Pasta With Shellfish
A flavorful seafood pasta dish featuring a rich garlic and tomato sauce infused with herbs, perfect for seafood lovers and elegant enough for special occasions.
Ingredients
- 1/2 c. butter ⓘ
- 1/2 c. olive oil ⓘ
- 1 c. dry white wine
- 6 large garlic cloves ⓘ
- 1 tsp. crushed rosemary
- pinch of oregano ⓘ
- 1 large onion
- 1 (28 oz.) can Italian tomatoes ⓘ
- 3 c. shellfish (shrimp, lobster, scallops, lump crab meat) ⓘ
- 1/2 c. minced parsley ⓘ
- 1/2 tsp. sugar ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
Instructions
- Melt butter and olive oil in a large skillet until bubbling. Add white wine, minced garlic, crushed rosemary, oregano, and chopped onion. Cook, stirring until the wine evaporates and the butter turns golden.
- Reduce heat to medium. Add drained Italian tomatoes, shellfish, minced parsley, sugar, salt, and pepper to taste. Stir until the seafood is thoroughly heated through.
- Serve the sauce over hot cooked pasta such as fettucine or spaghetti.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of lemon juice or zest before serving. If you prefer, you can substitute the shellfish with a mix of your favorite seafood, such as mussels or clams. Fresh herbs like basil or thyme can also enhance the dish. For a lighter version, try using olive oil instead of butter or whole wheat pasta instead of traditional pasta. This recipe pairs beautifully with Fettucini With Shellfish.
Serving Suggestions
Serve this pasta dish with a side of garlic bread or a fresh green salad for a complete meal. A sprinkle of freshly grated Parmesan cheese on top can add a delightful touch. Consider pairing it with a crisp white wine, such as Sauvignon Blanc, to complement the seafood flavors. This dish also goes well with Lemon Parsley Clam Sauce For Linguine for a seafood-themed dinner.
Storage & Reheating
To store leftovers, let the dish cool completely, then place it in an airtight container. It can be refrigerated for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. You can also microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Shellfish contains roughly 864 calories, with 46g protein, 115g carbohydrates, and 26g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (209% of the Daily Value), and dietary fiber (184% of the Daily Value). Note that it is relatively high in sodium, at 1285mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shellfish for this recipe?
Yes, frozen shellfish can work well in this recipe. Just ensure they are fully thawed before adding them to the sauce to ensure even cooking. This can save time and still yield delicious results.
What types of pasta work best with this sauce?
While fettucine and spaghetti are excellent choices, you can also use linguine or penne. The key is to select pasta shapes that can hold onto the sauce well. Browse more Italian recipes for additional pasta options.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes when cooking the garlic and onions. Alternatively, you can serve the dish with a side of spicy marinara sauce for those who enjoy a kick in their seafood recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).