Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
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INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
The Best Spicy Shrimp Pasta. Ever.
Today we're making an awesome shrimp pasta! This creamy shrimp pasta with the easiest and most delicious vodka sauce will be a recipe you add to your weekly rotation. We hope you enjoy it!
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SHRIMP ALLA VODKA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
For the shrimp brine
1 ¼ pounds (566g) large shrimp - cleaned and tails removed
½ teaspoon baking soda
½ teaspoon kosher salt
1/2 teaspoon Calabrian chili paste or more to taste
For the vodka sauce
1 pound (454g) rigatoni or ridged paccheri - or any tubular pasta you like
7 tablespoons (96g) olive oil - divided
1 medium onion - diced
4 cloves garlic - minced
½ teaspoon Calabrian chili paste
4 ounces (115g) vodka
4 ounces (115g) dry white wine
1 28-ounce (794g) can plum tomatoes - hand crushed or blender pulsed
1 cup (230g) heavy cream
salt and pepper - to taste
¼ cup basil - hand torn, for finishing
1 cup (230g) reserved pasta water to thin if needed - will most likely not need all of it
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Spicy Seafood Noodles Recipe Jjamppong Pasta at Home
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Ingredients
16 oz linguine or fettuccine
8 slices bacon, cut into bite sizes
5 to 7 cloves garlic, chopped
1 tsp grated ginger
4 to 6 green onions, chopped
2 tbsp unsalted butter
1/4 cup rice wine or shaoxing wine (you can substitute with water)
3 baby bok choy, cut into quarters
1/2 onion, sliced
3 tbsp fine gochugaru (you can use regular gochugaru too)
2 tbsp soy sauce
2 tbsp fish sauce
2 cups chicken stock
1 cup marinara sauce
1 lb seafood, such as shrimp, scallop, mussels, clams, calamari or/and squid
1 cup heavy cream
4 oz grated parmigiano
This Pasta Recipe is a Game Changer! | Spicy Shrimp Pasta in 30 Minutes or Less
This Pasta recipe has my wife and I in a chokehold lol. We can't stop eating it. In less than 30 minutes, you can have a flavorful bowl of pasta on the table AND magnificent leftovers the next day! Let's #MakeItHappen
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Shopping List:
2 lbs Shrimp
1 lb linguine noodles
2 tbsps butter
1/2 onion
1 jalapeno
2 cups heavy cream or half and half
1 cup tomato sauce
1 tbsp tomato paste
1/4 cup dry white wine
2 cups shredded parmesan cheese
1/4 cup diced parsley
red pepper flakes
1 tbsp diced garlic
1 tbsp Juicy Crab Seasoning
salt, pepper, garlic, onion powder, smoked paprika