Seafood Pasta with Garlic Lemon Butter Sauce

This is a dish that reminds me of our time in Bosnia. It is simple and very fresh. Don’t cheat on the lemon zest. It really lifts the flavor profile. If you wanted to add a bit more, I think 8 oz of mushrooms sautéed in the sauce or 1/4 cup toasted pine nuts sprinkled over the top would be great as well. Let me know what you think. Three out of four available Tui’s loved this dish and there were no leftovers. That is a stamp of approval for me!

 

Ingredients

• 12 ounces dried pasta (your choice!)
• 1/4 cup unsalted butter
• 3 to 4 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• Grated zest from 1/2 lemon
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 lb seafood combination (squid,shrimp, mussels)
• 3 ounces (about 3 cups) baby arugula leaves
• Shaved parmesan cheese for garnish

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain cooked pasta.
2. In the same large pot over medium heat, melt the butter and cook an additional 1 to 2 minutes. If you want browned butter, cook until it has a light brown color. Add the garlic and thyme, stir, and cook until fragrant, about 1 minute. Be careful not to over-brown the butter or garlic.
3. Remove the pot from the heat. Add the olive oil, lemon juice, lemon zest, and salt. Stir to combine. Add the pasta, arugula, and pine nuts and toss to coat with the sauce. The arugula will wilt.
4. Transfer pasta to a serving bowl, platter, or individual plates. Top with shaved parmesan cheese. Serve immediately.