10-Min Seafood Calamarata
Ring pasta swimming in a bright, garlicky tomato broth loaded with shrimp, squid, and white wine. One skillet, under 30 minutes, ready to photograph.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 8 oz calamarata pasta
- 8 oz large shrimp, peeled and deveined
- 6 oz squid, cleaned and sliced into rings
- 1 can (14.5 oz) crushed canned tomatoes
- ½ cup dry white wine
- 3 cloves garlic cloves, minced
- ¼ tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil calamarata in salted water until al dente, about 10 minutes. Drain and set aside.
- 2
Heat olive oil in a large skillet over medium-high. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- 3
Add shrimp and squid. Sear without stirring for 90 seconds until edges turn opaque.
- 4
Pour in white wine; let it sizzle for 1 minute. Add crushed tomatoes and stir gently.
- 5
Add cooked pasta to the sauce. Toss to coat and simmer for 2 minutes until flavors meld.
- 6
Divide between bowls, garnish with fresh parsley, and serve immediately.
Tools you’ll need
- large pot for boiling pasta
- large skillet (12-inch minimum)
- wooden spoon for stirring
- colander
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