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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
Ingredients
- 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
Garnish
- Pecorina Romano, shredded
- Fresh parsley, chopped
- red chili flakes (optional)
Instructions
- 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.
Can I make this dish a day ahead of time and reheat to serve the following day? If so, how long to reheat?
Hi Cathy, I haven’t tested this, but reheated seafood is never as tender so that’s something to keep in mind. Even the slightest bit too long reheated and you can end up with a rubbery texture. I probably wouldn’t do it, but I understand that sometimes people have time constraints on the day they want to serve something. If there’s any way I can help you find a different recipe that’s in line with what you want, I’d be happy to!
Hubby is not a fan of Mussels ( don’t judge ) but he loves clams. I think a good helping of Steamers would be perfect in this. Stop at DeLallo’s bakery for some of their crusty bread to sop up the sauce. Italian’s love to Sop !
Girrrrrl, YES. I love clams. Funny story — I originally wanted to use clams for this recipe, but my trusty fishmonger didn’t have any available that day! So mussels were the next best thing. Let me know if you give it a whirl with the clams.
I also agree about the bread and sopping. How can one not sop with bread when eating pasta? I don’t trust people who don’t do this :)