Spaghetti Papillotes with Seafood

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Spaghetti Papillotes with Seafood

Spaghetti Papillotes with Seafood



Ingredients
Number of people
-
4
+

300 g spaghetti

200 g shrimp bouquet

200 g cuttlefish, cleaned

600 g of mussels

Hull

Praire

10 cl of liquid cream

5 tablespoons of olive oil

1/2 can peeled tomato

1 shallot

1 clove of garlic

2 sprigs parsley

6 basil leaves

1 pinch of cayenne pepper knife

Pepper

Salt


Preparation 
TOTAL TIME: 55 MIN
Preparation: 45 min
Cooking time: 10 min
Step 1
Cut off the heads of the shrimp.
Step 2
Scrape the mussels.
Step 3
Rinse all shellfish, cuttlefish and shrimp.
Step 4
Let it drain.
Step 5
Peel and chop the garlic and shallot.
Step 6
Brown this minced meat in 3 tablespoons of olive oil in a casserole dish.
Step 7
Then add shellfish and seafood.
Step 8
Let it heat by mixing, over high heat 2-3 min until the shells open.
Step 9
Add the drained and diced peeled tomatoes and the cream.
Step 10
Season with salt and pepper, add the cayenne pepper.
Step 11
Cook over high heat 3-4 min, stirring with a spatula.
Step 12
The sauce must become smooth.
Step 13
Set aside on the extinguished fire.
Step 14
Cook the pasta in boiling salted water with 1 tablespoon of olive oil.
Step 15
Drain them well.
Step 16
Preheat the oven to 180°C (thermostat 6).
Step 17
Mix the pasta with the seafood sauce, basil and chopped parsley.
Step 18
Cut out 4 large circles of parchment paper (30 cm in diameter).
Step 19
Oil them with a brush, and spread the seafood spaghetti on top, and pour a dash of olive oil.
Step 20
Close the papillotes well in slippers, put them on a plate and put them in the oven for 10 minutes.
Author's note
You can shell shell and peel the shrimp just before adding the tomatoes or mixing the sauce with the spaghetti.

I add my grain of salt


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