@therecipecollector: Hello, seafood lovers and coastal cuisine enthusiasts! NancyG here, your favorite recipe collector, with a restaurant-quality Italian masterpiece that brings the rich, briny flavors of the ocean straight to your dining room—Creamy Seafood Pasta! Just feast your eyes on that magnificent photo above, showcasing a heaping platter of al dente spaghetti tossed in a velvety, spiced pink tomato cream sauce and overflowing with plump shrimp, fresh mussels, clams, and delicate crab. Scaled precisely to serve 4 to 6 people with ingredients rounded up to the nearest USA measurements, this luxurious dinner is guaranteed to impress everyone at your table! Check out more of my favorite recipe finds on my TikTok: https://www.tiktok.com/@therecipecollector Recipe Details: Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Full Ingredient List: • 1 lb spaghetti or linguine pasta (rounded up) • 1 lb large shrimp, peeled and deveined • 1 lb fresh mussels and clams, scrubbed and de-bearded • 0.5 cup unsalted butter • 4 cloves garlic, minced • 1 cup heavy cream • 1 cup crushed tomatoes or marinara sauce • 1 teaspoon salt • 1 teaspoon black pepper • 1 teaspoon red pepper flakes • 0.25 cup fresh chopped parsley (for garnish) Detailed Instructions: 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain, reserving 0.5 cup of pasta water, and set aside. 2. Sear the Shrimp: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until pink and opaque. Remove the shrimp from the pan and set them aside. 3. Steam the Shellfish: In the same skillet, add a splash of water or broth along with the mussels and clams. Cover with a lid and steam for 4 to 5 minutes until the shells pop open. Remove the shellfish (discarding any that remain closed) and set aside with the shrimp. 4. Build the Cream Sauce: Reduce the heat to medium and melt the remaining butter in the skillet. Sauté the minced garlic and red pepper flakes for 1 minute until fragrant. Stir in the heavy cream and crushed tomatoes, bringing the sauce to a gentle simmer. Season with salt and pepper. 5. Combine and Serve: Toss the cooked pasta directly into the simmering cream sauce, adding a splash of reserved pasta water if needed to coat everything smoothly. Gently fold in the cooked shrimp, mussels, and clams. Garnish with fresh chopped parsley and serve hot! Chef's Notes by NancyG: • Discard Closed Shells: Always discard any mussels or clams that fail to open after steaming, as they are not safe to eat. • Pasta Water Magic: Keep a little bit of the starchy pasta cooking water on hand; mixing it into your cream sauce helps it cling perfectly to every strand of spaghetti. • Seafood Variety: Feel free to customize your seafood mix with scallops, calamari, or chunks of white fish depending on what looks freshest at your local market! Nutritional Facts (Per Serving): Calories: 620 kcal Total Fat: 26 g Saturated Fat: 14 g Cholesterol: 185 mg Sodium: 790 mg Total Carbohydrates: 64 g Dietary Fiber: 4 g Sugars: 5 g Protein: 34 g #TheRecipeCollector #NancyGCookOn #SeafoodPasta #FruttiDiMare #ItalianNight

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Friday 21 August 2026 08:41:45 GMT