This dish tastes heavenly, presents beautifully and is quick to prepare. Feel free to substitute the seafood of your choice. Buy cleaned squid and use tentacles if desired. For some extra spice sprinkle with dried chili flakes.
1. Preheat the oven to 425ºF. Line a baking sheet with foil and spray with cooking oil.
2. Place the shrimp, squid and mussels on the prepared baking sheet. Roast for 8 minutes, or until the mussels open. Remove from the oven and keep covered.
3. While the seafood roasts, cook the linguini in boiling water until al dente, about 8 minutes. Drain, reserving 2 Tbsp of the pasta water for the sauce. Set aside.
4. While the pasta cooks, spray a large non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the onion, bell pepper and zucchini; stir-fry for 4 minutes, just until the vegetables begin to soften. Add the seafood, pasta, reserved pasta water, olive oil, lemon juice, garlic, chili sauce, cilantro, salt and pepper. Toss well and serve.
12oz raw shrimp, peeled and deveined (tail left on)
8 oz cleaned squid cut into rings
12 mussels, scrubbed
8 oz linguini
2 tsp vegetable oil
1 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced zucchini
3 Tbsp olive oil
3 Tbsp freshly squeezed lemon juice
2 tsp crushed fresh garlic
1 tsp hot chili sauce, or to taste
1/3 cup chopped cilantro or basil
pinch salt and freshly ground black pepper
Nutritional Analysis per Serving
Protein 32 g
Fat 17 g
Saturated Fat 2.5 g
Carbohydrates 52 g
Cholesterol 230 mg
Sodium 379 mg
Fiber 3.4 g
Prep Time: 10 minutes
Cook Time: 12 minutes