Mengintip Resep Seafood Linguine Restoran Terkenal di Liverpool

Seafood Linguine

Seafood Linguine

Seafood linguine is a delicious pasta dish packed with a variety of fresh seafood, tossed in a flavorful sauce, perfect for seafood lovers.

Bahan dan Alat yang Diperlukan

  • 250g linguine pasta
  • 200g shrimp, peeled and deveined
  • 200g mussels, cleaned and debearded
  • 200g squid, cleaned and sliced into rings
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup white wine (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Large pot for boiling pasta
  • Large skillet or pan
Loker Terbaru  Lowongan Kerja: Asst. Fire, Life Safety & Environment Manager di Swissôtel Nusantara

Cara Memasak

  1. Cook linguine pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet or pan, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant.
  3. Add shrimp, mussels, and squid to the skillet. Cook until shrimp turns pink, mussels open, and squid turns opaque.
  4. Add cherry tomatoes to the skillet and cook for a few minutes until they start to soften.
  5. If using, pour in white wine and let it simmer for 2-3 minutes.
  6. Add cooked linguine to the skillet and toss everything together until well combined.
  7. Season with salt and pepper to taste.
  8. Garnish with chopped fresh parsley before serving.
Loker Terbaru  Resep Kacang Kribo Tepung Ketan Rose Brand pedas Manis Buat Nagih

Saran Penyajian

Seafood linguine is best served hot, garnished with additional chopped parsley and accompanied by a slice of crusty bread or a simple green salad.

Jumlah Kandungan Nutrisi

  • Kalori: 350 per porsi
  • Lemak: 10g
  • Karbohidrat: 45g
  • Protein: 20g
  • Kolesterol: 100mg
4.7 rating based on 60 reviews
25 minutes 10 minutes

Tinggalkan komentar

We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.
Privacy Policy