Recipe courtesy of Michele Urvater

Seafood Stew for Pasta

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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12 ounces medium shells

1/4 cup olive oil

1 onion, finely chopped

1 red and 1 yellow bell pepper, julienned

1 clove garlic minced

2 cups canned plum tomatoes, chopped

1/2 cup tomato juice

1/2 teaspoon dried thyme

1 small zucchini, cut into 1/4 inch dice

1 small yellow squash, cut into 1/4 inch dice

1 pound seafood like scallops, diced monkfish or peeled diced shrimp

Salt and freshly ground black pepper


  1. Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.