THIS RECIPE IS SPONSORED BY DELALLO | OPINIONS ARE MY OWN
Pulling together a nourishing meal after a long day at work can be taxing, but that post-dinner clean up is the REAL thief of joy. I don’t know about you, but I can’t curl up on the couch with a cozy bowl of pasta and fall into a state of relief with a sink full of dishes; the thought of that crowded sink hovers over my head like a big dark cloud.
This is why one-pot pastas are a thing of beauty — a true knight in saucy armor.
Not only is this recipe a cinch, but it ups your dinner game with the inclusion of tender shrimp, sweet scallops, and juicy mussels which makes it ideal for a weeknight quick-fix or a next-level dinner party.
Oh, and the sauce? It packs one heck of a punch.
Fiery One-Pot Seafood Pasta With Arrabbiata Sauce
If you love spicy food, chances are you’ve enjoyed your share of arrabbiata sauce. If not, then I think we need to talk.
Arrabbiata sauce is a punchy sauce made up of hot red chili peppers, tomatoes, and garlicky goodness. It’s simple, but that’s the beautiful thing about Italian cuisine — you can find quality and elegance in even the simplest recipes.
The heat in an arrabbiata sauce will vary from recipe to recipe. The lovely thing about DeLallo’s Arrabbiata Sauce is that it stays true to its name. “Arrabbiata” literally translates to “angry” in Italian — and what are you when you’re angry? Heated. Hot. Red.
You get it.
DeLallo is doing things right with their blend, and if I hadn’t poured it out from the jar myself, I would have never guessed it ever touched a jar in the first place.
Let’s move onto this magnificent one-pot wonder. First of all, it cooks your noodles *right* in the sauce. As a result, all of that starchy goodness creates a pasta dish that is thick, creamy, and oh-so-dreamy. Secondly, since you cook the shellfish in the pot right at the end, you get those sweet natural juices running into the sauce.
Ideally, what you want to do is take this dinner out to your patio with a bottle of Chardonnay and pretend you’re dining along the Mediterranean coast. This dish *will* transport you.
But it will taste just as good while plopped on your couch on a rainy day.
If spicy food doesn’t agree with you, don’t fret — DeLallo has a variety of sauces that would go swimmingly with this recipe.
Not sure if DeLallo is available near you? Find out here, or shop their online store!
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Fiery One-Pot Seafood Pasta With Arrabbiata Sauce
This Fiery One-Pot Seafood Pasta With Arrabbiata Sauce is hassle-free perfection. Just bring your dinner to the patio with a bottle of Chardonnay and pretend your dining on the Mediterranean coast!
- 1 TBSP olive oil
- 4 cloves of garlic minced
- 1 medium white onion diced
- 1 24 oz jar of DeLallo Arrabbiata Sauce
- 3 cups vegetable broth
- 16 oz linguini
- Kosher salt and cracked black pepper to taste
- 8-10 oz fresh uncooked shrimp shelled and deveined
- 8-10 oz fresh scallops
- 12 fresh mussels cleaned and debearded
- Pecorina Romano shredded
- Fresh parsley chopped
- red chili flakes (optional)
Prep/clean your seafood, lightly salt each side of the shrimp and scallops, and keep chilled over ice or in the fridge until it's time to cook them.
Heat olive oil in a large braiser or skillet over moderate heat. Add the garlic and onion to the skillet and cook, stirring often, until garlic is fragrant and onions have become translucent; approx. 3-4 minutes. Careful not to brown the garlic.
Add DeLallo's Arrabbiata sauce to the braiser/skillet, along with TWO (2) cups of vegetable broth and linguini. Season with S+P, to taste. (Save the extra cup of broth.)
Bring the liquid to a boil, then reduce the heat and simmer, stirring occasionally, until pasta is cooked through. This should take approx. 18-20 minutes.
Stir in the scallops, shrimp, and mussels; ensure the seafood is covered with sauce and noodles to get an even cook. Add some extra vegetable broth, cover and allow to simmer for 4-6 minutes or until mussels have opened and the shrimp and scallops are opaque. Add additional broth if need be. Keep an eye on the shellfish so they don't overcook; if they overcook, they will become rubbery. (*See recipe notes)
Serve immediately, and garnish with some freshly grated Pecorino Romano, chopped fresh parsley, and a hunk of fresh Italian bread. You can sprinkle your serving with some red chili flakes if you *really* want to spice things up.
** A little trick I've found useful when adding the raw shrimp and scallops to the pasta is to create a few little pockets between noodles and sauce, and to nestle the seafood in these little pockets, covering them up afterward. This ensures an even cook. Halfway through their cooking time, you could also flip them over — you'll want to check their doneness anyway. Cooking raw seafood in a one-pot pasta is totally safe (and super duper satisfying). As long as the shellfish is opaque and the mussels have opened up, you're safe. If you want to be extra cautious, use a meat thermometer and ensure that the internal temp of the shellfish is 145 degrees F.
** Make sure to speak to your fishmonger about sustainable options.