Fish and Shrimp Pasta Skillet

Recipe

Main Dish
Fish and Shrimp Pasta Skillet

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User Rating

3.14 out of 5 stars
Rate it:
21 ratings

Recipe Data

6
Servings
10min
Prep
30min
Total

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Description

One-pan does it all! Toast a crumb topper, cook the fish and seafood, then add the pasta and sauce. It's 3 easy steps all in the same skillet!

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
3 c.Hy-Vee penne rigate pasta, dry
1 tbsp.Hy-Vee unsalted butter
3 tbsp.Hy-Vee plain panko bread crumbs
½ lbs.Hy-Vee Fish Market frozen raw EZ peel and deveined shrimp, 26 to 30-ct, thawed
1 lbs.fresh cod, or tilapia fillets, cut into 3/4-inch cubes
½ tsp.kosher salt
½ tsp.Hy-Vee lemon pepper seasoning
1 tbsp.Hy-Vee canola oil
1(12.5-oz.) jar Gustare Vita Alfredo sauce
½ c.Hy-Vee shredded Parmesan cheese
½ c.tomato, chopped
Fresh Italian parsley, chopped
Lemon slices, for serving

Things To Grab

  • Large deep skillet
  • Meat thermometer

Directions

  1. Cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Keep pasta warm. Melt butter in a large deep skillet over medium heat. Stir in panko. Cook and stir until panko is toasted; remove from skillet and set aside.

  2. Peel shrimp; discard tails. Pat shrimp and cod dry. Season with salt and lemon pepper. Heat oil in same skillet over medium-high heat. Cook and stir shrimp and cod 2 to 4 minutes or until shrimp are opaque and fish easily flakes with a fork (145 degrees).

  3. Stir in hot pasta, Alfredo sauce, Parmesan cheese, and tomato; heat through. Add pasta water to thin sauce, if necessary. Sprinkle with parsley and panko mixture. Serve with lemon slices.

Nutrition facts

Servings

480 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 100mg
  • Sodium: 950mg
  • Total Carbohydrates: 36g
  • Protein: 27g

Daily Values

0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 8%

Recipe Source:

Hy-Vee Seasons August 2020