This Spicy Seafood Pasta is a vibrant, restaurant-quality meal that comes together in under 40 minutes. The dish features a rich, creamy sauce infused with sun-dried tomato paste and powdered chile pepper, providing a sophisticated heat that balances the sweetness of fresh bay scallops and shrimp. Crispy bacon adds a smoky depth and textural contrast, while minced shallots offer a subtle aromatic sweetness. It’s an excellent choice for a weeknight dinner when you crave something indulgent yet quick to prepare. The combination of fresh pasta and seafood ensures every bite is tender and flavorful. Serve it immediately for the best texture, perhaps with a side of garlic bread to soak up the delicious sauce. ItâÂÂs a satisfying main course that feels special without requiring complex techniques or rare ingredients.
Spicy Seafood Pasta
Description
This Spicy Seafood Pasta is a vibrant, restaurant-quality meal that comes together in under 40 minutes. The dish features a rich, creamy sauce infused with sun-dried tomato paste and powdered chile pepper, providing a sophisticated heat that balances the sweetness of fresh bay scallops and shrimp. Crispy bacon adds a smoky depth and textural contrast, while minced shallots offer a subtle aromatic sweetness. It&# 226;ÂÂs an excellent choice for a weeknight dinner when you crave something indulgent yet quick to prepare. The combination of fresh pasta and seafood ensures every bite is tender and flavorful. Serve it immediately for the best texture, perhaps with a side of garlic bread to soak up the delicious sauce. ItâÂÂs a satisfying main course that feels special without requiring complex techniques or rare ingredients.Ingredients
Directions
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Bring a large pot of salted water to a boil for the pasta.
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Dice the bacon into 1/4-inch squares and cook in a large skillet over medium-high heat until crispy.
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Add the minced shallots to the bacon fat and sauté until translucent and soft.
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Increase heat to high and add the shrimp to the skillet.
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Stir-fry the shrimp until they begin to turn pink, then add the bay scallops.
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Continue cooking the seafood mixture for 3 to 5 minutes until mostly cooked through.
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Stir in the heavy cream, powdered chile pepper, and sun-dried tomato paste.
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Simmer the sauce over high heat for a few minutes until it thickens slightly.
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Meanwhile, cook the fresh pasta in the boiling water according to package directions until al dente.
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Drain the pasta and place it in a warmed serving bowl.
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Pour the seafood sauce over the pasta and toss well to combine.
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Serve immediately, optionally topped with grated Parmesan cheese.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 693.7kcal
- % Daily Value *
- Total Fat 38.6g60%
- Saturated Fat 12.6g63%
- Cholesterol 111.0mg37%
- Sodium 1858.2mg78%
- Total Carbohydrate 33.2g12%
- Dietary Fiber 2.5g10%
- Sugars 3.5g
- Protein 50.9g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh pasta for the best texture and quickest cooking time; if using dried pasta, adjust boiling time accordingly.
Bay scallops cook very quickly, so add them towards the end of the seafood cooking process to prevent overcooking.
For a milder heat, reduce the powdered chile pepper to 1/2 teaspoon or use a milder variety like paprika.
If the sauce becomes too thick, add a splash of pasta water to loosen it to your desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or milk to restore creaminess.
