Seafood Bucatini

If I could only eat one kind of protein forever, it would have to be seafood. Are you with me?

SeafoodPasta-websize

Shrimp, calamari, oysters, crab, lobster — I love it all. I also happen to love a generous sprinkle of freshly grated Parmesan cheese on top of any seafood pasta. I know, it’s a big Italian no-no but I love it. I’ve been the recipient of many scolding eyes at ‘authentic’ Italian restaurants when I asked for some.. but it does taste pretty fantastic, so I’ll take the shame!

This pasta is a seafood lover’s dream. The mussels are simply cooked with a little dry white wine, and the other seafood is flavoured by a little chopped bacon. You can use the pasta of your choice for this dish, but I find that a long cut of pasta like this bucatini holds on to all the flavours in the dish without competing with the seafood. Bucatini — the thick, hollow spaghetti-like pasta — has a bit more texture than spaghetti when  you cook it al dente. And don’t forget to generously salt your pasta water, it makes a real difference! The water should taste like the ocean, so season with a generous hand.

This meal may look like a special-occasion meal, but it actually comes together in a matter of minutes and if you have all the ingredients in your fridge, it’s definitely doable on a weeknight. And feel free to experiment with the base recipe: I’ve made this dish with mussels only, and regularly make it with shrimp and scallops on their own. Yum!

Seafood Bucatini
Serves 4

12 oz bucatini pasta
1/2 cup frozen peas
1 lb mussels
1 tbsp olive oil
2 shallots, diced
4 sprigs of thyme
4 garlic cloves, minced
Salt and pepper
1 cup dry white wine
1/4 cup chopped bacon
16 shrimp, peeled and deveined
12 calamari rings
8 scallops
2 plum tomatoes, cored and chopped
1 tbsp lemon juice
1/3 cup Parmesan Cheese
Salt and freshly ground pepper

Cook pasta according to package instructions and adding peas in the last 3 minutes of cook time. Drain the pasta, reserving 1/2 cup of pasta water.

Meanwhile, in a saucepan over heat half of the olive oil over medium heat. Stir in shallots, the thyme and half of the garlic. Cook, stirring until shallots are softened, about 2 minutes. Add mussels and wine; stir. Bring to a boil; reduce to a simmer and cover. Cook, shaking the pot once or twice to help the mussels open, about 5 minutes. Discard any mussels that have not opened.

In a skillet over medium heat, add bacon. Cook until bacon starts to brown and render some of its fat, about 3 minutes. Stir in remaining garlic as well as shrimp, calamari, scallops and a good pinch of salt and pepper. Cook, stirring occasionally, until shrimp is just pink and opaque, scallops are opaque and calamari is just cooked through, about 5 minutes. Stir in tomatoes; cook until just heated through, about 1 minute. Fold in pasta, peas, mussels and mussel liquid (discarding thyme stems). Stir; adding enough pasta water to loosen up the sauce. Transfer to serving platter. Drizzle with lemon juice and remaining olive oil. Top with Parmesan cheese and a little more salt and pepper, if needed. Enjoy!

 

 

 
 

16 Comments on Seafood Bucatini

  1. yummychunklet
    October 19, 2013 at 8:27 pm (4 years ago)

    What a delicious seafood pasta. Yum!

    Reply
  2. Kelly
    October 20, 2013 at 9:22 am (4 years ago)

    Wow, this looks absolutely mouthwatering! I love seafood pasta and yours looks like it’s packed full of fresh flavors!Pinned and thanks for sharing Jennifer :)

    Reply
  3. Heather // girlichef
    October 20, 2013 at 2:43 pm (4 years ago)

    YES, I am SO with you. Seafood would be my “forever protein” of choice, too (as long as fish are included)! This looks beyond amazing. I would ravage it.

    Reply
    • jennifer
      October 20, 2013 at 3:32 pm (4 years ago)

      I’m with you! I usually make enough for 4 but the 2 of us at home always reach for second helpings!

      Reply
  4. Jan @ Family Bites
    October 20, 2013 at 3:45 pm (4 years ago)

    Yes, I could live off shrimp forever – it’s my favourite. But this entire dish looks amazing and will be added to my must-make list immediately.

    Reply
    • jennifer
      October 20, 2013 at 4:11 pm (4 years ago)

      Let me know what you think! I hope you like it as much as I do ;)

      Reply
  5. Aimee @ Simple Bites
    October 20, 2013 at 8:15 pm (4 years ago)

    What a gorgeous dish. And yes, I confirmed my suspicions of seafood forever love this past summer when we toured Nova Scotia and feasted on it every single day. Heaven!

    Reply
  6. Christin@SpicySouthernKitchen
    October 20, 2013 at 11:01 pm (4 years ago)

    I love all seafood! Scallops are my favorite. This pasta dish looks so good. Love that you used bucatini instead of spaghetti.

    Reply
  7. LIz
    October 21, 2013 at 5:55 pm (4 years ago)

    This is my idea of heaven on a plate! Now if I could only get the hubby to appreciate seafood beyond salmon and shrimp :/

    Reply
    • jennifer
      October 21, 2013 at 7:19 pm (4 years ago)

      Maybe this pasta can do the trick!

      Reply
  8. Nammi
    October 23, 2013 at 8:45 am (4 years ago)

    Hi, thanks for visiting!! love your pasta dish!!! I love seafood, ! have a nice week

    Reply
  9. Julia | JuliasAlbum.com
    October 25, 2013 at 12:15 am (4 years ago)

    This recipe is really a dream. Just look at the assortment of seafood you have there! All my favorite things! Not cheap, either, but oh so good! Pinned!

    Reply
  10. Lynna
    October 25, 2013 at 2:39 am (4 years ago)

    I love seafood pasta! I love all kinds of seafood and this is definitely a dream! :P

    Reply
  11. Carolyn Jung
    October 27, 2013 at 8:00 pm (3 years ago)

    Seafood would be right up there if I could only live on one protein. And I am a sucker for any seafood pasta dish. This looks fabulous.

    Reply
  12. Monica
    November 21, 2013 at 9:45 pm (3 years ago)

    This is gorgeous. It’s got me thinking I can make this for my husband’s next birthday (it’s that special). We’re big seafood lovers and I love thick bucatini…I haven’t had it in too long.

    Reply

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