Many people know of calamari (squid) as being fried, but rarely do you see it pan sautéed in a meal. In this recipe, I combined it with shrimp and vegetables, made a “cream” sauce (no dairy), and tossed it with our favorite pasta noodles. The “creamy” sauce is made of the seafood and vegetable stock that you will get once you add water, and the “creamy” sauce comes from mixing a little cold water with corn starch to thicken your sauce. This recipe is for 8 servings. We ate some for dinner, and saved some for lunch the next day, and shared some with family. Here we go…..
Step 1- Start boiling 1 pound of your favorite pasta. Drain. Put on side until ready to toss with completed “creamy” sauce.
- 1 box (1 pound or approximately 1 pound of pasta)
Step 2- Saute’ vegetables in oil.
- 2 celery stalks, sliced and diced
- 1/2 large bell pepper, chopped into small pieces
- 2 green onion stalks, sliced into small pieces
- 1 large handful parsley, finely or coarsely chopped
- 2 tablespoons chopped garlic
- 1 large portabella mushroom, top of mushroom peeled off, to reveal lighter part of mushroom, chopped into small bite size pieces
- 8 teaspoons vegetable oil if fasting (or extra virgin olive oil, if not fasting)
- non stick pan
Step 3- Add 1 pound of headless and already peeled shrimp, and 1 pound of cleaned and sliced squid (slice the body part only, not the part with the legs) to your vegetables and saute’ for about 10-15 minutes, until cooked, on medium-high heat. (turn down heat if gets too hot)
- 1 pound headless and already peeled shrimp
- 1 pound cleaned and sliced squid
- 1 1/2 teaspoons salt (one and a half teaspoons salt)
- fresh cracked black pepper (whatever amount you want, depending on how spicy you want it)
- 1/3 teaspoon cayenne pepper (this will make it spicy, so you can avoid it if you do not like spicy food)
- 1/2 teaspoon dried oregano, crushed between your fingers to make it powdery, to release more of its flavor
- 1 cup water
Step 4- Make your dish “creamy” by adding mixture of COLD water and cornstarch, and blending into the seafood mixture. (If your cream sauce is too thin, make another 1/2 cup of cold water with about 1 tablespoon of cornstarch and mix it well and add it to your seafood mixture. If your mixture is too thick, then add a little warm water and mix well until you reach your desired consistency. Sauce will thicken VERY quickly, and you may need to decrease your heat. Once the desired consistency is reached, remove from heat.
- 3 tablespoons cornstarch mixed into 1 cup of COLD water (will look like milk once diluted well)
- 1/2 of a freshly squeezed lemon onto each serving-optional
Step 5- Toss pasta with sauce, and serve. (If you have leftovers, you can either warm as is, or add a tablespoon or 2 of water to thin it out and make it creamy again). Enjoy !!!!