Did you know that, a few centuries ago, seafood was much cheaper than meat, especially in places close to the sea? New York was once said to be the largest oyster harvesting plantation, with reefs covering hundreds of square meters and oysters as big as a plate. That’s why seafood was used to bulk up dishes when there wasn’t quite enough meat. Old recipes contain many exotic surf-and-turf combinations, such as Spanish paella with rabbit and calamari, British beef and oyster pie, pigeon with lobster tail, and Philadelphia fish cake dogs.
Don’t worry! I’m not going to offer you a shrimp and oxtail recipe today. I’m telling this story to emphasize how common and previously inexpensive seafood, such as squid, prawns, and oysters, has become a rare delicacy nowadays.
With this tagliatelle recipe, you can cook the perfect lunch or dinner for your whole family with only 1 lb (just under half a kilo) of shrimp. The sauce, cooked in the same pan where the shrimp were seared, has a lovely seafood flavor, enhanced with lemon zest, sun-dried tomatoes, and spices.
Please let me know if you would like to see more fish, seafood, and surf-and-turf recipes on my blog, and I’ll be happy to share. 🙂
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