20-Min Seafood Ragù Calamarata
Tender ring pasta tossed with a quick tomato-based seafood ragù made from shrimp, squid, and white wine. Ready in 20 minutes — restaurant-quality without the fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 8 oz calamarata pasta
- 6 oz squid, cleaned and cut into rings
- 6 oz large shrimp, peeled and deveined
- ½ medium yellow onion, diced small
- 1 can (14 oz) canned crushed tomatoes
- ½ cup dry white wine
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil calamarata in salted water until al dente, ~12 minutes. Reserve 1 cup pasta water before draining.
- 2
Heat olive oil in a large skillet over medium-high. Add diced onion and sauté until translucent, ~2 minutes.
- 3
Add garlic and cook 30 seconds until fragrant, then add squid rings and shrimp. Sear 2 minutes per side without stirring.
- 4
Pour in white wine and scrape up any browned bits. Simmer 1 minute until wine reduces slightly.
- 5
Add crushed tomatoes and stir. Simmer 3 minutes until squid and shrimp are cooked through and sauce thickens.
- 6
Toss hot pasta with the ragù and 0.5 cup pasta water to loosen. Season with salt and pepper, then top with parsley.
Tools you’ll need
- large pot for boiling pasta
- 12-inch skillet
- wooden spoon or spatula
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