Ingredients
- 450g linguine or spaghetti
- 450g shrimp, peeled and deveined (keep the tail for added taste)
- 450g lean beef strips
- 60ml olive oil
- 4 cloves of garlic, minced
- 120ml of white wine
- 1/4 cup to 1/2 of Snag jam, depending on taste
- 2 cups of fresh cherry tomatoes
- salt and pepper, to taste
- fresh parsley, chopped (optional)
Let’s start cooking
1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat 30ml of olive oil over medium-high heat. Add the beef strips and cook until browned, about 2-3 minutes. Remove the beef from the pan and set aside.
3. Add the remaining 30ml of olive oil to the same pan and add the shrimp. Cook until pink, about 3-4 minutes.
4. Add the minced garlic to the pan and cook for another minute or until fragrant.
5. Pour in the white wine and let it cook for 1-2 minutes, or until it has reduced by half.
6. Add the smoked tomato jam to the pan and stir until the shrimp, beef are evenly coated.
7. Add the cooked pasta to the pan and toss everything together until the pasta is well coated with the sauce.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with the cherry tomatoes, and chopped parsley if desired.
This surf and turf pasta dish with smoked tomato jam is a delicious combination of beef, shrimp, and pasta, and the smoked tomato jam adds a unique smoky flavour to the dish. Enjoy!