This seafood pasta is a quick and tasty dish that will impress all your friends and family. Before I dive into this recipe, I wanted to share about supporting sustainable seafood. Whenever my husband and I allow ourselves to eat seafood (we only have meat once-twice a week, click here to read why) we only buy wild caught seafood. We avoid farmed fish as much as we can as it causes a lot of environmental issues and it’s pretty disgusting to consume. Read below on why you should avoid farmed fish.
Recently my friend introduced me to Ocean Wise seafood. “Ocean Wise makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come.” You can identify their products if you spot the below logo on their packaging. For more information about Ocean Wise and which retailers, suppliers and restaurants carry sustainable seafood, click here. So before cooking this recipe, please consider purchasing Ocean Wise seafood or wild caught.
Ocean Wise Seafood Logo:
WHY YOU SHOULD AVOID FARMED FISH:
- Farmed fish contain little nutritional benefits, especially Omega-3 fatty acids as fish naturally receive these nutrients from aquatic plant life
- Farmed fish are fed corn or soy promoting the growth of unhealthy amounts of incorrect fatty acids. Naturally fish are carnivores and they should be eating other fish.
- Farmed fish are given antibiotics which can cause “antibiotic-resistant disease in humans”.
- They experience stress and pain of being confined and are killed in inhumane ways.
- They are filled with disease and this spreads to the ocean infecting wild fish.
- Farms clean their waters using concentrated chemicals and toxins but those flow back into the ocean damaging natural ecosystems.
- Farmed fish live in their own poop! Yuck.
- Fish farms are environmentally unsustainable.
(Sourced from “Mind Body Green“)
Well I hope you guys enjoy this recipe! If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured. If you’re not on Instagram, please share it with your family and friends.
Disclaimer: I am not sponsored by any companies listed in this post.
TOMATO ZUCCHINI SCALLOP PASTA RECIPE
SERVES 4 | PREP TIME 15 MINS | COOK TIME 15 MINS
- 1/2 LB OF WILD CAUGHT BABY BAY SCALLOPS (WASHED WELL)
- 250 GRAMS OF LINGUINE PASTA
- 2 ORGANIC VINE TOMATOES DICED
- 2 ORGANIC ZUCCHINIS DICED
- 1 HANDFUL OF ORGANIC FRESH BASIL LEAVES
- 4 GARLIC CLOVES FINELY MINCED
- 1 TSP OF RED PEPPER FLAKES
- 1 CUP OF CANNED ITALIAN PEELED TOMATOES WITH JUICE
- 1/2 CUP OF GOOD WHITE WINE
- 2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL
- GRATED PARMIGIANO CHEESE
- SALT AND PEPPER TO TASTE
- Prepare your ingredients as listed above.
- Begin boiling the linguine to Al Dente texture according to package instructions and strain your pasta.
- In a large wide sauce pan set on medium high heat, pour your olive oil in. Once it’s hot, add in your scallops and fry for a maximum of 2-3 minutes and no more or they will be overcooked. Remove scallops and set aside.
- In the same pan, add in your minced garlic, hot pepper flakes and fry until garlic is tranluscent. Then add in your white wine and stir.
- Add in your basil leaves, chopped tomatoes and zucchini and fry until soft.
- Pour in your whole peeled tomatoes and stir until everything is combined. Season with salt and pepper.
- Lower the heat, add back in your scallops and mix well.
- Then add your cooked pasta and until pasta is evenly coated in sauce.
- Served with grated parmiagiano and fresh basil.