This Seafood Pasta Becomes Insanely Better with These Methods
All of the printed versions of my recipes can be found at https://www.billyparisi.com
Seafood lovers, this gourmet seafood pasta is for you. It’s a seriously delicious, restaurant-level meal that coats pasta and fresh seafood in a silky white wine pan sauce. It looks and tastes sophisticated but comes together in just 45 minutes.
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→ Ingredients
• 8 ounces 40/60 scallops, side muscle removed
• 1 pound, peeled and deveined 16/20 shrimp
• 3 tablespoons olive oil
• 5 tablespoons unsalted butter
• 1 peeled small-diced shallot
• 6 finely minced garlic cloves
• 1 pound bucatini pasta
• 1 seeded small-diced Fresno pepper
• 1 pound scrubbed and rinsed fresh mussels, byssus threads removed
• 12 scrubbed and rinses fresh clams
• 1 cup dry white wine
• 3 cups chicken stock
• ½ cup finely grated Parmigiano Reggiano
• ¼ cup finely minced fresh parsley
• 1 cup cherry tomatoes, sliced in half, optional
• optional garnishes: zest of ½ lemon, crushed red pepper flakes, finely grated
• Parmigiano Reggiano, and finely minced fresh parsley
Watch more recipe videos:
Garlic Shrimp Pasta: https://youtu.be/NfzigL9x_qY
Beurre Blanc: https://youtu.be/eIfmMoZzYN8
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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21 Comments
Yum…….. ❤
Billy, I love your recipes. But without a kitchen/restaurant staff or production crew to wash my pots and pans, the post meal clean-up is an ordeal!
Billy, as an Italian and a Chef, you know better about pasta.
It is critical to use the proper pasta for each “sauce” or pasta dish!
Never use fresh/homemade pasta for a rough and tumble dish such as this seafood dish.
Those pasta could never hold up to rough and tumble shells. DISASTER!
Italians Mama’s and Chefs just know this from birth on, and stress this critical point in pasta dishes to strike the right balance of textures.
Homemade pastas are wonderful with pesto or a fresh tomato sauce made with garden fresh tomatoes from your garden and fresh basil …etc that doesn’t require much tossing and agitation. Light and delicate!
Your dish here is gorgeous as is all of your food. I hope you used a pretty sturdy pasta to hold up for this dish! ♥️
Love it, especially the addition of cheese. Now my brother spent a year living in Italy as a navy brat, and when he returned he couldn’t stop people fast enough with the “No cheese on seafood pasta” nonsense. Me, I love it, and wouldn’t stop doing it. My solution I simply stopped talking to my brother. It’s been over 10 years and I don’t regret it one bit. More cheese please! 😋
I’ ‘ m assu’mm ‘ing that y’ou mea’n that’chef’s sprink’le ‘ in lot’s of apostrophe’s
NEVER EVER cheese and seafood
Mind blown serious.🤯almost passed this by. Cherry tomatoes dope. Cheese sneaky. Coming from the desert southwest cooking at fine dining many years NEVER saw those seafood preparation steps before!😮 what are your thoughts on ceviche my friend?🤔
I've actually never seen that shrimp knife. Cool. But this sauce would be gritty if you actually used fresh clams. You typically need to purge them in salted water for at least 30 mins minimum. And they take longer to cook than mussels, so your mussels got overcooked here. And and there was no real mantecatura–you really should emulsify the pasta water with whatever fat you're using (traditionally olive oil). That aggressive stirring is what gives the sauce the velvety feel without using butter or cheese.
Using high quality drinkable wine to cook is a myth!
Are you going to pretend that you can taste 5he difference within all that seasoning and herbs?
Please don’t propagate this myth. You are only wasting a good drop.
With that cheese you had better hide.
NO WAY CHEESE !!!!!!!!!!!!!!!!!!!!!!!!!!!!
bread with pasta??? OK, at this point bring out the pineapple too
Chef the sauce for the pasta seems a little watery for my taste. What would you reccomend to tighten it up further??
Another great video.
Long ago I had cioppino at a local restaurant and it was amazing. I wasted a number of years trying to find a better one. Finally gave up – couldn’t even find an equal. Now, when I see cioppino on a menu I order something else.
I cook for taste – not for “correctness “.
Better than any restaurant I’ve been to. Good job sir! I will be watching you 😁
You lost me with all that cheese.
Seriously Billy? Pasta in a restaurant that’s perfect? Maybe I need to visit YOUR restaurant. I have stopped eating pastas at restaurants. They’re all way, I mean wayyyyyyy too salty. Frankly, I cook better than 98% of the Italian restaurants I’ve been to. And I’m no pro. Just like good food.
Thanks for sharing this, Chef. ❤❤
P.S. Chef, will you stop showing these cooking videos at night?!?! 😂😂😂😂 😉
The worst trend in cooking is leaving shells and tails on in seafood pasta.
It doesn’t add anything to the meal, the whole point is to demonstrate that the seafood is fresh. But it requires that you then dig through your pasta with your bare hands.
It’s no different than leaving the feathers on a chicken to demonstrate that it is fresh.
I’m a cheese head and put it on seafood too.