No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe
Fresh Seafood Pasta

Fresh Seafood Pasta

Mussels, shrimp and crabmeat simmered with tomatoes, garlic and white wine are served over pasta but could easily be served with a hearty loaf of peasant bread for sopping up the sauce. This dish is quick and easy to get on the table for a mid-week dinner.

  • Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup minced shallots
  • 2 teaspoons chopped garlic
  • Salt
  • Freshly ground black pepper
  • 2 cups chopped tomatoes, peeled and seeded
  • 1 pound fresh mussels, scrubbed
  • 1 pound peeled and deveined medium shrimp
  • 2 cups dry white wine
  • 1 pound lump crabmeat, picked over for shells
  • 1/2 cup chopped green onions, green part only
  • 1 pound penne pasta, cooked until tender
  • 4 ounces freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chiffonade fresh basil leaves

Directions

  • In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the tomatoes, and sauté for 1 minute. Add the wine and cook for 3 minutes longer.Bring to a simmer add the mussels and season with salt and pepper.Cover and cook until the shells open, about 4 minutes. Add the shrimp and cook 2 minutes longer. Add the crabmeat and green onions. Sauté for 1 minute.
  • Toss the pasta with the cheese and basil and ladle into the bottom of a serving bowl or individual bowls. Ladle the shellfish sauce on top of the pasta. Serve immediately.