Seafood Marinara

 

 

Seafood Marinara w/ mussels and shrimp

I bought all the ingredients since I planned to make dinner that night and was going to have my friend, Ryan, over.  Unfortunately, the day of the dinner, I got sooo sick with a cold.  The show must go on though so I took some Zicam and ate alot during the day. I tried to go with the old saying "Feed a cold" and hoped that I would muster up enough strength to entertain that night.  Luckily, I felt alot better and had Ryan and his one-eyed dog, Bravey over.  I personally think it was all my gorging that day that helped (cheezeits, hot chocolate, chex mix, whatever else I could get my hands on). Since I used whole wheat pasta, I thought it wasn't going to taste as good, but I was wrong.  Also, I added some sour cream since I wanted to do something different plus I had some leftover and needed to use it.  It actually turned out nice and creamy so that was pleasant.  I am trying to add more seafood recipes to the list since I am eventually planning to ween off meat.  Wish me luck!


Ingredients
 (yields 4-6 servings)
1/2 lb of peeled shrimp
1 1/2 lbs of mussels, debearded
4 garlic cloves (diced)
1/2 small onion
1 tablespoon of olive oil
3 tomatoes diced
16 ounces of canned diced tomatoes
8 ounces of tomato paste
1 teaspoon of oregano
1 teaspoon of thyme
1/2 cup of fresh basil (chopped coursely)
 1 green onion (chopped finely)
1 package of whole wheat fettuccine ( I only used half)
      *optional
       1 teaspoon of salt
      1 tablespoon of sour cream

Directions
1) Saute the onions in olive oil until they are translucent
2) Add the garlic and cook on medium for 5 minutes.  Turn the heat down if the garlic starts to burn.
3) Add all the tomatoes (fresh and canned), tomato paste, oregano, thyme, basil, and green onions. 
4*) I had some leftover sour cream so I added a tablespoon of that.
5) Add the shrimp and debearded mussels and cook on medium for 10 minutes.  Discard any mussels that don't open.
6) In a separate pot, fill halfway with water and bring to a rolling boil.  Salt the water as needed.
7) Stir in the fettucine and cook for 8 minutes or until al dente.