20-Min Seafood Calamarata
Tender squid-shaped pasta tossed with a quick pan sauce of fresh seafood, garlic, and white wine. Briny, buttery, and done in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 8 oz calamarata pasta
- 6 oz shrimp, peeled and deveined
- 6 oz squid, cleaned and sliced into rings
- ½ cup dry white wine
- 1 cup cherry tomatoes, halved
- 3 whole garlic cloves, minced
- 3 tbsp butter
Instructions
- 1
Boil calamarata in salted water until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 2
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Add shrimp and squid, searing 2 minutes per side until just opaque.
- 3
Push seafood to the side. Add garlic to the empty space, stir for 30 seconds until fragrant, then add white wine.
- 4
Pour in 0.75 cup pasta water and add cherry tomatoes. Simmer 3 minutes until tomatoes begin to soften and sauce thickens slightly.
- 5
Add cooked pasta and remaining 2 tbsp butter to the skillet. Toss gently for 1 minute until creamy and coated, adding more pasta water if needed.
- 6
Divide between bowls and serve immediately with black pepper and a pinch of salt.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon
- measuring cups
- colander
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