Ingredients for Paella Style Shellfish Pasta
- Chicken Broth
- Dry White Wine
- Saffron Thread
- Olive Oil
- Fideos
- Shrimp
- Sea Scallops
- Clams
- Frozen Artichoke Hearts
- 2 tablespoons chopped fresh chives
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How to Make Paella Style Shellfish Pasta
- Preheat oven to 400°F (200°C).
- In a saucepan, bring 1 ½ cups seafood broth and ½ cup dry white wine to a boil. Stir in a pinch of saffron threads.
- Reduce heat to low and maintain a gentle simmer.
- In an 8-inch heavy ovenproof skillet, heat 2 tablespoons olive oil over moderately high heat until hot but not smoking. Add 8 ounces uncooked pasta (like short pasta such as ditalini or shells) and sauté, stirring frequently, until golden brown, about 2 minutes.
- Pour the simmering broth mixture over the pasta and simmer for 5 minutes.
- Nestle 1 cup cooked shellfish (shrimp, mussels, or clams) and ½ cup frozen artichoke hearts into the pasta. Bake, uncovered, in the middle of the oven until the liquid is reduced to a syrupy glaze, about 20 minutes.
- Remove from oven and sprinkle with 2 tablespoons chopped fresh chives.
- Serve immediately. Serves 2.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
6g
Fat
16g
Carbs
3g