The Scoop
Seafood pasta just turned up the heat!
Tender shrimp, scallops, and calamari get tossed with fettuccine and a punchy tomato sauce loaded with garlic, butter, and red pepper flakes.
It’s simple enough for a weeknight but has plenty of restaurant-style energy!
Ingredients
- 4 tablespoons butter, divided
- 1 (8-ounce) package frozen seafood mix (shrimp, scallops, and calamari) or 2.5 ounces frozen shrimp, 2.5 ounces frozen scallops, and 2.5 ounces calamari
- 4 cloves garlic, minced
- 1 (28-ounce) can whole peeled tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 8 ounces fettuccine
- 1/2 teaspoon salt, plus more, to taste
- fresh parsley, optional, to taste, for garnish
Directions
- In a large skillet over medium heat, melt 2 tablespoons of the butter until sizzling.
- Add the frozen seafood mix to the melted butter, cooking while stirring, until the shrimp are pink and opaque, about 3-5 minutes.
- Transfer the cooked seafood mixture to a clean bowl and set it aside.
- Add the garlic and the remaining butter to the same skillet, sautéing until the garlic has softened and becomes very fragrant, about 1-2 minutes.
- Add the tomatoes with their juices and the red pepper flakes to the garlic mixture, using a spoon or spatula to break up the tomatoes into smaller pieces.
- Over medium heat, bring the tomato mixture to a simmer.
- Lower the heat to medium-low. Continue to simmer, stirring occasionally and breaking up the tomatoes with each stir for about 30 minutes.
- While the tomatoes simmer, bring a large pot of water to a boil.
- Cook the pasta to al dente, according to the package directions. Drain the pasta.
- Add 1/2 teaspoon of the salt to the tomato sauce, stirring to combine. Taste for seasoning and add the extra salt, as needed.
- Add the cooked seafood mixture with its juices and the cooked pasta to the tomato sauce. Toss until all the ingredients are evenly coated with the sauce.
- Top the pasta mixture with the parsley.
- Serve.
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