Tomato and Vodka Creamy Seafood Pasta

February 9, 2024

Tomato and Vodka Creamy Seafood Pasta Recipe

Serves 4

Elevate your Valentine's Day dinner with a tantalizing Tomato and Vodka Creamy Seafood Pasta from Cedar + Salt, a perfect blend of rich, creamy rosé sauce, flavorful seafood, and a hint of tart vodka. This indulgent dish is a delightful fusion of zesty tomatoes, herb-forward cream, and the buttery sweetness of fresh shellfish, creating a symphony of flavors that's sure to impress your loved one.

INGREDIENTS

16 large prawns, peeled
8 scallops
8 mussels
8 clams
2 large shallots
1½ cups cherry tomatoes
½ cup extra virgin olive oil, divided
2 Tbsp chopped basil leaves, plus more chopped basil for garnish
3 tsp chopped oregano leaves, plus more chopped oregano for garnish
2 tsp chopped thyme leaves, plus more thyme leaves for garnish
1½ tsp coarse sea salt, divided
1 tsp ground black pepper
½ tsp chili flakes, plus more chili flakes for garnish
½ cup vodka, divided
¼ cup full-fat cream cheese, cubed
2 cups table (18%) cream
1 (6 oz) can tomato paste
½ lb fettuccini or other long-noodled pasta
½ cup water

RECIPE

Clean all your shellfish and refrigerate until needed.
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Roughly chop the shallots, halve the cherry tomatoes, and spread them all on the prepared baking sheet. Drizzle with 2 Tbsp of the oil and gently tip the baking sheet to coat everything evenly.
Using a mortar and pestle, grind the basil, oregano, and thyme with . tsp of the sea salt to a paste-like consistency. Mix in . cup oil and stir to combine. Drizzle over the tomatoes and shallots. Sprinkle with the pepper and chili flakes. Shake the pan again to ensure the herbs are evenly distributed.
Roast for 20 minutes. Remove from the oven and, using a spatula, turn the tomatoes and shallots over so they cook evenly. Roast for another 15 minutes.
Meanwhile, in a saucepan over medium heat, melt the cream cheese, stirring constantly. When it has almost completely melted, gradually whisk in the cream. Whisk in the tomato paste, then slowly pour in the vodka.
For a smooth sauce, let the roasted tomatoes and shallots cool slightly for 2-3 minutes, then blend them with all their cooking juices until smooth. For a chunky sauce, pour the tomatoes, shallots, and the cooking juices into the pan of tomato cream sauce. Stirring constantly, increase the heat to medium-high and let the mixture come to a slow boil. Reduce to your desired consistency. Remove from the heat. At this point, you can store the cooled sauce in an airtight container in the fridge for up to 1 week.
When you’re almost ready to serve, bring a large saucepan of salted water to a boil over high heat and cook the pasta until al dente.
Place a small skillet over medium heat and add the remaining oil. Add the prawns and scallops to the pan, sprinkle with the remaining salt, and fry until golden, 1–2 minutes per side. Set aside. Add the water to the pan and place it over high heat. Add the mussels and clams, cover, bring to a boil, and cook for 2–3 minutes, until the shells have opened. Discard any shellfish whose shells don’t open.
Place the sauce back over medium heat, add the seafood, and mix gently. Add the cooked pasta and, using tongs, coat it evenly in the sauce. Heat until just starting to bubble. Garnish with herbs and chili flakes.