Pasta With Shellfish

"This involves shellfish of your choice in a tomato based sauce and served over pasta. This is a Jill St. John recipe I found in the magazine section of a newspaper in 1985. It's delicious. I've submitted the recipe as printed but I have always omitted the butter to reduce the fat. Prep and cooking times are estimates."
photo by Riverside Len photo by Riverside Len
photo by Riverside Len
photo by Riverside Len photo by Riverside Len
Ready In:




  • Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture bubbles.
  • Add wine, garlic, rosemary, oregano and onion.
  • Cook, stirring until wine evaporates and butter is golden but not brown.
  • Reduce heat to medium and add drained tomatoes.
  • Add shellfish, parsley, sugar, salt and pepper.
  • Stir until seafood is just heated through.
  • Serve over hot pasta such as fettuccine or spaghetti.

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<p>I started cooking when I was a kid. The first thing I remember cooking was baloney slices cooked in a half stick of butter, served on toast. I've always liked to be creative. We would often have individual frozen pizzas in the house. I didn't care for them too much the way they were so when I wanted a late night snack I would forage through the fridge for topping for the frozen pizza, onions, mushrooms, peppers, hot dogs (sliced) or whatever was on hand, then I would top that off with additional cheese. The first time my dad saw me do that he looked at me real funny like what in the world are you doing kind of look. But when the pizza came out of the oven it was a sight to behold. It wasn't long before my dad would ask me to do one up for him when I was doing one for myself. <br /><br />I think my skills have improved some since then, people seem to like what I make. I'm not a chef, but am more than a cook. <br /><img src="" border="0" alt="Photobucket" /></p>
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