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Add 2 Tbsp butter to a large skillet and place over medium heat. Once the butter is melted and sizzling add the frozen seafood mix. Stir and cook until the shrimp have turned pink and opaque (3-5 minutes). Be careful not to overcook the seafood. It should still be soft and supple. Remove the seafood from the skillet to a clean bowl and set it aside.
Mince the garlic and add it to the skillet with two additional tablespoons butter. Sauté the garlic in the butter and the juices from the seafood for 1-2 minutes, or just until it has softened and becomes very fragrant.
Add the can of whole peeled tomatoes with their juices and 1/4 tsp red pepper flakes (optional). Use a spatula or spoon to break the tomatoes into pieces. Let the skillet come up to a simmer over medium heat, then turn the heat down to meidum-low. Continue to simmer the skillet, stirring occasionally, for 30 minutes. Continue to break the tomatoes into smaller bits every time you stir.
After simmering the sauce for about 15 minutes, bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water for 7-10 minutes, or until al dente. Drain the pasta in a colander.
Once the sauce is finished simmering, add 1/2 tsp of salt. Stir to combine, taste, and adjust the salt more if needed.
Add the cooked seafood back to the skillet along with any juices that may have accumulated in the bowl. Also add the cooked and drained pasta. Toss the pasta and seafood in the sauce until everything is evenly coated. Top the pasta with a handful of chopped fresh parsley, if desired.