Mixed Seafood Pasta Puttanesca Recipes

MIXED SEAFOOD PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
• Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.
• Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.
• Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

PASTA PUTTANESCA

Steps:

• Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
• Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
• Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

MIXED SEAFOOD PASTA PUTTANESCA

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup pasta water. While the pasta is working, in a large, deep skillet with a tight-fitting lid, heat 2 tbsp. EVOO over medium-high heat. Add the shrimp and cook until firm, 6 to 7 minutes. Season with seafood seasoning blend; transfer to a plate. In the same skillet, add the remaining 1/4 cup EVOO. Add the anchovies and stir until they melt into the oil. Stir in the chile and garlic for 2 minutes. Add the olives and capers. Stir in the vermouth and cook until almost evaporated. Add the tomatoes, cover the pan, increase the heat a bit and cook, shaking the pan, until they burst, 10 to 12 minutes. Mash the tomatoes with a potato masher. Add the mussels to the tomatoes, cover the pan and cook for 5 minutes. Discard any unopened mussels. Return the shrimp to the pan and toss to combine with the sauce. Add the pasta to the sauce, adding the reserved pasta water if the dish looks dry. Stir in the parsley. Serve in shallow bowls.

SHRIMP PUTTANESCA

Steps:

• In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan., In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.