Shrimp, Clams, and Scallops Pasta Recipe - Allrecipes.com
Shrimp, Clams, and Scallops Pasta Recipe
  • READY IN hrs

Shrimp, Clams, and Scallops Pasta

Recipe by  

"Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
  3. Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
  4. Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2005

Can't go wrong with all that yummy shellfish! However, I thought it was a *LITTLE* too tomato-ey - in particular, the tomato paste can probably be reduced. Also, I dipped the scallops in some flour+water so they were a little crispy - YUM!

 
Most Helpful Critical Review
Feb 20, 2006

Not great, but okay. I would completely eliminate the tomato paste to this recipe. The dry oregano portion should be cut in half. Also, I would cut the onion portion in half. I think the sauce was a little too sweet as well; therefore, I would reduce or eliminate the sugar also. Consider adding a small amount of cream to the sauce, and also some chopped fresh parsley at the end. The only other suggestion would be a little more white wine than is called for...maybe 3/4 cup instead of 1/2 cup. I hope all of this makes for a better dish.

 
Jan 09, 2005

This was delicious!!! I used 1 lb frozen uncooked shrimp, 1/2 lb jumbo sea scallops and 2 6 oz cans of chopped clams. I made the sauce exactly according to the directions. This was very spicy. If you do not like spicy food I suggest cutting back on the red pepper flakes. I love spicy foods and thought it was perfect the way it was. Thanks for the great recipe!

 
Jul 20, 2007

This was damn good. I will make again soon. Now I am addicted. I couldn't find fresh clams so I bought canned. It was so much easier. Hubby loved it too. Thanks so much for sharing. Made some garlic break and a good bottle of Chardonnay. I cut the tomato paste in half as others recommended. I think it would have been too much if you put the whole amount. Added throughout the simmering more wine. Would add next time more crushed tomatoes to make it saucier.

 
Jun 03, 2007

Very good! I agree that the additional tomato paste is unnecessary. Forgot to pick up clams but it was great with just the shrimp and scallops. Very nice tomato sauce base that I could see using with other fish (in pasta).

 
Aug 18, 2005

OMG this was so good!!! This will be a definate keeper. I would give this 10 stars! The sauce is perfect. I used crushed tomatoes with basil and garlic seasoning. I am so hungry writing this review that now I have to go eat some leftovers!!!! Yum!

 
Jan 01, 2008

Fantastic!!!! I served it for our Christmas dinner. My Italian mother-in-law LOVED it (as did the whole family). I will definately make this many times more. I left out the pepper flakes, cut back on the tomato paste and used canned whole baby clams and it worked out great. Made ALOT! Yummy!

 
Jan 20, 2007

I made this for Christmas dinner and it turned out great! I used shrimp, scallops and clams but it would have been fine with just shrimp for a less expensive alternative. I also added Old Bay seasoning while cooking the shrimp and scallops for a little added flavor. Great Recipe:-)

 

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Nutrition

  • Calories
  • 450 kcal
  • 22%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 938 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Hawn
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