Ready in 50 minutes
A delight of pasta and shrimp
"Great recipe. Simple to make. I used raw shrimp, so that took awhile to peel, but other than that it's a quick meal. If I had to be critical I'd say that I'd like some sort of a sauce to go on the pasta. There is a small amount created from the tomatoes, but not as much as I had anticipated would be in this recipe."- asaliga
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Top-ranked recipe named "Angel Hair Pasta with Seafood Sauce"
1. Cut whitefish into 3/4-inch pieces. Set aside.
2. Heat oil in large nonstick skillet over medium heat; add onion and garlic. Cook and stir 3 minutes or until onion is tender. Reduce heat to low; add tomatoes, basil, oregano, red pepper flakes, sugar and bay leaves. Cook, uncovered, 15 minutes, stirring occasionally.
3. Add whitefish and scallops. Cook, uncovered, 3 to 4 minutes or until fish flakes easily when tested with fork and scallops are opaque. Add shrimp, cool for 1 minute. Remove bay leaves; discard.
Set seafood sauce aside.
4. Cook pasta according to package directions, omitting salt. Drain well.
5. Combine pasta with seafood sauce in large serving bowl. Mix well. Sprinkle with parsley. Serve immediately.
Makes 6 servings
Recipe By: George Ross
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satingirl47 2 months ago
bstraughan 10 months agoAgree with suggestion from reviewer to go light on pepper flakes. Also unclear whether to cook shrimp. We did not so it took longer. Finally i would pepper and salt.
scturner97 2 years agoI didn't care for this. I should have known better since I don't normally like seafood in tomato-based sauces. The tomato sauce itself is quite lovely.
Querian 2 years agoWe made this with some adjustments based on what ingredients we had and it was a simple and delicious dinner. I often make shrimp pasta on the quick and adding fish was nice!
Techpart 3 years agoWife loved. Stay light on pepper flakes. You could double fish and shrimp measurements.
little_fieldmouse 3 years agoBrilliant recipe! Made it for next door in unfamiliar kitchen and it was zero stress.
sHellsKitchen 4 years agoDidn't make this exact recipe, but I did concoct my own recipe for crabmeat positano last week with almost identical ingredients. To create a sauce base, I added 2 Tbsp butter to the olive oil when sautéing the onions & garlic. Then added about 2 cups of canned chicken broth, 1 cup of a sweet white wine (Amalthea Cellars New Jersey Villard Blanc), approx 1 tsp oregano, and a sprinkle of garlic and onion powders, but I would recommend omitting the sugar in this recipe if using a sweet wine and not over-doing the sauce if using a delicate shellfish like crab. The leftovers were even better than the original meal, and everyone in the office was asking who had the terrific-smelling lunch!
asaliga 4 years agoGreat recipe. Simple to make. I used raw shrimp, so that took awhile to peel, but other than that it's a quick meal. If I had to be critical I'd say that I'd like some sort of a sauce to go on the pasta. There is a small amount created from the tomatoes, but not as much as I had anticipated would be in this recipe.
asaliga 4 years agoTypos and omissions on ingredients list. It just says 'leaves' not 'bay leaves'. Scallops are not listed in the ingredients, only in the directions section.
georgeross 5 years agoafter all is mixed cover bowl let stand all together for 10 minutes before serving [I posted this recipe.]