This spicy tomato seafood pasta is a festive, absolutely mouth-watering pasta dish fit for a beautiful Christmas table. It’s simple to make and is bursting with flavor – full of caramelized shallots, fennel, garlic, red pepper, white wine, crushed tomatoes, shrimp, and mussels.
After a few exciting days of Christmas giveaways, we are moving right along to day 4 with Made In, a line of kitchenware that is used by Michelin-star chefs in top restaurants across the country yet is designed with the home cook in mind. I recently tried out two of their pans and fell in love with their quality and performance. And so, I’m thrilled that we’ll be gifting these two pans to one of you!
The stainless steel frying pan is the perfect tool to make this spicy tomato seafood pasta. It sears the shrimp perfectly, caramelizes the shallots and fennel to a golden crisp, and simmers the spicy tomato sauce until bursting with flavor.
A seafood pasta dish screams Christmas to me. If you’re Italian and have ever made or eaten the Feast of Seven Fishes, you know what I mean. While we haven’t had a full feast in years, we always serve some sort of seafood on Christmas Eve in my family. And I’m thinking this recipe will be the perfect new addition to the table.
The pasta is full of simple flavors and is easy to prepare. I’m using shrimp and mussels, but you can add any variety of seafood you’d like – lobster would be great, or clams, or even chunks of white fish.
Everything gets tossed together with a white wine tomato sauce that’s full of heat, lots of lemon, and is finished with a few pats of butter. Linguine is my pasta of choice for this, but again you can really use whatever you’d like or have on hand. For a few final touches, I like to garnish with red pepper flakes, fennel fronds, and lemon zest for a bright finish.
It is absolutely delicious.
*giveaway now closed*
For all the details on how to enter the giveaway, head over to Instagram. We’ll be giving away two Made In pans – a 12” Stainless Steel Frying Pan and a 10” Non Stick Frying Pan. Both are heavy, durable, and cook food in the most beautiful way. You will love them! For a bonus entry, make sure to leave a comment on this blog post below!
We’ve got two more giveaways in the line-up to close out the week, and let’s just say we’ll be ending things on a sweet note…Print
Spicy Tomato Seafood Pasta
a spicy tomato seafood pasta full of shallots, fennel, seared shrimp, steamed mussels, a little butter, and lemon
servings: 4 larger portions or 6 smaller portions
- olive oil
- kosher salt
- ½ lb jumbo tail-on shrimp, shelled and deveined
- 2 shallots, thinly sliced
- 1 small fennel bulb, cored and thinly sliced
- 2 garlic cloves, minced
- 2 tsp red pepper flakes
- ½ cup white wine
- 1 ½ cups canned crushed tomatoes
- ¾ lb linguine pasta
- 3 tbsp butter
- ½ tsp lemon zest
- 2 lemons, juiced
- ½ lb mussels, scrubbed and debearded
- fennel fronds, lemon juice + zest, and red pepper flakes to garnish
- Heat a large 12” stainless steel frying pan over medium heat. Add enough olive oil to coat the bottom. Pat the shrimp dry and season with a pinch of salt. When the oil is hot, place the shrimp into the pan in one, even layer. Sear on one side until slightly golden, then flip and sear until just cooked through. Transfer the shrimp to a plate.
- Add a little bit more olive oil to the pan, along with the shallots. Cook for a few minutes until slightly caramelized. Add the fennel and continue to cook until fully caramelized. Season with a pinch of salt. Stir in the garlic and red pepper flakes. Let cook for a few seconds longer.
- Add the white wine. Stir well, bring to a simmer, reduce the heat to medium-low, and cook for about 3 minutes or so. Add the crushed tomatoes. Continue to simmer for about 5 minutes.
- Meanwhile, drop the linguine in a large pot of boiling salted water. Stir the pasta well and boil for 1 minute less than the package’s instructions.
- Stir the butter, lemon zest, and lemon juice into the tomato sauce. Add the mussels, cover the pan, and allow the mussels to steam for about 3 minutes, or until they open. Add the shrimp back into the pan and stir until heated through.
- Drain the pasta and add it right back into the large pot. Pour the sauce over top and gently toss until well-combined. Season with salt to taste.
- Serve the pasta back in the pan or in a pasta bowl. Garnish with a drizzle of olive oil, a squeeze of lemon juice, a few fennel fronds, a little lemon zest, and a pinch of red pepper flakes.
[This post was made in partnership with Made In. Thank you for supporting the brands I love!]