The Ultimate Seafood Rigatoni: A Mediterranean Masterpiece
There is nothing quite like the aroma of a rich, tomato-based seafood pasta simmering on the stove to bring the essence of the Mediterranean coast right into your kitchen. This Seafood Rigatoni is a symphony of flavors, combining succulent shrimp, briny mussels, and tender scallops in a robust, herb-infused sauce. Whether you are hosting a sophisticated dinner party or looking to elevate your weeknight rotation, this dish delivers a “wow” factor with surprisingly minimal effort.
The Ingredients: Why Each One Matters
- Rigatoni Pasta: We choose rigatoni for its large surface area and hollow center. This allows the savory tomato sauce to cling to every inch, ensuring no bite is left unseasoned.
- Fresh Shrimp (Peeled and Deveined): Shrimp adds a sweet, snappy texture. For the best flavor, look for wild-caught jumbo shrimp.
- Mussels: These provide the essential “ocean” flavor. As they steam open, they release natural briny juices that fortify the sauce.
- Sea Scallops: These are the crown jewels of the dish. When seared properly, they offer a melt-in-your-mouth tenderness and a subtle sweetness.
- San Marzano Tomatoes: Known as the gold standard for pasta sauces, these tomatoes provide a balanced acidity and natural sweetness that creates a velvety base.
- Fresh Garlic and Shallots: These aromatics form the flavor foundation, offering a pungent, savory depth that balances the acidity of the tomatoes.
- Dry White Wine: Used for deglazing, the wine cuts through the richness and adds a sophisticated acidity to the sauce.
- Fresh Parsley and Basil: Fresh herbs are non-negotiable for a bright, herbaceous finish that cuts through the savory weight of the dish.
Step-by-Step Cooking Instructions
- Prep the Seafood: Pat your shrimp and scallops dry with paper towels. Season lightly with salt and cracked black pepper. If using fresh mussels, scrub them and remove the “beards.”
- Boil the Pasta: In a large pot of heavily salted water, cook the rigatoni until it is *just shy* of al dente. Reserve one cup of pasta water before draining.
- Sear to Perfection: In a large skillet over medium-high heat, add olive oil. Sear the scallops for 90 seconds per side until a golden-brown crust forms. Remove and set aside. Quickly sauté the shrimp until pink, then remove.
- Build the Sauce: In the same skillet, sauté shallots and garlic. Deglaze the pan with white wine, scraping up the flavorful browned bits. Pour in the crushed San Marzano tomatoes and simmer for 10 minutes.
- Steam the Mussels: Add the mussels to the simmering sauce and cover with a lid. Cook for 3-5 minutes until the shells have opened.
- The Great Marriage: Toss the cooked rigatoni into the sauce. Add the shrimp and scallops back in. Pour in a splash of the starchy pasta water to emulsify the sauce, making it glossy and thick.
Pro Tips for the Perfect Seafood Pasta
Always remove the shrimp and scallops once seared and add them back at the very end to prevent a rubbery texture. Taking your seafood out of the fridge 15 minutes before cooking ensures an even sear and prevents the pan temperature from dropping.
Serving Suggestions
Pair this Seafood Rigatoni with a crisp, chilled glass of Vermentino or Chablis. Serve alongside a simple arugula salad with a lemon vinaigrette to cleanse the palate. A side of crusty sourdough bread is essential for mopping up every last drop of the decadent tomato sauce.