Seafood Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
561 kcal
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Course
Main Course
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Cuisine
Italian
Seafood Pasta
Description
Seafood Pasta features a medley of shrimp, scallops, clams, and mussels cooked with a robust tomato sauce made from pureed whole tomatoes, garlic, onions, and optional crushed red pepper flakes for a touch of heat. The sauce is simmered until it thickens slightly and enriched with butter. Meanwhile, the pasta is cooked separately and combined with the sauce for a well-rounded base. Prior to combining, the seafood is individually seasoned and seared: scallops are browned and opaque, followed by shrimp cooked until pink and tender. The clams and mussels can be added towards the end to steam open and infuse flavor. Chopped parsley adds a fresh, herbal note to finish. The dish balances seafood's natural sweetness with acidity from the tomatoes and richness from butter, offering a satisfying texture from tender shellfish and al dente pasta.
It can be served on its own, perhaps with crusty bread to soak up the sauce or a light side salad. The combination of seafood and spice makes it a flavorful main course that highlights fresh ingredients and cooking technique.
Ingredients
- 3 tablespoons olive oil divided use
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 1/4 teaspoon red pepper flakes optional, crushed
- 28 ounce can whole tomatoes pureed in a blender or food processor, San Marzano variety
- salt to taste
- black pepper to taste
- 2 tablespoons butter
- 12 ounces spaghetti or other long pasta
- 1/2 pound Shrimp peeled and deveined, leave tails on if desired for nicer presentation
- 1/2 pound sea scallops
- 1/2 pound clams scrubbed
- 1/2 pound mussels scrubbed and de-bearded
- 2 tablespoons parsley chopped
Instructions
- Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
- Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
- Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
- While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
- Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
- Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
- Cook the scallops for 1-2 minutes per side or until browned and opaque.
- Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
- Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
- Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
- Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
- Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 64g | 21% |
| Protein | 38g | 76% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 182mg | 61% |
| Sodium | 716mg | 30% |
| Potassium | 1066mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 27.5mg | 31% |
| Calcium | 192mg | 19% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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