Melissa d’Arabian Pasta Pescatore

29 May

Melissa d'Arabian Pasta PescatoreMy boyfriend and I recently celebrated our four year anniversary. We’re not a big anniversary couple, considering we both almost forget every year, but this year we wanted to do something special.

Since we’re both food obsessed, we thought it would be fun to celebrate by making a nice dinner, more specifically, a seafood dinner.

I don’t cook seafood often, so I turned to a Melissa d’Arabian recipe for some help. I chose to make pasta pescatore, which was surprisingly simple and delicious.

Melissa d’Arabian’s Pasta Pescatore

I made a few modifications. In the original recipe, the seafood consists of flounder and shrimp. This is a great seafood combination to use to keep the price down. Since it was our anniversary, we decided to use mussels, shrimp and scallops. Mussels are surprisingly cheap, but scallops can get a little pricey. If you’re cooking on a budget, feel free to use whatever is on sale.

Also, the original recipe calls for 1 teaspoon of Cayenne pepper flakes. This ended up being a little too spicy for me, so for the next time, I would cut back to 1/2 a teaspoon. If you love spice, try the full teaspoon.

Ingredients: (Serves 4)

  • 2 tablespoons olive oil
  • 1/2 small white onion (diced)
  • 3 cloves of garlic (minced)
  • 1/2 cup white wine
  • 2 cups crushed canned tomatoes
  • 1/2 teaspoon Cayenne pepper flakes
  • 1 pound mussels
  • 1/3 pound pealed and deveined shrimp
  • 4 scallops
  • 2 tablespoons capers, drained
  • salt and pepper
  • 1 pound linguine pasta
  • 1/4 cup Parmesan

Step 1: Heat oil in a large skillet on medium heat. Add onions and cook until translucent (about 3 minutes). Add garlic and cook about 1 minute. Garlic, Onion and White WineStep 2: Add wine, increase to high heat and cook until almost evaporated (3 minutes). Add tomato and Cayenne and bring sauce to a boil. Let simmer for 10 minutes.

Onion, Garlic, Wine, Tomato, CayenneStep 3: Add the scallops and cook on each side for two minutes. Add the mussels, shrimp and capers. Cook until the mussels open and the shrimp turns pink. Season with salt and pepper.

Shrimp, Scallops, MusselsStep 4: While making the sauce, boil a pot of water and cook the linguine until al dente. Before draining, reserve 1/4 cup of pasta water.

Step 5: Add the pasta and reserved pasta water to the sauce and toss. Season with salt and pepper and sprinkle with Parmesan cheese. Pasta Pescatore Step 6: Serve and enjoy!

Pasta Pescatore

There you have it, an anniversary worthy seafood dinner! The spicy tomato sauce and seafood flavors mix beautifully to make a satisfying dish. I’ve had pasta pescatore from some top-notch Italian restaurants and this dish could stand toe to toe with them.

3 Responses to “Melissa d’Arabian Pasta Pescatore”

  1. Brent ~ College Recipe Cafe ~ May 31, 2013 at 7:54 am #

    I’m like you, I don’t cook seafood and I should because this looks so good! Happy 4 years! Cheers!

  2. Sharon insul January 27, 2014 at 6:13 pm #

    Your Pasta Pescatore looks YUMMY!!!!!!

    • meganrodkey January 28, 2014 at 8:30 am #

      Thanks. It tasted pretty great too!

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