Seafood Capellini with Saffron Recipe

Name: Seafood Capellini with Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 1 pound shelled and deveined jumbo shrimp (8 shrimp); 1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces; Kosher salt and freshly ground pepper; One 14-ounce can diced tomatoes, drained; 4 garlic cloves, minced; 2 tablespoons minced flat-leaf parsley; 1 serrano chile with seeds, minced; 1 teaspoon hot paprika; 2 cups chicken stock or low-sodium broth; One 8-ounce bottle clam juice (1 cup); Pinch of saffron threads; 6 ounces capellini pasta, broken into 3-inch lengths; Lemon wedges, for serving

Servings: persons

6 tablespoons extra-virgin olive oil
1 pound shelled and deveined jumbo shrimp (8 shrimp)
1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces
Kosher salt and freshly ground pepper
One 14-ounce can diced tomatoes, drained
4 garlic cloves, minced
2 tablespoons minced flat-leaf parsley
1 serrano chile with seeds, minced
1 teaspoon hot paprika
2 cups chicken stock or low-sodium broth
One 8-ounce bottle clam juice (1 cup)
Pinch of saffron threads
6 ounces capellini pasta, broken into 3-inch lengths
Lemon wedges, for serving

1
In a large skillet, heat 3 tablespoons of the olive oil over moderately high heat.
2
Season the shrimp and monkfish with salt and pepper and add to the skillet.
3
Cook for 6 minutes, turning once, until barely opaque throughout.
4
Transfer to a plate.
5
In the same skillet, heat the remaining 3 tablespoons of olive oil over moderate heat.
6
Add the tomatoes and cook for 3 minutes.
7
Stir in the garlic, 1 tablespoon of the parsley, the serrano chile and the paprika.
8
Add the chicken stock, clam juice and saffron, season with salt and bring to a boil.
9
Add the capellini and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the sauce, about 5 minutes.
10
Return the shrimp and monkfish to the skillet along with any accumulated juices and toss well.
11
Transfer the pasta to bowls and garnish with the remaining 1 tablespoon of parsley.
12
Serve with lemon wedges.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 1 pound shelled and deveined jumbo shrimp (8 shrimp), 1 pound monkfish or other firm white fish such as halibut, trimmed and cut into 8 pieces, Kosher salt and freshly ground pepper, and more.

Yes, Seafood Capellini with Saffron falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Capellini with Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions