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Recipe of The Week: One Pan Seafood Puttanesca


Main Ingredients

  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/3 pound raw shrimp, shelled and deveined
  • 1/3 pound raw scallops, side muscle removed
  • 2 cloves garlic, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1 15-ounce can diced tomatoes
  • 2 cups low sodium chicken broth
  • 8 ounces dry spaghetti
  • 2 cloves garlic, finely chopped
  • 1 teaspoon coarsely-chopped capers

Optional Garnish

  • minced parsley
  • grated parmesan cheese

Cooking Instructions

Step 1

Heat the oil over medium high heat in a large sauté pan until shimmering. Season shrimp and scallops with salt and add to pan. Sauté for 2-3 minutes each side until shrimp turns pink and scallops are well caramelized. Remove from pan and place in a covered dish.

Step 2

Add the garlic, anchovy, and pepper flakes stirring constantly until fragrant, about 1 minute. Add tomatoes and chicken stock. Bring to a boil.

Step 3

Reduce the heat to medium low and add spaghetti. Simmer uncovered, stirring occasionally, until the pasta is al dente and the sauce thickens and clings to it, about 9-10 minutes. Add the shrimp, scallops, olives, and capers, and toss to combine. Heat through for 1-2 minutes. Serve.

Step 4 :: Helpful Hints

Wash and drain the shrimp and scallops thoroughly. Dry with paper towels. The dryer the surface, the more caramelization (and flavor) builds.

Step 5 :: Helpful Hints

For an extra rich sauce, deglaze the pan with a 1/4 cup of white wine after adding the garlic, anchovy and red pepper flakes.

Step 6 :: Helpful Hints

Green olives or black olives? Doesn't matter! Use your favorite--or a bit of both!

Step 7 :: Helpful Hints

Don't own a large sauté pan? Use a 4-quart Dutch oven instead.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

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