Pasta Pescatore

Prep Time
10 minutes
Cook Time
25 minutes
Servings
4

Preparing your Ingredients

Prep your Shrimp and Scallops: Thaw (1) portion of Fish Fixe Shrimp and (1) portion of Scallops, dry thoroughly and season with coarse ground salt, pepper and garlic powder.

Boil your pasta: Crank up the heat on a pot of salted water and boil your pasta according to package instructions.  Before you drain your pasta, collect your “reserved pasta water” by dipping a coffee mug into the water to remove pasta water for potential use in thinning your red sauce.  **Note – fresh pasta found in the refrigerated section of your local grocery store is totally worth it!**

Chop your veggies:  The key to this recipe is prep!  Make sure all of your ingredients are chopped and ready to go.

Don’t ditch the anchovies:  We might sound crazy but you have to hop on the anchovy train for this ditch.  The amount of flavor they bring is well worth it!

How to Master a one pan seafood dish

The key to mastering a one pan seafood dish is to have all of your ingredients ready to roll before you start.  One pan dishes come together quickly and you want to keep the heat consistent so that the sauce comes together smoothly and you don’t have the stars of the show sitting on the sideline for too long.

Searing and Poaching Seafood: One Dish, Two Methods

Searing and Poaching are used together in this dish to create an unbelievable depth of flavor.  First, let’s talk about cooking methods.  Searing seafood is the act of cooking the protein at a very high temperature to promote a browning and crisping of the flesh of the protein.  This method allows for a texture change as well as locks in all the delicious flavors of the sea.  Poaching seafood is an altogether different technique that allows seafood proteins to “poach” (think eggs) in a very hot liquid until they become cooked.  The beauty of poaching seafood is that it prevents the protein from drying out – something that can happen very quickly when seafood is overcooked.  This recipe combines both techniques for a specific purpose.  First, we sear the proteins to lock in all of the flavor and allow for a bit of texture in the browning process, yet we remove the proteins before they are fully cooked so that we can finish the cooking process by poaching the seafood in our delicious red sauce.  The poaching process allows the Scallops and Shrimp to take on the flavor of the sauce without drying out.

How Do I Know When the Scallops and Shrimp are Cooked?

You know when the Scallops and Shrimp are cooked when the flesh of the protein is no longer translucent and has turned opaque and white and the texture becomes firm.  For this dish, let your anxieties rest because you want to undercook the proteins a bit to allow them to poach in the delicious red sauce and take on the flavors of the sauce while continuing to cook to completion.

Ingredients

You will need (1) 6 oz portion Fish Fixe Shrimp and (1) 6 oz portion Fish Fixe Scallops
  • 1 lb. prepared pasta
Pescatore Sauce:
  • 1-2 tbsp anchovies (chopped)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp red pepper
  • 1/4 c white wine
  • 1 can (28 oz) chopped tomatoes
  • 5-6 finely chopped green onions
  • 10 chopped basil leaves
  • Parmesan cheese

Directions

  1. Prepare Fish Fixe Shrimp and Scallops by thawing and drying thoroughly with a paper towel
  2. Season shrimp and scallops with salt, pepper, and garlic powder and set aside
  3. Bring heavy-bottomed skillet to medium high heat and coat pan with olive oil
  4. Add shrimp and scallops and sear for 2 minutes on each side to achieve a golden brown color. They do not have to be completely cooked – you will add them back into the sauce
  5. Remove proteins and set them aside
  6. Add chopped anchovies, salt, pepper, oregano, red pepper, white wine, can of chopped tomatoes, and sauté for 4-5 minutes
  7. Crush tomatoes with the back of a mixing spoon to form a consistent sauce
  8. Taste for flavor and adjust spice/salt as needed
  9. Add prepared pasta, finely chopped green onions, and chopped basil leaves.  Use tongs to incorporate
  10. Return proteins to pan and continue cooking until proteins are completely cooked through
  11. Top with parmesan and basil and serve immediately!

Recipe Notes

Fresh pasta found in the refrigerated section of your local grocery store is totally worth it!

Convenient. Healthy. Affordable.

Fish Fixe white background
Nutrient dense proteins
delivered to your door.