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Creamy Chimichurri Tilapia Pasta

Pan-seared tilapia flaked over pasta tossed in a bright, herby chimichurri finished with cream off the heat to keep its color and flavor fresh.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 590
Ingredients Method

Ingredients
  

  • For the Tilapia
  • 4 tilapia fillets about 5 to 6 oz each
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Creamy Chimichurri
  • 1 cup packed fresh parsley
  • 2 tablespoons fresh oregano leaves or 1 teaspoon dried
  • 3 garlic cloves
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • For the Pasta
  • 12 oz linguine or penne
  • Salt for the pasta water

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. Before draining, reserve 1 cup of the pasta water.
  2. While the pasta cooks, combine the parsley, oregano, garlic, vinegar, olive oil, red pepper flakes, and salt in a food processor. Pulse until finely chopped but not fully smooth.
  3. Pat the tilapia fillets dry and season with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear for 3 to 4 minutes per side.
  4. Set 2 tablespoons of the chimichurri aside for garnish. Whisk the cream into the rest, off the heat, until smooth.
  5. Toss the hot, drained pasta with the creamy chimichurri over the lowest possible heat, adding splashes of the reserved pasta water until silky.
  6. Flake the seared tilapia over the pasta, drizzle with the reserved plain chimichurri, and serve immediately.