You like shrimp and tuna you are looking for pasta recipes that can impress your family and friend? Do you want to obtain a wonderful taste without keeping you busy for half day? Then, you will love this shrimp and tuna pasta recipe!
In this case, paccheri has been my choice, but you can have excellent results with other shapes of pasta, like rigatoni or even spaghetti.
The secret in tuna and shrimp pasta recipes is to create a tasty, delicious sauce that binds all the ingredients together. This is obtained cooking the paccheri for the last 10 minutes in the pan with the other ingredients, adding the pasta water. Boiling water, high in starch, will thicken the sauce.
The other very important tip to consider is that shrimps need just 1-2 minutes to cook. As a result, they must be added at the very end, or they get hard and chewy.
Try this recipe, and if you like it you can even PIN IT 🙂
If you want to try other pasta recipes, here some of my all time favorite:
- carbonara sauce (with a funny decalogue of dos and donts translated for you from roman dialect!)
- amatriciana sauce (yes, the other sauce from Rome… the recipe, but also its history and real origin)
- bolognese sauce (aka ragu: my mother, a real bolognese grandma, recipe!)
- penne with vodka sauce, an icon from the 80s,
- pasta with chickpeas and rosemary, a light but super tasty one, or
- avocado and swordfish pasta, if you want to try another fish based recipe!
And if you want to finish the dinner with a truly Italian dessert, enjoy my tiramisu! But now let’s go with my step-by-step guide to your delicious shrimp and tuna pasta!
Shrimp and tuna pasta
- pan (or wok)
- wooden spoon
- 2 tbsp extra virgin olive oil
- 2 cloves garlic poached (not peeled)
- 1 chilli pepper
- 10 cherry tomatoes or date tomatoes
- 150 gr tuna tuna in oil, net weight
- 300 gr shrimps
- 400 gr paccheri or rigatoni
- 1 leaf basil fresh or frozen
- q.s. salt
- q.s. black pepper
- Remove the shell from the shrimps and put them into the water: this will add extra flavor to your pasta. Salt it and start heating it.
- Chop the cherry tomatoes.
- Put the oil into the pan, at medium-high heat. Add the garlic and (optional) chilli pepper. After few minutes, add the tomatoes and some basil.
- When the tomatoes have released their water (help this gently squeezing them with a wooden spoon) add the tuna and lower the heat. Salt and pepper according to your taste.
- In the meanwhile, salted water should be boiling so that you can drop the paccheri into it.
- After about 6-7 minutes, the sauce is ready and the paccheri are half-cooked.
- Time to drain the pasta into the pan. Don't waste the water, you will need some to finish cooking the paccheri.
- Finish cooking the paccheri in the pan, gently mixing them with the sauce and adding some pasta water (about 10 minutes). When paccheri are almost ready, add the shrimps: they need just 1 minute to be ready
- Your shrimps and tuna paccheri are ready. Serve them with that delicious sauce and enjoy!
Suggested wine pairings
As any fish or seafood based recipe, I highly recommend to enjoy it with a good Italian white wine, served cold. My choice would be:
- a north-eastern wine (from Friuli or Veneto), like a “friulano“, if you like still wines;
- or a “prosecco“, if you prefer sparkling wines.
Did you try this canned tuna and shrimp pasta and it was a success, or maybe something could have been better? Let me know in the comments, I love getting to know your feedbacks!