear the prawns in a sprinkle of olive oil until they abandon dull dark to dynamic pink, then, at that point, add the hacked vegetables. Cook for around 5 minutes then add the lemon squeeze, salt, and pepper, olive oil, escapades, and garlic.
Channel the kelp pasta and add to the skillet. Mix together so everything is covered and afterward put the spinach leaves on top, leaving for a couple of moments to steam.
Give one more mix and afterward, you’re all set.
TOP TIP – When you channel the ocean growth tagliatelle why not save the fluid for use in different dishes? It makes the extraordinary base for a veggie fish-style stock, or what about making a vegan bouillabaisse?