Pasta with Shrimp and Calamari in Red Sauce

 

One of the most surprising dishes I ever ate and loved was calamari in red sauce with pasta in New York. It was so delicious I always yearned for more. Today I am making calamari with shrimp in red pasta sauce with rotini pasta. It is divinely delicious. Don’t knock it if you haven’t ever tried it. You could be surprised like I was. This is a cook what you like recipe. Don’t like calamari, omit it. Don’t like artihoke bottoms, omit them. Prefer Shell pasta to Rotini, use shell pasta. Make it work for you and your tastebuds. The result will be the same, divinely delicious.
My husband was surprised by the combination of flavors and couldn’t stop eating it even though he is not a fan of calamari. He said it was up there with the best of the best, no small compliment.
Now for the lowdown on how to make it. Easy, quick, and simple. Recipe may be doubled or tripled. It is a great Lenten dish.

Pasta with Shrimp and Calamari in Red Sauce

 
SERVES 2 or more

  • 2 tablespoons of olive oil
  • ½ cup minced onion
  • 1 tablespoon minced garlic, less if you prefer
  • 24 ounces tomato sauce (may use sauce with Italian herbs)
  • 8 ounces chicken broth
  • ½ teaspoon minced parsley
  • salt and pepper to taste
  • 8-12 ounces shelled and deveined large shrimp
  • ½-1 cup Calamari, tubes cut in rings
  • 1 10-ounce can whole baby clams with juice, optional

In a large everyday pan, similar to a skillet but with two small handles or use deep skillet, heat olive oil over medium heat. Add onion. Saute and stir until onion is transparent, about 3 minutes, add garlic and stir for 1 minute.

Add sauce, broth, and parsley and stir well until sauce begins to simmer. Season to taste with salt and pepper, I used a little cayenne pepper to give it a bite. Cover and turn heat to low. Simmer sauce about 20 minutes for flavors to blend. If you prefer a thicker sauce, simmer with lid off until sauce is reduced by about one third. The seafood will throw off a little juice and if you use clams they will add liquid also.

While sauce simmers cook pasta according to package directions. Drain well.

Remove lid and add seafood of choice, you can even use boneless fresh fish filets like snapper or tilapia cut in bite size pieces, and artichokes.

Leave cover off pan and turn heat to medium. Cook about 5 minutes until seafood is opaque. Add cooked pasta to pan, stir well and cook another 2 minutes.
Dish is complete. Adjust seasonings as needed.

All you need to complete the meal is a green vegetable or green salad.

Trust me, you are really going to love this. It is truly down home delicious.
Fix it for dinner tonight and ya’ll have a down home delicious day now!
Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Leave a Reply

Your email address will not be published. Required fields are marked *