SPICY SEAFOOD PASTA WITH TOMATO BUTTER SAUCE
It’s Thanksgiving time, and we’re getting ready to get our hair pulled out, right? Amid all this chaos, there is still a need to consume food. So, I went to my pantry to cook an easy pasta dish from leftovers from my fridge. The Spicy Seafood Pasta with Tomato Butter Sauce combines the spicy Shrimp Tomato Pasta and Five Ingredient Butter Tomato Sauce. Both recipes are fantastic base dishes that can be adapted to make leftovers, such as the half pounds of frozen mix for seafood from Trader Joe’s I kept in my freezer.
WHAT IS “FROZEN SEAFOOD MIX”?
The frozen seafood mix amalgamates scallops, shrimp, and calamari. I bought it from Trader Joe’s but recently discovered a similar product at Aldi. It cooks quickly in a skillet straight out of the freezer. It’s convenient. After the seafood is cooked, the remaining liquid in the pan adds a fresh and light seafood taste to the sauce made with tomato. If you cannot locate a “seafood mix,” you can make this using just shrimp.
MAKE IT SPICY OR MILD
I added little red pepper flakes to punch it, as I must have red peppers; however, you could leave it out and enjoy a delicious thick flavor and mild sauce.
I only used half a 1 pound of pasta to make this dish, and the four servings contain 2oz. of pasta for each. Many people can find 2oz. To be a bit small, you should use 12 oz. of pasta to bring the serving size to 3 ounces. It is best to serve this pasta with a salad and some garlic bread. If you’ve got it, a slice of lemon squeezed over the top is always an excellent addition to seafood.
4TBS of butter, divided ($0.44)
8 oz frozen seafood mix* ($4.00)
Four cloves of garlic ($0.32)
28 oz. can of whole tomatoes that have been peeled ($1.49)
1/4 tsp red pepper flakes (optional) ($0.02)
8 oz fettuccine ( $0.50)
1/2 tsp salt ($0.03)
Handful of fresh parsley (optional garnish) ($0.20)
Add two tablespoons butter to a large pan and heat on medium. When the butter has melted and is hot, then add in the seafood mixture that has been frozen. Mix and simmer until shrimp turn opaque and pink (3-5 mins). Be cautious not to overcook the shrimp. It should still be tender and flexible. Take the fish out of the skillet, transfer it to a clean bowl, and place it in a bowl to rest.
Mince, the garlic, then include it in the pan with two tablespoons of butter. Cook the garlic in butter along with the juices of the seafood for about 1-2 minutes or until it is soft and smells very delicious.
Include your can of peeled tomatoes, juices, and 1/4 teaspoon of red pepper powder (optional). Utilize a spoon or spatula to break up the tomato into small pieces. Allow the skillet to come to a boil over medium heat. Then, lower the heat to medium-low. Continue to cook the skillet while stirring it every so often for about 30 minutes. Continue breaking down the tomato into smaller pieces each when you go.
When the sauce is simmering for approximately 15 minutes, bring an enormous pot of water to a boil to cook the pasta. In boiling water for 7-10 mins or until it is al dente. The pasta should be rinsed in a colander.
After the sauce has been boiling, stir in 1/2 teaspoon of salt. Stir until it is combined with a taste. Adjust the salt as needed.
Return the cooked seafood to the skillet together with the juices which might be accumulating inside the bowl. Additionally, add the rinsed and cooked pasta. Mix the pasta and seafood into the marinade in a bowl until it has been evenly coated. The pasta is then topped with some fresh parsley if you wish.