Pasta with mussels and shrimp
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 11 G., saturated fats 2 G., proteins 32 G., carbohydrates 80 G., fiber 6 G., cholesterol 103 mg, sodium 1322 mg, sugar 9 G.
Calories 560, total fat 11 G., saturated fats 2 G., proteins 32 G., carbohydrates 80 G., fiber 6 G., cholesterol 103 mg, sodium 1322 mg, sugar 9 G.
This pasta with mussels and shrimp in a light tomato sauce with celery is packed with a gamut of flavors, with spicy notes of chili and the subtle tartness of a dry white wine. The seafood cooks in just minutes, meaning the entire dish won't take long. This recipe uses campanelle pasta (bell pasta), its intricate shape allows it to hold a generous amount of the delicious sauce, but you can use any other short pasta if you prefer. Be sure to remove any unopened mussels from the finished pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g large shrimp
- 2 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- 3 stalks celery, thinly sliced, plus leaves for serving
- 0.5 cups dry white wine
- 1/4 tsp red pepper flakes
- 1 can (800g) canned whole plum tomatoes, hand crushed
- 350 g of campanelle pasta (or other short pasta)
- 450 g mussels, washed
- 1/4 cup chopped fresh parsley
We recommend
Recipes with similar ingredients: campanella pasta, shrimps, white wine, plum tomatoes, celery, mussels
Cooking the dish according to the recipe:
- Butterfly the shrimp:
Peel the shrimp, then use a small, sharp knife to cut it roughly three-quarters of the way down the back. Butterfly it open, remove the gut, and set the shrimp aside. - Bring a large saucepan of water to a boil and season with salt. Heat olive oil in another large saucepan or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and reduce for 1-2 minutes. Sprinkle with 1/2 teaspoon of salt and red pepper flakes. Add the tomatoes and bring to a simmer; cook until the sauce thickens slightly, 10-12 minutes.
- Meanwhile, add the pasta to boiling water and cook according to package directions until al dente. Drain 0.5 cups of the pasta cooking water, then drain in a colander.
- Add the mussels to the tomato sauce, cover, and cook until they begin to open, 2-4 minutes. Add the shrimp, cover, and cook until the shrimp are cooked through and the mussels are fully open, another 2-4 minutes. Discard any unopened mussels.
- Add the pasta to the sauce and toss to coat, adding more of the pasta water if the sauce is too thick. Divide among plates; garnish with parsley and celery leaves.
Categories:
Similar recipes
