Ree Drummond’s seafood pasta recipe is an easy weeknight dinner

Ree Drummond has the perfect seafood pasta recipe that she calls “dramatic” because of the way it’s cooked and presented. It’s an easy dish to make and the recipe gets rave reviews.

Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

Ree Drummond said her seafood pasta recipe was ‘high on drama’

Drummond wrote about the seafood pasta dish in a 2012 recipe blog post on The pioneer woman website.

The Food Network host shared how she traveled to New York and Boston and ‘ate seafood like my life depended on it’. She joked, “I’m on a rush. Please send help before I start eating shrimp for breakfast.

Drummond explained how his seafood pasta dish “can be adapted in different ways depending on what seafood you have, what pasta you want to use, and what kind of sauce you fancy.”

Drummond showed how to make his recipe on an episode of The pioneer woman for his mother and his sister. “I start the weekend with a good seafood pasta,” she said. “It’s not only delicious, it’s also dramatic because you cook some of it on the stove, then wrap it in a foil packet and finish it in the oven.”

She added: “And then when you serve it, you open the package and all kinds of wonders come out. It’s just delicious.

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How to Make ‘The Pioneer Woman’ Star’s Seafood Pasta Recipe

Drummond cooked the pasta first, drained it, and drizzled it with olive oil to keep it from sticking together. “The pasta was cooked just below al dente,” she explained. “I wanted it to have real bite since it goes back to the oven.”

To make the sauce, Drummond added olive oil and butter to a skillet over high heat. She added chopped garlic and white wine, let the mixture cook for a minute, then added canned diced tomatoes, salt, pepper and crushed red pepper.

Drummond simmered the sauce for 10-15 minutes. His blog post mentioned some ideas for changing up the recipe. “This is where you can change the direction of this recipe: if you don’t want to go the tomato route, you can make big chunks like quartered artichoke hearts, kalamata olives, mushrooms, even zucchini and other veggies to take more primavera approach,” she wrote. “Just brown the veggies a bit and splash them in a little chicken broth for a bit of liquid, because it will end up cooking with the pasta in the oven.”

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Drummond quickly grabbed the seafood and assembled the dish for the oven

The pioneer woman stars Heat the oil and butter in a skillet over high heat, then rinse the shrimp and scallops and pat them dry on paper towels. “They have to be really, really dry or they won’t sear well,” she said.

Drummond seared the scallops on both sides, then removed them from the pan and added the shrimp to cook them briefly.

She added the pasta to the sauce and tossed it. Next, Drummond placed two large, overlapping sheets of foil in a baking dish, added the pasta to the parcel, then topped it with scallops and shrimp. She folded the foil into a packet and baked the pasta dish in a 350 degree Fahrenheit oven for 15 minutes.

After opening the package at the table, Drummond poured hot cream over the dish and sprinkled basil on top.

The full recipe is available at Food Network website.

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