Creamy Spicy Seafood Pasta (Printable Version)
Succulent seafood and al dente pasta coated in a velvety, spice-infused cream sauce with hints of garlic and Parmesan.
# What You'll Need:
→ Seafood
01 -
200g large shrimp (with shell or peeled)
02 -
200g mussels, cleaned and steamed
03 -
1 tbsp olive oil
04 -
1 garlic clove, minced
05 -
Salt and black pepper to taste
06 -
1 tsp paprika or chili flakes
→ Sauce
07 -
2 tbsp butter
08 -
2 cloves garlic, minced
09 -
1 small onion, chopped
10 -
1 cup heavy cream
11 -
1/2 cup grated Parmesan cheese
12 -
1 tbsp tomato paste or spicy chili sauce
13 -
1/4 tsp cayenne pepper (optional)
14 -
1 tbsp chopped parsley or dill
→ Pasta
15 -
250g rotini or other short pasta
16 -
Salted water for boiling
# Steps To Follow:
01 -
Boil pasta in salted water according to package directions until al dente. Drain and set aside.
02 -
Heat olive oil in a large pan over medium-high heat. Add minced garlic and shrimp, then season with salt, pepper, and paprika. Cook until shrimp turn pink and mussels are heated through, about 2-3 minutes per side.
03 -
In the same pan, melt butter. Add onion and garlic; sauté until translucent and fragrant, about 2-3 minutes.
04 -
Stir in tomato paste, then pour in cream. Bring to a gentle simmer for 3–5 minutes until slightly thickened. Add Parmesan cheese and cayenne (if using), stirring until cheese is melted. Adjust seasoning to taste.
05 -
Add cooked pasta and seafood to the sauce. Toss thoroughly to coat all ingredients in the creamy sauce. Sprinkle with chopped herbs before serving.
# Notes and Tips:
01 -
For a dairy-free alternative, substitute heavy cream with coconut cream and omit the Parmesan cheese.
02 -
Serve in a rustic bowl or clay pot for a traditional presentation. Garnish with additional fresh herbs and grated cheese if desired.