Seafood Pasta Recipe

Seafood Pasta Recipe tastes rich, garlicky, a little briny from the ocean, and perfectly creamy without feeling heavy. It works well for busy weeknights or at-home date nights, and you can get it on the table in about 35 minutes. I first cooked this on a tiny electric stove in my college apartment, and my roommates still ask me for the recipe.

Why You Should Try This Seafood Pasta Recipe

This seafood pasta recipe gives you tender shrimp, sweet scallops, and juicy mussels tangled in twirls of saucy pasta. The sauce tastes silky and garlicky with a light tomato and white-cream vibe that hugs every noodle.

You cook everything in one large pan, so cleanup stays easy. The recipe scales up nicely, so you can cook it for two or for a small crowd without losing flavor.

“This seafood pasta recipe tastes like a fancy restaurant meal that secretly takes less than 40 minutes at home.” ★★★★★

Ingredients You’ll Need

Seafood

• 8 ounces large shrimp, peeled and deveined
  • Use fresh or frozen; thaw frozen shrimp in cold water and pat dry.
• 8 ounces sea scallops, side muscle removed
  • If scallops look large, slice them in half horizontally for quicker cooking.
• 8 ounces mussels or clams, scrubbed and debearded
  • If any shells stay open after a firm tap, toss them.
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

You can swap in calamari rings, chunks of firm white fish like cod, or extra shrimp if you skip mussels. Use what looks freshest or what your freezer already holds.

Pasta

• 12 ounces spaghetti, linguine, or fettuccine
  • I like bronze-cut pasta because the rough surface grabs more sauce.
• 2 tablespoons kosher salt for the pasta water

You can use whole wheat or gluten free pasta. Just follow the box timing and taste for doneness.

Sauce Base

• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1 teaspoon crushed red pepper flakes
  • Adjust to taste; use less if you prefer mild heat.
• 1 cup cherry tomatoes, halved
• 1/2 cup canned crushed tomatoes
  • Use a good quality brand; Italian-style tomatoes usually taste sweeter and less acidic.
• 1/2 cup seafood stock or low sodium chicken broth
  • Pantry shortcut: use water plus 1 teaspoon Better Than Bouillon or similar paste.
• 1/2 cup half-and-half or heavy cream
• 1/3 cup grated Parmesan or Pecorino Romano cheese
  • Freshly grated melts smoother than pre-shredded.

Seasonings & Garnish

• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning or dried oregano
• 1/4 cup fresh parsley, chopped
• Extra lemon wedges for serving

Equipment

• Large pot for boiling pasta
• Large wide skillet or sauté pan with high sides
• Tongs
• Slotted spoon
• Small bowl for holding cooked seafood
• Microplane or fine grater for lemon zest and cheese

Tips & Tricks

• Salt the pasta water generously so the noodles carry flavor before they touch the sauce.
• Pat the seafood very dry so it sears instead of steaming.
• Cook shrimp and scallops just until opaque; pull them early because they keep cooking in the hot sauce.
• Scoop out a cup of starchy pasta water before draining; it turns the sauce silky and helps it cling.
• Use medium heat for garlic so it turns golden and fragrant, not brown and bitter.
• Taste the sauce before adding salt, since cheese and stock already bring some saltiness.
• Toss the pasta with the sauce in the pan instead of pouring sauce on top; this coats every strand.
• Add lemon juice at the end to brighten the seafood flavor without curdling the cream.

How to Make Seafood Pasta Recipe

Step 1: Cook the Pasta

1. Fill a large pot with water and bring it to a strong boil.
2. Add 2 tablespoons kosher salt, then drop in the pasta and stir.
3. Cook until just shy of al dente, about 1 minute less than the package suggests.
4. Scoop out 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Sear the Seafood

1. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium high heat.
2. Season shrimp and scallops with a pinch of salt and pepper.
3. Add shrimp in a single layer and cook about 1 to 2 minutes per side until they turn pink and opaque.
4. Move shrimp to a bowl, then add scallops to the same pan and cook 1 to 2 minutes per side until they turn golden on the edges and just opaque in the center.
5. Transfer scallops to the bowl with shrimp.

Step 3: Steam the Mussels

1. In the same skillet, add another tablespoon olive oil if the pan looks dry.
2. Toss in the mussels and a splash of stock or water, then cover with a lid.
3. Cook 3 to 4 minutes until the shells open.
4. Move opened mussels to the bowl with the other seafood and discard any that stay closed.

