Seafood Bucatini with Lemon Parmesan Sauce
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Author:
Rao’s Homemade
Servings
Serves 4-6
Ingredients
-
1 24oz jar Rao’s Lemon Parmesan Marinara Sauce
- ¼ cup chopped Shallots
- 1 ½ cups medium diced Zucchini
- 12 each 16/20 Shrimp, peeled and deveined
- 8 each jumbo Sea Scallops
- 1 pound PEI Mussels or Mediterranean Mussels, rinsed and debearded
- 12-16 Manilla Clams or other fresh clams
- ½ cup White Wine, Pinot Grigio is ideal
- 3 tbsp regular Olive Oil
- 2 tbsp Basil chiffonade, for garnish
- 1 ½ tbsp Italian Parsley rough chopped, for garnish
- 2 tbsp Rao’s Limited Reserve Extra Virgin Olive Oil
-
1 bag Rao’s Bucatini, cooked as per package instructions
Directions
- Working in a large sauté pan set over medium-high heat, add the olive oil and heat until it shimmers.
- Quickly, add the Shallots and Zucchini to the sauté pan, and sauté until the shallots are translucent and the zucchini begins to brown.
- Working quickly, add the mussels and clams to the sauté pan. (Be careful, this will cause the oil to splatter.) Stir the mussels and clams to coat with the oil.
- Now, carefully add the white wine and allow the mussels and clams to steam. (approx. 2 minutes)
- Remove the mussels and clams from the pan and reserve.
- Now, carefully add the Rao’s Lemon Parmesan Marinara and quickly bring it to a simmer.
- As the sauce begins to simmer, add the Scallops and Shrimp, and allow them to gently cook through in the sauce.
- As the Shrimp begins to cook, add the mussels and clams back to the sauce and along with the cooked Rao’s Bucatini. Stir to combine.
- Add the basil and parsley to the seafood-pasta mixture.
- Serve a large platter with crusty bread and a simple salad.
