Seafood Santorini Recipe
Sautéed shrimp, scallops, and kalamari in lemon-wine sauce, tossed with pasta and mizithra.
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Ingredients
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Seafood
Pasta
Sauce
Topping
Method
Preparing the Seafood
Heat Olive Oil
Allow the oil to become hot but not smoking.
Sauté the Seafood
Cook for about 3-5 minutes or until the shrimp turns pink and the scallops are opaque.
Making the Sauce
Sauté Garlic
Stir frequently to prevent burning.
Add Wine and Lemon Juice
Let it simmer for about 2-3 minutes to let the alcohol evaporate.
Season the Sauce
Taste and adjust seasoning if necessary.
Finish the Sauce
This adds a fresh flavor to the dish.
Cooking the Pasta
Boil Water
Use about 1 tablespoon of salt for the water.
Cook the Pasta
Stir occasionally to prevent sticking.
Drain Pasta
Do not rinse the pasta.
Combining Everything
Combine Pasta and Sauce
Toss everything together gently.
Adjust Consistency
The sauce should coat the pasta lightly.
Serve the Dish
Garnish with extra parsley if desired.