This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.
Would you be surprised if I told you, I probably eat more pasta, than I do tortillas or tacos?
It’s true!
This past year, while I’ve been working on Chicano Bakes, I’ve spent about 10-12 hours each day making sweets cookies and breads, and after a long day of work, I can’t always muster up the energy to make anything time consuming, like guisado for dinner. So more often than not, we’ll have pasta. I like making a quick cacio e pepe (which tbh is just mac and cheese for grown ups), other times I like to make a quick lemon parm sauce that I can toss just about any noodle in. Bucatini and cavatappi are two of my favorite pasta shapes for a saucy sauce, and are perfect for the dish we’re making today.
Today we’re making bucatini tossed in a creamy lemon garlic parm sauce that we’re pairing with Sea Cuisine’s Garlic & Herb tilapia that’s seasoned with garlic, basil, thyme, & parsley. The tilapia is responsibly sourced, and it also has 21 grams of protein per serving, and has no artificial flavors.
When I was baking the fillets in the oven, my kitchen smelled so good. I snuck in a couple of bites after the fish was done, and I really enjoyed that the tilapia was well seasoned. If I’m going to be spending money to buy frozen fish, it’s definitely going to be this! Aside from having to open up the package and preheating the oven, I didn’t have to do any work–the fish was already seasoned! I was pleasantly surprised, and ‘m really glad Sea Cuisine shared extra fillets with me because we’ve already had the tilapia over rice for lunch twice now!
Anyways, the sauce comes together in just a few minutes while the fish cooks up in the oven. If you have any time this week, pick up a few Garlic & Herb Tilapia fillets and give this recipe a try!
Lemon Parm Pasta
Serves 4
2 Sea Cuisine Garlic & Herb Tilapia fillets
12 ounces pasta
1/4 cup butter
6 cloves garlic minced
1 teaspoons black pepper
2 teaspoons fresh thyme
zest of 2 lemons
2 1/2 teaspoons flour
1/2 cup pasta water
Juice of 2 lemons
3/4 cup heavy/whipping cream
1 cup freshly grated parmesan cheese
Cook the fillets according to the package.
Bring a large stockpot filled with a few cups of water to a boil over medium heat.
Once the water has come to a boil, add the pasta and cook accordingly to the directions, then start making the sauce.
In a large saucepan over medium-low heat, melt the butter. Once the butter has melted, increase the heat to medium, then add the minced garlic, black pepper and thyme, then cook for 3 minutes, stirring occasionally to prevent from burning. Sprinkle in the lemon zest, then whisk in the flour and cook for 2 minutes. Pour in the pasta water, followed by the lemon juice and cream, then whisk in the parmesan.
Simmer the sauce for 3-4 minutes until it starts to thicken and bubble. Once the sauce has thickened, add the pasta and toss to coat. Remove from heat
I like to slice the tilapia fillets in half once they’re done cooking. Once you’re ready to serve plate the pasta, then top with black pepper, parmesan, and a piece of fish.
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