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–+ servings

Kickin' Seafood Pasta

SeafoodStove-Top
Time :50 minutes
Yield :4 servings
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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!
Hack it:
Swap the seafood mix for shrimp, mussels, crab, or your favorite combination.
Add spinach, roasted red peppers, or sautéed mushrooms to the sauce.
Stir fresh basil, oregano, or extra parsley through the finished pasta.
Add a splash of white wine to the tomato sauce for extra depth.
Leftovers:
Turn it into a baked seafood pasta with mozzarella and Parmesan.
Chop the seafood and sauce into a filling for toasted garlic bread or bruschetta.
Toss cold leftovers with arugula, lemon, and olive oil for a quick pasta salad.
Spoon the seafood mixture over crispy polenta or toasted sourdough.
Fold into a cheesy omelet or frittata for a seriously savory brunch.

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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