"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!" — Hawn
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extra virgin olive oil
1 (28 ounce) can
1 (6 ounce) can
crushed red pepper flakes
1 (16 ounce) package
grated Parmesan cheese
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!
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.
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!
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.
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).
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!
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!
Outstanding!!! I doubled this recipe and prepared as directed with two changes as suggested by earlier review...substituted two 10 oz. cans of Reese whole baby clams in lieu of steaming clams and used only one can of tomato paste for the entire doubled recipe (1/2 can per). Absolutely marvelous! Have passed this recipe along and will surely prepare again.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp, Clams, and Scallops Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 58
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