Rigatoni with Seafood, Olives, and Capers
SERVES: 4-6
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
The addition of olives and capers to seafood is a popular combination in Italy. Here their brininess complements the sweetness of our fresh shrimp, calamari, and scallops with the added, pleasant acidity of white wine for a delicious seafood pasta entrée.
Ingredients
- 1 lb. Citarella Dried Rigatoni
- 3 Tbsp olive oil, divided
- 1/2 lb. peeled and deveined shrimp
- 1/2 lb sliced calamari
- 1/2 lb scallops
- 3 cloves garlic, thinly sliced
- 1/4 cup capers
- 1 cup pitted Castelvetrano olives, roughly chopped
- 1/4 cup white wine
- 2 Tbsp lemon juice
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Bring large pot of salted water to boil, cook pasta to al dente according to package instructions.
- Meanwhile, heat 2 Tbsp olive oil in pan over medium-high heat. Season all seafood and cook in batches for 1 min per side until just cooked, being careful not to overcrowd pan. Set aside until all seafood is cooked.
- Add remaining olive oil to pan and cook garlic for 2-3 minutes then add capers, olives, lemon juice, and white wine. Cook for 1-2 minutes then remove from heat.
- Toss pasta with seafood and sauce, and transfer to a serving platter. Top with fresh parsley and enjoy!
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
