seafood pasta with red pepper sauce seafood pasta (with shrimp, scallops and clams)

There is something truly magical about the combination of perfectly al dente pasta and the briny, fresh flavors of the sea. Whether you are looking to recreate a romantic dinner from a coastal Italian vacation or simply want to elevate your weeknight meal rotation, seafood pasta in a rich tomato sauce is the ultimate comfort food. The acidity of the tomatoes perfectly balances the sweetness of succulent shrimp, tender calamari, and briny mussels, creating a symphony of flavors that dance on the palate. In this guide, we will explore two distinct ways to prepare this Mediterranean classic, ensuring that every bite is a celebration of fresh ingredients and traditional techniques.

Italian Seafood Spaghetti Pasta on Red Tomato Sauce

Transport your senses to the heart of Rome with this classic Italian seafood spaghetti. This recipe focuses on the purity of ingredients, using high-quality olive oil, fragrant garlic, and a splash of crisp white wine to create a sauce that is light yet deeply flavorful. It is a vibrant, colorful dish that looks just as beautiful as it tastes, making it a perfect centerpiece for your next dinner party. The key here is to not overcook the seafood, keeping the texture tender and juicy against the backdrop of the silken tomato base.

Ingredients:

• 12 oz high-quality dried spaghetti
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb fresh mussels, scrubbed and debearded
• 1/2 lb calamari rings
• 28 oz can of crushed San Marzano tomatoes
• 3 cloves of garlic, thinly sliced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 cup extra virgin olive oil
• 1 teaspoon dried oregano
• Fresh parsley, chopped for garnish
• Salt and black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente (about 2 minutes less than the package directions). Reserve half a cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden, being careful not to burn it.
3. Increase the heat to medium-high and add the shrimp and calamari. Sear for about 1 minute per side, then remove from the pan and set aside.
4. Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
5. Stir in the crushed tomatoes and oregano. Season with salt and pepper. Let the sauce simmer gently for about 10 minutes.
6. Add the mussels to the skillet, cover with a lid, and steam for 3-4 minutes until the shells open. Discard any that remain closed.
7. Return the shrimp and calamari to the pan along with the cooked spaghetti and the reserved pasta water. Toss everything together for 1-2 minutes until the pasta is coated and the sauce has thickened slightly.
8. Garnish with fresh parsley and a drizzle of olive oil before serving.

Spicy Tomato Seafood Pasta

For those who enjoy a little extra kick in their culinary adventures, this Spicy Tomato Seafood Pasta is the answer. By introducing crushed red pepper flakes and a hint of smoky heat, this dish transforms the traditional marinara into something bold and invigorating. The heat intensifies the natural sweetness of the seafood, creating a robust flavor profile that lingers beautifully. This version is particularly wonderful on a chilly evening when you want something hearty and warming that still feels sophisticated and fresh.

Ingredients:

• 12 oz linguine or thick spaghetti
• 1/2 lb sea scallops
• 1/2 lb tiger prawns, tail-on
• 1 small yellow onion, finely diced
• 4 cloves of garlic, minced
• 1 to 2 teaspoons crushed red pepper flakes (adjust to your heat preference)
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes with their juices
• 1/2 cup seafood stock or chicken broth
• Fresh basil leaves, torn
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Instructions:

1. Cook your pasta in boiling salted water until al dente. Drain and set aside.
2. Pat the scallops and prawns dry with paper towels and season with salt. In a heavy skillet, heat 1 tablespoon of olive oil and sear the scallops for 90 seconds per side until a golden crust forms. Remove and set aside. Repeat with the prawns.
3. In the same skillet, add the remaining oil and the butter. Sauté the onions until translucent, then add the garlic and red pepper flakes. Cook for 1 minute until highly aromatic.
4. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly, which adds depth to the sauce.
5. Pour in the diced tomatoes and the seafood stock. Bring to a simmer and let the sauce thicken for about 8-10 minutes.
6. Fold the cooked pasta into the spicy sauce, ensuring every strand is well-coated.
7. Gently add the seared scallops and prawns back into the pan, tossing lightly just to warm them through.
8. Finish the dish by stirring in the torn basil leaves for a burst of herbal freshness that cuts through the spice. Serve immediately in warmed bowls.

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