How To Make Baked Pasta with Shrimp
Savor a filling seafood dish with this baked pasta that comes with shellfish in creamy saffron-spiced sauce. Whip up a filling serving in just under 1 hour!
Serves:
Ingredients
- ¼cupextra virgin olive oil,plus 3 tbsp
- 1½lbslarge shrimp
- 4cupswater
- 2lbscockles
- 8garlic cloves
- 1tspaleppo pepper,or ½ tsp crushed red pepper
- ¾lbangel hair pasta
- 1tspsaffron threads
- ¼cupheavy cream
- salt and freshly ground pepper
- 1tbsplemon juice,fresh, plus 1 tsp
- 2tspmint,finely chopped
- ½cupsalted almonds,roasted
Instructions
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Preheat the oven to 450 degrees F.
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In a medium saucepan, heat 1 tablespoon of olive oil. Add the reserved shrimp shells and cook over moderately high heat for about 3 minutes, stirring, until bright pink.
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Add the water, cover, and simmer over moderate heat for 5 minutes. Add the cockles, cover, and cook for about 3 minutes until the cockle shells open. Discard any cockles that do not open.
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Strain the shellfish broth through a colander set over a bowl. Remove the cockles from their shells and reserve them separately in a small bowl.
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In a small skillet, heat ¼ cup of the extra-virgin olive oil. Add the garlic and Aleppo pepper and cook over low heat for about 3 minutes until fragrant and lightly browned. Scrape the chile-garlic oil into a small bowl.
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In a large pot of boiling salted water, cook the pasta for about 2 minutes, stirring, until pliable. Drain well and transfer to a bowl.
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Drizzle the pasta with olive oil and toss to coat. As the pasta cools, toss it frequently to loosen the strands.
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In the pasta pot, combine the strained shellfish broth with the saffron and boil over high heat for about 6 minutes until reduced to 3 cups. Add the cream and boil for 1 minute. Add the pasta and stir well.
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Pour the pasta and the broth into a 9×13-inch glass or ceramic baking dish.
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With 2 forks, toss the pasta with the reserved chile-garlic oil and cockles and season with salt and pepper. Spread the pasta in an even layer and drizzle with olive oil.
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Bake the pasta in the upper third of the oven for 15 minutes, or until the top is crispy.
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In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the shrimp, season with salt and pepper and cook for about 4 minutes over moderate heat until just opaque throughout.
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Add the lemon juice and toss well. Remove from the heat and stir in the mint.
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With kitchen shears, cut the pasta into 4 squares. With a wide spatula, transfer the pasta to plates.
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Top with the chopped almonds and the shrimp, serve, and enjoy!
Nutrition
- Calories: 908.12kcal
- Fat: 32.75g
- Saturated Fat: 6.71g
- Trans Fat: 0.03g
- Monounsaturated Fat: 17.57g
- Polyunsaturated Fat: 4.91g
- Carbohydrates: 84.25g
- Fiber: 5.99g
- Sugar: 3.68g
- Protein: 69.72g
- Cholesterol: 234.70mg
- Sodium: 1811.86mg
- Calcium: 268.97mg
- Potassium: 603.84mg
- Iron: 39.53mg
- Vitamin A: 165.60µg
- Vitamin C: 3.71mg
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