Spaghetti with sour cream and seafood mix

Name: Spaghetti with sour cream and seafood mix
Ingredients: 150 g mussels; 150 g shrimp; 15 ml olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 teaspoon dried basil; 50 ml rosé wine; 200 ml fresh orange juice; 10 g butter; 2,000 ml water; 10 g salt; 200 g spaghetti; 1/2 teaspoon dried basil; 1/4 teaspoon ground pepper; 1/4 teaspoon salt; 2 tablespoons sour cream with at least 20% fat; 30 g grated Parmesan

Pasta/Pizza - Spaghetti with sour cream and seafood mix by Clara D. - Recipia

Spaghetti with sour cream and seafood mix brings mussels and shrimp together with pasta cooked just shy of al dente, in a sauce with rosé wine and orange juice. Sour cream and Parmesan coat everything in a creamy layer, with a little sauce left on the plate for each forkful. I eat them with the sauce pooled at the bottom of the plate, scooped up with the last forkful of pasta. Preparation: 15 minutes. Cooking: 34 minutes. Total time: 49 minutes. Serves: 2. About 780 kcal and 52 g protein per serving.

Ingredients

For the seafood

150 g mussels
150 g shrimp
15 ml olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon dried basil
50 ml rosé wine
200 ml fresh orange juice
10 g butter

For the spaghetti

2,000 ml water
10 g salt
200 g spaghetti
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
1/4 teaspoon salt
2 tablespoons sour cream with at least 20% fat
30 g grated Parmesan

Preparation

1. Rinse 150 g of shrimp and drain them. Put them in a saucepan with 150 g of mussels, 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 1/2 teaspoon of basil. Add 50 ml of rosé wine and cook for 5 minutes, until most of the liquid has evaporated. 2. Pour in 200 ml of fresh orange juice and add 10 g of butter. Simmer for 10 minutes, until just a little sauce remains in the pan. 3. Put 2,000 ml of water and 10 g of salt in a pot. Bring the water to a boil in about 10 minutes, then add 200 g of spaghetti and cook for 9 minutes, until just shy of al dente. 4. Drain the pasta and return it to the pot. Toss with 1/2 teaspoon of basil, 1/4 teaspoon of pepper, 1/4 teaspoon of salt, 20 g of grated Parmesan and 2 tablespoons of sour cream. Divide among plates, top with the seafood and its sauce, then sprinkle over the remaining 10 g of Parmesan.

Notes

For a gluten-free version, use 200 g of gluten-free spaghetti. Seafood is an allergen, and sour cream and Parmesan contain dairy. Serve with a green salad and a glass of white wine. I don't rush the ten minutes with the orange and butter; I let the sauce bubble gently. If using frozen seafood, thaw it completely and drain it well first, so the liquid doesn't thin the sauce. Small shrimp cook faster than large ones; take them off the heat when they turn opaque. Leftovers keep in the fridge for up to 3 days; when reheating, add a tablespoon of water, since the spaghetti absorbs the sauce.