In this recipe:
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Seafood Paella with Pasta
Seafood Paella with Pasta is one of those meals where you can feel free to add all of your favorite flavors but be careful – it’s hard to stop! I have included shrimp, clams, crab meat, salmon, bacon, tomatoes, mushrooms and even asparagus because I am trying to hurry Spring along! A crazy combination but it works!
Bacon in jambalaya you say? Yep! Cook up your bacon first and use half the drippings for your onion, garlic, red pepper and jalapeno and you’ve created a super flavor! Use your crumbled bacon as a garnish to tempt your hungry family or guests further and you’ll be getting a standing ovation.
The recipe has a lot of ingredients but it’s also packed with amazing flavors and it’s one of those great dishes that has a different taste in every bite.
- Leave out the salmon if you’re looking to save some dinner dollars
- If you’d prefer less heat, omit the jalapeno pepper and red pepper flakes
- Add some chicken to stretch the meal for leftovers
- I have added snowpeas to this to because I love the crunch and the Spring twist!
Robyn is our recipe creator and also blogs at Simply Fresh Dinners. You can see more of her recipes on Facebook and Instagram.
- 8 ounces Chickapea Pasta (shells, penne or spiral)
- 1 pound fresh or frozen skinless salmon fillets, about 1 inch thick
- 1 pound medium – large shrimp, cleaned, deveined and shells removed
- 1/2 pound cooked crabmeat
- 12 small clams
- 4 slices bacon
- 3 cups sliced button mushrooms
- 1 cup chopped red onion
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1/2 small red pepper, diced
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 2.5 cups chicken broth
- 3-4 sprigs fresh thyme
- 1/4 teaspoon freshly cracked black pepper
- 1 pound fresh or frozen asparagus, trimmed and cut into 1 inch pieces
- 1 pound cherry tomatoes, halved
In a large deep skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving half of the drippings in skillet. Crumble bacon and set aside.
Add mushrooms, onion garlic, jalapeno, red pepper, paprika and red pepper flakes to the drippings. Cook about 4 minutes or until onion is tender. Stir in broth and thyme. (strip each sprig of thyme, letting the individual leaves fall into the pan). Bring to boiling; reduce heat. Simmer, covered for 10 minutes.
Meanwhile, rinse salmon and pat dry with paper towels. Sprinkle with pepper.
Pat dry shrimp, sprinkle with pepper.
Scrub clams, tossing any that are opened.
Add pasta to pan, tossing well with ingredients.
Place salmon, shrimp, crab, snow peas and asparagus on top of pasta mixture. Simmer, covered for 8-10 minutes or until shrimp is pink and asparagus is crisp-tender and pasta is cooked al dente.
Remove from heat and top with crumbled bacon and tomatoes.
What are you doing with your Chickapea pasta these days? Tag us on Instagram so we can share with our readers!
Here is some inspiration for our healthy pasta that you won’t want to miss!
- One Pot Healthy Broccoli Pasta Alfredo
- Baked Eggplant Parmesan Pasta
- Gluten-Free Mushroom Ragu Pasta