Step 4: Build the Sauce Base

1. Lower the heat to medium and add the remaining 1 tablespoon olive oil and the butter to the skillet.
2. Add diced onion and cook 3 to 4 minutes until it turns soft and translucent.
3. Stir in the garlic and crushed red pepper flakes and cook about 30 seconds until fragrant.
4. Add cherry tomatoes and cook 2 to 3 minutes until they start to burst and release juices.

Step 5: Add Tomatoes and Stock

1. Stir in the crushed tomatoes and Italian seasoning.
2. Pour in the seafood stock or broth and stir to combine.
3. Let the mixture simmer gently for 3 to 5 minutes so the flavors concentrate.
4. Taste and adjust salt and pepper as needed.

Step 6: Finish with Cream and Cheese

1. Lower the heat to medium low and pour in the half-and-half or cream while you stir.
2. Sprinkle in the grated Parmesan and stir until it melts and the sauce turns smooth.
3. Add a splash of pasta water if the sauce looks too thick.
4. Stir in lemon zest and lemon juice to brighten the flavor.

Step 7: Toss Pasta and Seafood

1. Add the drained pasta straight into the skillet with the sauce.
2. Toss with tongs until every strand looks coated, adding more pasta water as needed for a glossy finish.
3. Gently fold in the cooked shrimp, scallops, and mussels so they warm through without overcooking.
4. Sprinkle chopped parsley over the top and give everything one last gentle toss.

Step 8: Serve

1. Twirl portions of pasta into warm bowls.
2. Top each bowl with a few shrimp, scallops, and mussels so every plate looks loaded.
3. Add extra grated cheese, a pinch of red pepper flakes, and lemon wedges on the side.
4. Serve right away while the sauce stays silky and the seafood tastes tender.

What to Serve with Seafood Pasta Recipe

This seafood pasta recipe pairs nicely with a simple green salad with a light vinaigrette. You can add garlic bread or warm crusty bread so you can swipe up every bit of sauce. Steamed or roasted vegetables like broccoli, asparagus, or green beans balance the richness of the dish. A cold sparkling water with lemon or a fruity mocktail rounds out the meal without overpowering the seafood.

Storage Options

• Store leftover seafood pasta in an airtight container in the fridge for up to 2 days.
• Cool the pasta quickly before you chill it so the seafood keeps a better texture.
• Reheat gently in a skillet over low heat with a splash of water or cream until warmed through.
• Avoid freezing this dish, since the cream sauce and seafood can turn grainy and rubbery after thawing.

Seafood Pasta Recipe

Seafood Pasta Recipe is a comforting, restaurant-style main course featuring tender shrimp and mussels tossed with al dente pasta in a garlicky white wine and tomato sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Drinner

Cuisine: American

Ingredients

  

• 12 ounces spaghetti or linguine
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 cup low-sodium seafood or chicken stock
• 1 cup crushed tomatoes
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 8 ounces large shrimp, peeled and deveined
• 8 ounces mussels or clams, scrubbed and debearded
• 4 ounces calamari rings
• 1/4 cup heavy cream
• 1/4 cup fresh parsley, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup grated Parmesan cheese

Instructions

 

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. While the pasta cooks, heat the olive oil and 2 tablespoons of the butter in a large deep skillet over medium heat.
3. Add the minced garlic and crushed red pepper flakes and sauté for 30–60 seconds, just until fragrant, being careful not to brown the garlic.
4. Pour in the white wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
5. Stir in the seafood or chicken stock, crushed tomatoes, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.
6. Add the shrimp, mussels, and calamari to the skillet. Cover and cook for 4–6 minutes, or until the shrimp are opaque and the mussels have opened. Discard any mussels that do not open.
7. Reduce the heat to low. Stir in the remaining 1 tablespoon butter and the heavy cream, if using, then add the cooked pasta directly to the skillet and toss well to coat. Add a splash of reserved pasta water if the sauce seems too thick.
8. Stir in the chopped parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve immediately, topped with grated Parmesan cheese if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 620 calories; fat 24 g; saturated fat 9 g; carbohydrates 68 g; fiber 3 g; sugars 5 g; protein 32 g; sodium 880 mg. Values will vary based on specific seafood mix, pasta type, brands, and portion size.