Since I made my first egg noodles (pasta), I have been thinking about what sauce (soup) goes with it. I didn’t have salt in my egg noodles. I decided a seafood soup would work perfectly with the noodles. To match my great efforts on the noodles, I chose wild-caught ingredients.
Due to personal preference, I made the soup a little sweet by adding sugar. It is an easy, quick, and savory dish.
Easy Seafood Soup (Pasta)简易美味海鲜浓汤
An easy and savory seafood dish. It could be used as pasta sauce or as a main course.
Equipment
- 10" or 12" frying pan
Ingredients
- 8 oz shrimp (with or without shell)
- 6 oz squid tube (3-4 pieces)
- 6 oz scallop
- 10-12 pieces cherry tomato
- 3-4 clove garlic
- 0.5 tsp salt
- 1 tbsp sugar
- 0.5 cup white wine
- 0.5 cup milk (optional)
- 1 tsp dried herbs (optional)
Instructions
- Cut the squid tubes into rings
- Remove shrimp shells if needed
- Mince the garlic
- Heat the pan at high heat. Sautee the seafood ingredients without oil
- Once no more liquid comes out of the ingredients, turn the heat to medium. Add 2 tbsp of olive oil. Sautee for 2 more mins. Remove the seafood
- Add cherry tomatoes and the minced garlic. Add 1 tbsp of olive oil. Sautee at medium heat until the tomato juice start bursting out. You can tilt the pan to have oil cover the tomatoes
- Add the wine, and keep the heat at medium. Once reduced to 1/3, add the seafood again and mix. Add the salt, sugar, and dried herbs. Simmer for 2-3 mins. Add water if needed.
- Add the milk and simmer at medium heat for 2-3 mins. Taste it, so you can adjust the flavor with salt.
Video
Notes
-I bought all seafood ingredients separately. There is premixed seafood (some include mussels) sold at grocers.
-Dried herbs are optional and could be replaced with fresh basil (minced).
-You can also add some minced red chili peppers.
-You can replace the milk with stock, heavy cream, or even water.
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