Seafood Pasta Pomodoro Recipe
shrimp, mussels, scallops, garlic, spinach and portabella mushrooms atop of fettuccine with an aromatic tomato broth and garlic crostini
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Ingredients
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Seafood
Vegetables
Pasta
Broth
Crostini
Method
Preparation of Seafood
Cook Seafood
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, mussels, and scallops. Cook for about 4-5 minutes until the shrimp turn pink and the mussels open. Remove from the skillet and set aside.
Preparing the Broth
Make Tomato Broth
In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Stir in the crushed tomatoes, vegetable broth, dried oregano, salt, black pepper, and red pepper flakes. Bring to a simmer and let cook for 10 minutes.
Cooking the Vegetables
Sauté Vegetables
Add sliced portabella mushrooms and fresh spinach to the broth. Cook for an additional 5-7 minutes until the mushrooms are tender and the spinach wilts.
Cooking Pasta
Boil Fettuccine
While the broth simmers, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Combining Ingredients
Combine Pasta and Seafood
Add the cooked fettuccine and seafood back into the skillet with the broth. Toss everything together and let it cook for an additional 2-3 minutes until heated through.
Making Crostini
Prepare Crostini
Preheat the oven to 200°C (400°F). Place baguette slices on a baking sheet, brush with olive oil, and sprinkle with garlic powder. Bake for 5-7 minutes until golden brown.