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Bucatini Seafood Pasta (Shrimp, Scallops, & More) on fork above bowl.
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5 from 3 votes

Bucatini Seafood Pasta

Bucatini Seafood Pasta features succulent shellfish and bucatini pasta immersed in a brothy tomato sauce. The sauce and shellfish combine to create a mouthwatering flavor medley that you won't be able to stop eating.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: Italian
Servings: 6
Calories: 275kcal

Ingredients

  • 4 San Marzano tomatoes, crushed
  • 2 tablespoon Olive oil
  • 4 Garlic cloves, cut in half lengthwise
  • ¼ teaspoon Chili flakes
  • cup Dry white wine
  • 18 Shrimp, shelled and veined
  • 12 Scallops
  • 6-8 Crab Claws and Legs
  • 18 Mussels
  • ½ cup Italian parsley, roughly chopped
  • 1 box Barilla Collezione Bucatini

Instructions

  • Sauté the garlic cloves and simmer white wine - In a deep sauté pan or braising pan, heat the olive oil on low-medium heat. Sauté the garlic cloves in the olive for 3 minutes to release the garlic aroma. Add the white wine and simmer for 1-2 minutes.
    2 tablespoon Olive oil, 4 Garlic cloves, cut in half lengthwise, ⅓ cup Dry white wine
  • Cook remaining ingredients - Stir in the chili flakes and tomatoes, and allow to simmer for 2 minutes. Add the shrimp, scallops, mussels and crab. Sprinkle parsley and a pinch of sea salt on top and allow to cool on low for 20 minutes.
    4 San Marzano tomatoes, crushed, ¼ teaspoon Chili flakes, 18 Shrimp, shelled and veined, 12 Scallops, 6-8 Crab Claws and Legs, 18 Mussels, ½ cup Italian parsley, roughly chopped
  • Cook the pasta - While the sauce is cooking, bring 4-6 quarts of salted water to a boil. Once the water reaches a rolling boil, add the Collezione Bucatini and cook for 7 minutes or until al dente. Drain the pasta, but reserve 1 cup of pasta water. If sauce looks dry, stir in pasta water ¼ cup at a time.
    1 box Barilla Collezione Bucatini
  • Add pasta to the sauce then serve - Using a pasta fork or tongs, carefully add pasta to the pan, coating the noodles in the tomato sauce. Plate the pasta in shallow bowls and evenly distribute the seafood on top of each bowl. Enjoy immediately.

Notes

Storage
Refrigerate leftover Italian seafood pasta for up to 3 days in an air-tight container. To reheat, simply place the desired amount of leftover pasta and sauce in a braiser or dutch oven. Reheat the leftovers on low heat and occasionally stir until the sauce is hot.
Top Tips
  • Don't top the seafood pasta with shredded parmesan cheese because it will overpower the delicate flavors of the dish.
  • Use fresh seafood or seafood that has been flash frozen to ensure the dish has the best flavors.

Nutrition

Calories: 275kcal | Carbohydrates: 46g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 250mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg