Rich Tomato Seafood Pasta with Calamari and Shrimp
Rich Tomato Seafood Pasta with Calamari and Shrimp
Indulgent Tomato Seafood Pasta Elevated with Tender Calamari and Plump Shrimp for Depth and Texture
Don’t we all wish for a lunch that’s both simple yet uniquely delightful on a lazy holiday? I personally gravitate towards recipes that are easy to make, bursting with flavor, and require minimal ingredients. Today, I’m thrilled to share a pasta recipe perfect for a quick and satisfying holiday lunch, featuring a depth of flavor and delightful textures.
Ingredients- 4 medium shrimp, peeled and deveined
- 1 small squid (calamari), cleaned and cut into rings and tentacles
- 5 cloves garlic, whole or thinly sliced
- 1/2 medium onion, finely chopped or cut into 6 wedges
- 6 Tbsp tomato sauce
- 2 pinches red pepper flakes (or crushed dried chili)
- 1 Tbsp salt (for pasta water)
- 1 liter water (for pasta water)
- 1.5 Tbsp olive oil
- 1 serving pasta (spaghetti, linguine, or your favorite)
- Grated Parmesan cheese, for garnish
- Dried parsley, for garnish
Cooking Instructions
Step 1
Bring 1 liter of water to a rolling boil in a large pot over high heat. Add 1 Tbsp of salt to the boiling water; this is crucial for seasoning the pasta from within.
Step 2
Prepare your aromatics: peel the 1/2 onion and cut it into 6 wedges. Leave the 5 cloves of garlic whole, or thinly slice them if you prefer a more intense garlic flavor.
Step 3
Once the water is at a vigorous boil, add 1 serving of your chosen pasta. Cook according to package directions, aiming for about 7-8 minutes, or until al dente (slightly firm to the bite). Reserve about 1/2 cup of the starchy pasta water before draining – this will be used to emulsify the sauce.
Step 4
While the pasta cooks, prepare your seafood. Ensure the shrimp are peeled and deveined. Clean the squid, slicing the body into rings and leaving the tentacles whole or cutting them into manageable pieces. Avoid cutting the seafood too small to maintain a pleasant texture.
Step 5
Heat 1.5 Tbsp of olive oil in a large skillet or wok over medium-low heat. Add the whole or sliced garlic and the onion wedges. Sauté until the garlic is fragrant and the onions are softened and translucent, about 3-5 minutes. Be careful not to burn the garlic.
Step 6
Add the 6 Tbsp of tomato sauce and the prepared shrimp to the skillet. Increase the heat to medium and cook, stirring occasionally, until the shrimp turn pink and are just cooked through, about 2-3 minutes. Avoid overcooking the shrimp, as they can become tough.
Step 7
Add the drained pasta directly to the skillet with the sauce and seafood. Pour in about 4 Tbsp of the reserved pasta water. Toss everything together vigorously over medium heat until the sauce coats the pasta evenly and thickens slightly, about 1-2 minutes. The pasta water helps create a smooth, cohesive sauce.
Step 8
Finally, add the prepared squid rings and tentacles, along with the 2 pinches of red pepper flakes. Stir-fry very briefly, just until the squid turns opaque and is cooked through – this should only take about 30-60 seconds. Overcooking the squid will make it rubbery.
Step 9
Serve the pasta immediately in warm bowls. Garnish generously with grated Parmesan cheese and a sprinkle of dried parsley for a beautiful presentation and an extra burst of flavor. Enjoy your delicious homemade seafood pasta!
