Spicy Seafood Pasta with Tomato Butter Sauce

• •
  Butter(60g)
• •
  Seafood Mix, Frozen(227g)
• •
  Garlic(240g)
• •
  Tomato, Canned, Crushed(794g)
• •
  Red pepper flakes(1g)
• •
  Pasta, Fettuccine, White, Dry(227g)
• •
  1/2 tsp salt ($0.03)
• •
  Parsley, Fresh

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Once boiling, add the fettuccine and cook 7–10 minutes, stirring occasionally, until al dente (pasta should bend slightly but still have slight resistance when bitten). Drain in a colander and set aside.
2. 2While water heats, mince the garlic and chop the fresh parsley; set both aside.
3. 3Add 2 tablespoons of the butter to a large skillet over medium-high heat. Once melted and sizzling, add the frozen seafood mix and cook 3–5 minutes, stirring frequently, until the shrimp turn pink and opaque and no longer translucent. Transfer the seafood and any juices to a clean bowl.
4. 4Add the remaining 2 tablespoons butter to the same skillet over medium heat. Once melted, add the minced garlic and cook 1–2 minutes over medium heat, stirring constantly, until fragrant and softened (do not brown).
5. 5Add the crushed canned tomatoes with their juices and the red pepper flakes to the skillet. Break up the tomatoes with a spoon, then bring to a simmer over medium heat. Reduce heat to medium-low and simmer 30 minutes, stirring occasionally and breaking tomatoes into smaller pieces as you stir.
6. 6Return the cooked seafood and its accumulated juices to the skillet. Add the drained pasta and toss everything together over medium-low heat for 1–2 minutes until evenly coated and heated through.
7. 7Taste the sauce and adjust salt as needed. Divide the pasta evenly into 4 airtight containers while hot. Top each with fresh chopped parsley just before serving or storing.