As the canapés disappear, we head over to the table to take our seats for the main course: mussels and shrimp over pasta with a spicy arrabbiata sauce.
The preparation is easy, but the result is spectacular. Although the pasta may appear to be simple, the mussels and shrimp spice things up. Another benefit of this recipe is that it can be scaled up or down based on the number of guests, making it a dish that will undoubtedly become a staple on your menu.
Pro tip: This recipe lends itself to being tweaked as you get more familiar with it; in other words, the more you make it, the more you love it!
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Ingredients
1 lb long pasta (spaghetti or fettuccine would be ideal)
½ cup olive oil, divided 1 yellow onion, finely diced
6 garlic cloves, minced
2 (each 32 oz) jars of arrabbiata or tomato sauce
4 lb mussels, pre-washed and debarred
2 lb pre-cooked shrimp (16/20 count)
1 cup curly parsley, finely chopped
2 tsp chilli flakes, optional
Method
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions. Drain, toss with ¼ cup of the oil, and set aside while you prepare the sauce.
- In a large pan with a tight-fitting lid, heat the remaining ¼ cup of oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the sauce and increase the heat to high; bring the sauce to a simmer, stirring occasionally. Once it's simmering, add the mussels and shrimp and stir to ensure that they're coated in the sauce.
- Cover with the lid and cook until all the mussels have opened about 5 minutes. Discard any that haven't been opened.
- Divide the pasta among individual bowls and top with the mussels and shrimp sauce. Sprinkle some parsley and chili flakes (if using) over top before serving.
This family-style meal is definitely one to indulge in. It is a seafood lover's paradise!
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