Golden linguine with seafood and turmeric!
Are you looking for a first course that combines the scent of the sea with a vibrant and modern touch of color?
Golden linguine with seafood and turmeric are the perfect answer for those who want to bring a refined fish recipe to the table that is extremely simple to make.
This dish was born from the evolution of a classic of maritime cuisine, where the saltiness of the cuttlefish and the sweetness of the shrimp tails meet the warm, earthy note of turmeric, creating a unique chromatic and flavor pairing.
The choice of turmeric is not accidental: besides giving a brilliant golden hue that enchants at first glance, this spice pairs divinely with mollusks.
Unlike classic curry, turmeric maintains a more delicate aromatic profile, allowing the authentic flavor of the fish to remain the true protagonist of the dish.
The secret of this preparation lies in the initial sauté, where garlic and the small bell pepper create a sweet, aromatic base that welcomes the seafood in a typically Mediterranean embrace of flavors.
The only advice is to use red and yellow bell peppers rather than green ones if possible, because the latter tend to darken the fish during cooking.
Why choose linguine? Contemporary cuisine loves “Healthy & Tasty” dishes.
Turmeric is known for its antioxidant properties, and pairing it with lean proteins like cuttlefish and shrimp makes this first course a balanced choice without sacrificing palate pleasure.
The finely chopped bell pepper adds that note of color and crunch that balances the softness of bronze-extruded pasta.
To obtain a creamy coating without adding cream or excessive fats, I suggest tossing the linguine directly in the seafood sauce during the last two minutes of cooking, adding a ladle of starchy pasta water.
This trick will allow the turmeric to distribute evenly, creating a golden glaze that clings perfectly to the pasta surface.
A pinch of black pepper and a shower of fresh parsley will complete the dish, offering a chromatic contrast between sunny yellow and bright green that will leave your guests speechless.
Approx. 574 kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients to make Golden Linguine with Seafood and Turmeric
- 6.3 oz linguine
- 5.3 oz baby cuttlefish
- 5.3 oz shrimp tails
- 1 bell pepper (small)
- to taste dried oregano
- 2 cloves garlic
- to taste parsley
- to taste salt
- 1 pinch black pepper
- 1 teaspoon turmeric powder
- 2 tablespoons extra virgin olive oil
Tools
- 1 Pan Nonstick skillet
- 1 Saucepan Steel saucepan
Preparation of Golden Linguine with Seafood and Turmeric
In a nonstick skillet, add the extra virgin olive oil and the chopped (or whole) garlic and let it lightly brown. Add the bell peppers cut into very small pieces and cook for a few minutes.
Add the cuttlefish cut into pieces, stir and cook for 3-4 minutes, then add the shrimp tails, a little water and cook for a few minutes, stirring often.
Add salt, chopped parsley and continue cooking, stirring occasionally.
Meanwhile, prepare salted water and bring it to a boil, add salt and put in the pasta.
Toward the end of cooking, add the turmeric, stirring well, and finish cooking.
When the pasta is al dente, drain it and finish cooking it in the sauce in the pan.
Plate and serve.
