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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!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Killing Thyme


  • 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.