Seashore Pasta

This breezy recipe for seashore pasta combines tender seafood with summer corn and tomatoes in a buttery white wine sauce for the perfect beachy supper!

We do love the beach, the Southern husband and I.  Being the true Jersey girl that I still am, the proper term is “down the shore” but whether you call it the shore, the beach or the seaside, we are always up for a long hand in hand stroll along the waves.

Here we are down the shore at beautiful Point Pleasant Beach in New Jersey.  I think it was a windy day in March, but we were perfectly happy bundled up in the late winter winds.

The last seashore trip we took was back in February, and it was also one of the very best we’ve ever had…we spent a glorious week in sunny Puerto Vallarta at my brother and sister-in-law’s gorgeous home right on the water.

I have such amazing memories of that trip, and almost all of them have a beautiful seashore background.  Can’t you just hear those crashing waves?

It seems like a lifetime ago, before the world hunkered down, back when my hair wasn’t curly and before we picked up and moved down to North Carolina.  I know there are some gorgeous beaches here too, and when we start getting back to normal I’m excited to explore them.

But until then, I’m getting my seashore vibes on my looking keeping this Puerto Vallarta picture as my phone screen background…

…and cooking up easy breezy seafood suppers that give dinnertime just a bit of that beachy, down the shore vibe.

This one matches up shrimp and scallops with fresh summer corn and tomatoes, all in a buttery white wine sauce…all my favorite summer flavors on one plate!

Here’s how you make Seashore Pasta!

I like to use linguine for this recipe, but any long pasta will do.  Cook it up in nice salty water – it should remind you of ocean water! – and save a cup of that starchy salty water before you drain it.

Next, sauté up some chopped shallots in a little butter, add some white wine, and then more butter until you have a beautiful silky sauce.

You are going to cook up some scallops and shrimp in that sauce until they are just done (about 5 minutes) and then stir in some fresh chopped thyme, some fresh corn kernels and some chopped cherry tomatoes.  You aren’t really cooking the veggies, you are just warming them up a tad.

Add the pasta and toss until everything is well combined, sprinkling in some Parmesan cheese as you go.  Drizzle in some of the reserved pasta water if you need to loosen up the sauce a bit.

Now all that’s left to do is divide your glorious buttery seashore pasta among plates, garnish with a little more fresh thyme and a grinding of fresh pepper and serve at once!

And know that someday, somehow, we will all make it back to our beloved vacation spots and make more wonderful memories.

Love to all,

Kate xo

 

Print