One Pot Creamy Seafood Linguini

This is a delicious one-pot wonder, great for a busy working weeknight with minimum dishes! The linguini is cooked directly in broth and cream with plump grape tomatoes and pearl onions,  and finished with spinach, calamari and shrimp. The sauce thickens down nicely as the pasta cooks, making a creamy, tasty reduction all at the same time.

2 Tbsp butter plus 2 Tbsp olive oil

8 oz frozen pearl onions

1 pint grape tomatoes

3 cloves garlic, pushed through a press

2 cups chicken stock

1/2 cup water

1/2 lb linguini

1 cup heavy cream

1/4 tsp rushed red pepper flakes, or to taste

5 oz fresh baby spinach leaves

1/4 lb calamari rings, halved

1/4 lb shrimp, peeled and deveined, cut into1/2-inch pieces

1/2 cup grated Parmesan cheese

Palmful fresh parsley, finely minced

Heat the water and chicken broth to nearly boiling. In a large pot, melt the butter in the olive oil. Add the frozen pearl onions and sauté over medium-high heat for about 5 minutes, stirring often. Add the tomatoes and cook for about another 5 minutes just until they begin to wrinkle. Add the garlic and cook another 2-3 minutes stirring often and watching you do not brown the garlic much at all, which would turn it bitter.

Add the chicken stock and water to the pot and bring to a gentle boil. Add the linguini stirring regularly as they soften and meld into the liquid. 

Simmer uncovered over medium low heat, stirring often. Cook for about 10 minutes until the pasta approaches al dente.

Now add the cream. Bring back to a rolling simmer, stirring often. Cook until the linguini becomes just short of al dente and the sauce thickens considerably, about 5 minutes.

Stir in the calamari, shrimp and spinach, cooking about another 5 minutes. 

Stir in the parmesan.

Cook until the pasta is al dente and sauce thickens considerably.

Plate the pasta with plenty of sauce. Garnish with parsley.

Serves 2-3.

Cook's Notes: you could use spaghetti of fettuchini instead of linguini, if you prefer.