Shrimp and clams in red sauce

The first time I made shrimp and scallops in red sauce, I was in a hurry one summer evening after a long day. I love seafood, especially because it doesn't require much attention and doesn't leave the kitchen messy with dirty dishes everywhere. I prepare this recipe whenever I'm in the mood for something quick, yet still want to taste the ocean. I use rice noodles because they absorb the sauce well.

Quick Info

Total Time: 30 minutes
Servings: 2 large or 3 smaller
Difficulty: Easy

Ingredients

200 g peeled shrimp, fresh or frozen
200 g scallops (can be a mix of scallops with shells or just the meat)
200 g rice noodles
1 bell pepper (half red, half yellow)
1 medium chili pepper
4 garlic cloves
50 ml olive oil
50 g butter
1 cup red sauce (approx. 200 ml) – I use either a classic tomato sauce with basil and garlic or a passata with a bit of white wine and pepper
Salt to taste
Fresh sage for garnish

Preparation Method

1. Slice the bell pepper into thin strips. Wash the chili pepper and slice it into rounds – remove the seeds if you don't want it spicy. Peel and finely chop the garlic. Meanwhile, if you're using frozen shrimp, place them in cold water to thaw. If the scallops are in their shells, rinse them well.

2. Bring water to a boil for the rice noodles. Read the instructions on the package; some types only need to be blanched for 2-3 minutes, while others take a bit longer. Usually, I pour them into a large bowl with hot water and cover it, then drain them as soon as they soften. It's important not to leave them too long, so they don't become sticky.

3. In a wok or large skillet, heat the olive oil over medium heat. Add the butter and let it melt completely. Add the bell pepper, chili pepper, and garlic. Sauté for 2-3 minutes, no more, just enough for them to soften slightly and release their aroma.

4. Add the shrimp and scallops. If you're using scallops with shells, cover and let them cook for 2 minutes until they open. For shrimp and shelled scallops, 3-4 minutes is enough until they turn opaque.

5. Season with salt, then pour the red sauce over everything in the pan. Let it simmer over medium heat for 3-4 minutes, allowing the sauce to thicken and the flavors to meld. Don't leave it too long, or the shrimp will become rubbery.

6. Taste for salt. If the sauce is too thick, add a little water from the noodles if needed.

7. Serve immediately by placing the rice noodles in bowls and pouring the shrimp and scallops in red sauce on top. Sprinkle fresh sage leaves over the top, but not too much.

Why I Make This Recipe Often

It's one of the quickest seafood recipes I know, and it doesn't require many special ingredients. The texture of the rice noodles makes everything more interesting, and the sauce remains light, unlike heavier pasta dishes. It's great for entertaining guests or for regular evenings.

Tips and Variations

Tips

- Don't overcook the shrimp; otherwise, they will become tough. When they turn pink, they're done.
- If you have fresh scallops in their shells, discard any that remain closed after cooking.
- Cook the rice noodles according to the package instructions, without leaving them in water after they're done.
- If you have homemade tomato sauce, use it for a richer flavor.

Substitutions

- You can replace the rice noodles with wheat noodles, puffed rice, or even plain rice.
- The chili pepper can be omitted or replaced with chili flakes.
- Fresh sage can be substituted with parsley or cilantro if you have it on hand.

Variations

- You can add sliced calamari at the same step as the seafood.
- For a heartier version, add some halved cherry tomatoes along with the bell pepper.
- For a more pronounced flavor, you can splash a bit of white wine over everything in step 4 and let it simmer for a minute.

Serving Ideas

- It can be served straight from the wok into bowls, with extra herbs on top.
- It also pairs well with a slice of toasted bread for those who want to soak up the sauce.
- A simple arugula salad with lemon can be served alongside.

Frequently Asked Questions

1. Can I use frozen seafood?
Yes. I let them thaw in cold water and drain them well before cooking. I don't recommend cooking them directly from frozen as they release too much water.

2. What can I substitute for the red sauce?
You can use plain passata, thicker tomato juice, or even a quick sauce made from diced fresh tomatoes simmered for a few minutes with salt and basil.

3. What type of rice noodles should I use?
Wide rice noodles work best, but thin vermicelli noodles are also fine. They usually cook in 2-3 minutes of blanching.

4. How do I know if the scallops are cooked?
If they are in their shells, they should open. Discard any that remain closed.

5. Can it be made without chili pepper?
Yes, you can omit the chili pepper or just add a bit of chili powder at the end, to taste.

Nutritional Values

One serving has approximately 450-500 kcal, with 30-35 g of protein, 15-18 g of fat (mainly from oil and butter), and 45-50 g of carbohydrates from the noodles. It's a balanced meal, quite filling, and not too heavy.

Storage and Reheating

If there are leftovers, I keep them in the fridge for a maximum of 24 hours in a container with a lid. I reheat in a skillet over low heat, adding a little water to prevent drying out. I don't recommend using the microwave, as the seafood becomes tough when reheated. The noodles don't have the same texture the next day, which is why I only make as much as I eat right away.

Wash and clean the bell pepper and cut it into strips. Wash and chop the chili pepper. Clean the garlic and mince it. Blanch the rice noodles and drain them. In a wok, heat the olive oil and butter. Sauté the vegetables lightly, add the shrimp and clams. Season with salt. Pour the flavored sauce over and let it simmer for 3 minutes. Serve the dish over the rice noodles. Garnish with fresh sage.

Read carefully the preparation method for the rice noodles. Usually, it is enough to just blanch them.

 Ingredients: 200 g shrimp 200 g mussels 200 g rice noodles 1 bell pepper [half red + half yellow] 1 chili pepper 1 cup flavored sauce 4 garlic cloves 50 ml olive oil 50 g butter salt fresh sage

 Tags:  shrimp in aromatic sauce