Este esparguete de frutos do mar é a solução perfeita para uma refeição rápida, saborosa e cheia de sabor a mar. Combinando a simplicidade do esparguete com a praticidade do miolo de camarão e das delícias do mar, este prato fica pronto em minutos e é ideal para um jantar durante a semana ou quando apetece algo reconfortante sem grande complicação na cozinha.

Ingredientes (4 Pessoas)

  • 350 gr de esparguete
  • 2 embalagens de miolo de camarão
  • 2 embalagens de delícias do mar
  • 1 molho de salsa fresca
  • 6 dentes de alho
  • 3 colheres de sopa de pimentão-doce
  • 50 gr de margarina
  • sal

Preparação

  1. Coza o esparguete de acordo com as instruções da embalagem.
  2. Depois de cozido, escorra-o e reserve.
  3. Numa frigideira coloque um pouco de sal, a margarina em cubinhos, os alhos muito picadinhos e o pimentão-doce.
  4. Leve a frigideira ao lume.
  5. Quando a margarina começar a derreter, mexa e adicione o miolo de camarão e as delícias do mar.
  6. Deixe cozinhar em lume brando até os camarões ficarem rosados e as delícias do mar estarem fofinhas.
  7. Acrescente o esparguete, envolva bem.
  8. Deixe no lume até o molho estar praticamente seco.
  9. Polvilhe com um bom molho de salsa fresca picada.
  10. Envolva e sirva.

Ready for a taste of the sea, with a simple Portuguese twist? Here’s the recipe in English.

Seafood Spaghetti

This Seafood Spaghetti is a wonderful example of the simple yet flavourful dishes that grace many Portuguese tables. While Italy is the master of pasta, Portugal, with its extensive coastline and love for seafood, has adopted and adapted pasta dishes to its own taste. This recipe is a quick and easy weeknight meal that uses convenient, ready-to-use seafood to create a satisfying dish with minimal fuss. Your interest in traditional Portuguese seafood dishes makes this simple, modern recipe a great addition to your collection, showing a different side of the country’s cuisine.

The flavour base is classic Portuguese: a generous amount of garlic and sweet paprika melted into butter, creating a fragrant and colourful sauce that coats every strand of spaghetti. The use of delícias do mar (seafood or surimi sticks) alongside shrimp is common in everyday Portuguese cooking for its convenience and mild, sweet flavour that appeals to the whole family. The final flourish of fresh parsley brightens the entire dish.

For a richer sauce, you could add a splash of dry white wine or a spoonful of tomato passata to the pan with the shrimp. While this recipe uses shrimp and surimi, feel free to add other quick-cooking seafood like mussels or small scallops. For a bit of heat, a pinch of crushed red pepper flakes would also be a delicious addition.

Ingredients (Serves 4)

  • 350g spaghetti
  • 2 packets of peeled, cooked prawns (shrimp)
  • 2 packets of seafood sticks (surimi), roughly chopped
  • 1 bunch of fresh parsley
  • 6 cloves of garlic
  • 3 tbsp sweet paprika
  • 50g butter or margarine
  • Salt

Method

  1. Cook the spaghetti according to the package instructions.
  2. Once cooked, drain and set aside.
  3. In a large frying pan, add a pinch of salt, the cubed butter, the finely minced garlic, and the sweet paprika.
  4. Place the pan over a medium heat.
  5. When the butter begins to melt, stir everything together and add the prawns and seafood sticks.
  6. Cook over a low heat until the prawns are pink and heated through, and the seafood sticks have softened.
  7. Add the drained spaghetti to the pan and toss everything together well.
  8. Continue to cook, stirring, until the sauce has reduced and coats the spaghetti.
  9. Sprinkle generously with a handful of freshly chopped parsley.
  10. Toss one last time and serve immediately.