There is nothing like the taste of mini scallops, baby octopus, and oyster in rich garlicky broth! Add a touch of lemon juice and its zest and you have a light healthy meal in no time!
Seafood is one of the healthiest protein and the easiest to cook, with a whole-wheat pasta to complete a healthy delicious meal. In addition, do not forget the crusty bread to soak up all that succulent to die for broth!
.2 Lbs. seafood medley (mixed baby octopus, baby shrimp, oyster, mini scallop and sliced calamari).
.4 tbsp olive oil
.1 cup water
.1/2 cup white wine (alcohol free)
.2 tbsp butter
.4 cloves garlic minced
.1 tbsp salt
.1 tbsp black pepper
.1/2 tsp. crushed red pepper
.1 tbsp chopped fresh parsley
.1 can whole Corn kernel 15.25 oz
.2 medium Shallots chopped
.1 cup freshly grated parmesan cheese plus more for serving
.1/2 cup freshly grated fontinella cheese
.Juice and zest of 1 lemon
In a medium sauce pot heat olive oil and butter add shallots, sauté until soft. Add garlic and cook for few seconds.
Add water, wine, salt, black pepper and red crushed pepper bring to boil. Add seafood, cook for two to three minutes. With slotted spoon remove the seafood and set aside.
Add corn to the broth and cook for 5 minutes. Return the seafood and mix well. Turn the heat off.
Cook your pasta according to the package instruction.
Drain the pasta and add to the seafood, add cheese, lemon juice, zest and mix until all combined.
Top with fresh chopped parsley, grated cheese and serve with crusty bread. Enjoy!
Fresh basil could replace the parsley if desire.