KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Creamy Seafood Pasta Pomodoro

Creamy Seafood Pasta Pomodoro recipe
photo by:kraft
I didn't have scallops or mussels, so I used shrimp and clams. This dish was absolutely delicious and so easy to make! The whole family loved it, I will definitely be mak...read more
posted by
friday524
on 6/10/2011
time
prep:
15 min
total:
35 min
servings
total:
8 servings
Magazine Acquisition

What You Need

3/4
lb.  spaghetti, uncooked
2
Tbsp.  olive oil, divided
1/2
lb.  uncooked deveined peeled medium shrimp
1/2
lb.  bay scallops
1/2
tsp.  crushed red pepper, divided
1
 onion, chopped
4
cloves  garlic, minced
2
cans   (14.5 oz. each) diced tomatoes, undrained
1
 chicken bouillon cube
1/4
cup  water
1-1/2
lb.  mussels, cleaned, scrubbed with beards removed
1
tub   (10 oz.) PHILADELPHIA Original Cooking Creme
1/4
cup   chopped fresh basil
1
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently. Remove from skillet; cover to keep warm.

ADD remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min. Add tomatoes, bouillon and water; stir. Bring to boil. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels.

DRAIN spaghetti. Return to pan. Add cooking crème; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.

Kraft Kitchens Tips

Food Facts
Fish and seafood cook very quickly so be sure to watch the stovetop temperature and timing when cooking them.
How to Clean Mussels
Rinse mussels under cold running water, pulling off the beards, also known as the byssal threads, that are attached at the bottoms of the shells.
K:59561v0:124303
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email