Creamy Seafood Angel Hair Pasta Recipe

About this recipe

A delightful pescatarian dinner featuring tender seafood, creamy sauce, and angel hair pasta, perfect for solution seekers looking for a quick yet elegant meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 125G Daylesford Organic Brandy Butter
• 300ml British Creme Fraiche
• 305G Quartered Artichoke Hearts, 305G
• - Filippo Berio Garlic Flavoured Olive Oil
• 250 G Onion Shallots 300g
• - De Cecco Spaghetti
• 250G Shallot Onion - 250g
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G

Instructions

1. 1. Heat 2 tbsp garlic flavoured olive oil and 2 tbsp brandy butter in a large skillet over medium heat. Add 2 tbsp minced shallots, 2 tbsp minced shallots, and 1 tsp chopped parsley, sautéing until softened and fragrant, about 2 minutes.
2. 2. Stir in 1 heart of artichoke (quartered) and 2 tbsp chopped cherry tomatoes, cooking for another 2 minutes.
3. 3. Add 2 more tbsp chopped cherry tomatoes to the skillet and cook for 2 to 3 minutes, stirring occasionally, until softened and slightly saucy.
4. 4. Stir in 1/2 cup creme fraiche and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. 5. Meanwhile, cook 1 lb spaghetti according to package instructions. Drain and toss the pasta with the sauce.
6. 6. Serve the pasta hot, garnished with additional parsley if desired.