Seafood Angel Hair Pasta

This prawn and calamari pasta is the ultimate date night meal. Tossed in a light, garlicky white wine sauce, it lets the seafood shine without overpowering it. If you love fresh flavours, succulent seafood, and simple cooking, this pasta is sure to become a favourite.

Serves 4

Prep Time 25 minutes

Cook Time 20 minutes

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

200g long angel hair pasta or spaghetti
300g prawns, peeled and deveined
200g calamari rings
3 tbsp olive oil
5 cloves garlic, minced
1/2 brown onion, diced
1/2 cup white wine
1 tbsp fresh chilli (optional)
3 tbsp fresh parsley, finely chopped
Salt and black pepper, to taste

To Serve:

Lemon wedges
Extra fresh parsley

Directions

Bring a pot of salted water to a boil and cook the pasta according to the packet directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat 3 tbsp of olive oil over medium-high heat. Add the prawns and calamari in a single layer. Season lightly with salt and pepper. Cook for 1-2 minutes per side until the prawns are pink and the calamari is tender. Remove the seafood from the skillet and set aside.
Add the remaining olive oil to the skillet. Sauté the garlic and onion for about 1 minute until softened, then pour in the white wine and add chilli if using. Let it simmer for 2-3 minutes, reducing slightly.
Add the cooked pasta and reserved pasta water to the skillet, tossing for about a minute until the water thickens into a glossy sauce that coats the pasta. Return the prawns and calamari to the skillet and gently mix everything together until well combined. Season to taste with salt and pepper.
Divide the pasta among plates, garnish with fresh parsley, and serve with a lemon wedge on the side. Enjoy!