Seafood Theatre Pasta

Prep Time: 15 mins | Cook Time: 25 mins | Course: Dinner | Serves: 6 

Fresh tomato puree and butter sauce with cooked hot pasta and a seafood topper. Theatre pasta was served after a wonderful theatre production (hence the name) at our girls’ high school; spirits were high and everyone was ravenous. Great memories!

½ cup butter

2 Tbsp olive oil 

1 onion, diced 

2 lbs cherry tomatoes, pureed

3 cloves garlic, minced 

2 Tbsp red wine vinegar 

Salt and pepper, to taste 

1 tsp Italian seasoning 

1 lb hot pasta, cooked and drained 

Seafood Topping:

1 lb seafood blend (shrimp, scallops & calamari) or shrimp 

1 Tbsp olive oil

2 Tbsp butter 

3 clove garlic, minced 

Salt and pepper, to taste 

½ lemon, juiced

Melt the butter and olive oil in a large skillet and saute onion until translucent. Puree the tomatoes in a blender and add to the skillet, allowing the tomatoes to reduce and cook down to a saucy consistency. Stir in garlic, red wine vinegar, salt, pepper, and Italian seasoning. 

In a medium-sized skillet over moderate heat, stir the seafood blend or shrimp with olive oil and butter for 3-5 minutes. When the shrimp turns pink, reduce the heat to low and stir in the garlic, salt, pepper, and lemon juice, stir for 1-2 minutes. Top with a lid to keep warm and turn off the heat.

Stir hot pasta into the sauce, then plate, spooning a generous amount of seafood on the top.