One pan Seafood Rosé Pasta

I hope everyone is doing well in this pandemic. It's been so crazy being in the middle of the storm in NYC. The sheer number of patients and death has been overwhelming. We've had makeshift Covid ICUs, floors and tents outside the hospital and even in Central Park. As an overworked resident, we've all been feeling a lot of anxiety and stress. On the bright side, the curve has flattened and we are on the DOWNtrend! Yay. And I got a bunch of Tfal cookware to use :)

I haven't gone grocery shopping in a while so here's a simple pantry pasta recipe!

I used my bag of frozen seafood, which I always keep on hand in case I want to make Korean seafood Jeon/pancake or pasta. You can definitely substitute the seafood with any kind of protein! This came together so quickly and easily, which is a godsend when you work long shifts.

Also, can we talk about this cookware?!! The non-stick is amazing and everything just slides off my pans. Even the wash up afterwards is a breeze.

One Pan Seafood Rosé Pasta

serves 3-4 people

5 cloves garlic, minced
1 cup assorted seafood
2 tbsp white wine
1 cup tomato purée (you can also use a can of diced tomatoes and purée in a blender)

3/4 lb dry linguine pasta (about 3 servings of a regular box)
2.5 cup water
1 cup heavy cream
1/4 cup parmesan cheese
1/4 cup chopped parsley
salt and pepper

1. In a frying pan add 1 tbsp of olive oil and allow to heat on medium fire. Fry minced garlic until fragrant and barely brown
2. Toss in seafood, then white wine and stir until heated through. I used frozen seafood that was thawed in warm water and drained.
3. Add in 1 cup tomato purée and allow to simmer. Add 2 pinches of salt and pepper. Once bubbling, set aside in a bowl.
4. You can use the same frying pan without cleaning it and add the dry pasta and water on high heat. Stir frequently, bending the pasta in the water when it becomes pliable to prevent the tips of the pasta burning. Lower to medium heat when the pasta is all soft and cook for 8 minutes total. Add in a pinch of salt. Stir frequently
5. Check the pasta if al dente and to your consistency preference. There should be some starchy water left in the pan. Add back in the seafood tomato sauce and then the heavy cream. Toss in the parmesan cheese and season generously with salt and pepper to taste. Garnish with chopped parsley.
6. Stir around until sauce is slightly thickened. Serve while hot!