Seafood Pasta Recipe

Hi, I’m aqib, a food enthusiast who loves chasing flavors from my travels. I’ll never forget that sunny beach vacation where I first tasted a pasta bursting with the sea’s bounty – it was like a wave of freshness in every bite. Inspired, I recreated it at home, and it quickly became my secret weapon for impressing friends.

This seafood pasta combines plump shrimp, briny mussels, tender clams, and seared scallops, all swirled with spaghetti in a vibrant homemade tomato sauce infused with garlic and herbs. It’s straightforward to prepare but feels downright luxurious, making it spot-on for romantic dinners or laid-back weekends. If you’re craving something coastal without the fuss, this one’s for you – it’ll hook you from the first forkful.

Prep Time, Cook Time, and Servings

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4
Difficulty: Intermediate
Cuisine: Italian-inspired

This seafood pasta comes together quickly, making it perfect for busy weeknights. You’ll need basic kitchen tools like a large pot, skillet, and colander. It’s scalable too – double the portions for a crowd.

Ingredients You’ll Need

Gather these fresh items for the best results. I always hit up my local market for seafood to ensure it’s top-notch.

• 8 oz spaghetti (or linguine for a twist)
• 1 lb mixed seafood: ½ lb shrimp (peeled and deveined), ½ lb mussels (scrubbed), ½ lb clams (scrubbed), ¼ lb scallops (optional for extra luxury)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (28 oz) crushed tomatoes
• ½ cup dry white wine (like Pinot Grigio)
• 1 tsp red pepper flakes (adjust for spice)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Pro tip: Use fresh seafood if possible. Frozen works in a pinch, but thaw it properly to avoid sogginess.

Step-by-Step Instructions

Let’s dive in. I’ll walk you through each part like I’m right there in your kitchen.

First, boil a large pot of salted water. Cook the spaghetti until al dente, about 8-10 minutes. Drain and set aside, reserving ½ cup pasta water for later.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 3 minutes. Don’t let the garlic burn – it turns bitter fast.

Pour in the white wine and let it simmer for 2 minutes to reduce. Stir in crushed tomatoes, red pepper flakes, salt, and pepper. Let the sauce bubble gently for 10 minutes to build flavors.

Now, add the seafood. Start with shrimp and scallops, cooking for 2 minutes. Then toss in mussels and clams. Cover and cook until shells open, about 5-7 minutes. Discard any that stay closed – they’re no good.

Finally, mix in the cooked pasta. Toss everything with a splash of reserved pasta water for a silky sauce. Garnish with parsley and serve hot

How to Prepare Mussels and Clams

Prepping shellfish is key to avoiding grit. I learned this the hard way after a sandy bite once.

Start by scrubbing mussels and clams under cold running water. Use a brush to remove barnacles or debris. For mussels, pull off the beard – that fuzzy thread – by yanking it toward the hinge.

Soak them in a bowl of cold water with a pinch of salt for 15 minutes. This helps them expel sand. Rinse again before cooking.

Always buy live ones; they should close when tapped. If they don’t, toss them. Fresh prep makes your seafood pasta shine with clean, briny taste.

How Long to Cook Seafood

Timing is everything with seafood – overcook it, and it turns rubbery. Here’s my guide based on years of trial and error.

Shrimp: 2-3 minutes until pink and opaque. They curl into a C shape when done.

Mussels and clams: 4-6 minutes covered, until shells pop open. Shake the pan midway for even cooking.

Scallops: 1-2 minutes per side for a golden sear. They should be firm but springy.

Overall, aim for 5-10 minutes total once added to sauce. Watch closely; fresh seafood cooks fast. Undercooking slightly is better – residual heat finishes the job.

Helpful Tips

Want to nail this every time? Here are some insider tricks.

Use high-quality olive oil for that authentic Italian vibe. It elevates the garlic-tomato base.

If your sauce is too thick, add more pasta water. It creates a restaurant-style emulsion without cream.

For gluten-free, swap spaghetti for rice noodles. They soak up flavors just as well.

Test seafood freshness by smell – it should be ocean-fresh, not fishy. And always cook in one layer to avoid steaming instead of sautéing.

These tips keep your easy seafood pasta foolproof and delicious.

Variations

Mix it up to suit your mood or what’s in the fridge. I love experimenting.

Spicy version: Amp up red pepper flakes or add diced jalapeños for heat.

Creamy twist: Stir in ½ cup heavy cream at the end for a richer sauce, like a seafood Alfredo hybrid.

Veggie boost: Toss in cherry tomatoes, spinach, or zucchini for extra color and nutrition.

Pasta swap: Try fettuccine or penne. Short shapes hold sauce better for heartier bites.

Go all-shrimp if shellfish isn’t your thing. It’s simpler but still packs ocean punch.

These changes make the recipe versatile for any occasion.

How to Serve

Presentation matters – it makes the meal feel special.

Plate the pasta in shallow bowls, twirling strands with a fork for height. Squeeze lemon over top for zesty brightness.

Pair with crusty bread to sop up sauce. A crisp white wine complements the briny notes perfectly.

For gatherings, serve family-style on a big platter. Add a side salad with greens and vinaigrette to balance richness.

It’s elegant yet casual – ideal for summer patios or cozy winters.

Storage Instructions

Leftovers? No problem, if stored right.

Cool the pasta completely, then refrigerate in an airtight container for up to 2 days. Seafood doesn’t reheat well beyond that.

To reheat, warm gently in a skillet with a splash of water over low heat. Microwave zaps texture, so avoid it.

Freeze? Not recommended – shellfish gets mushy. Better to enjoy fresh or make smaller batches.

Always check for off smells before eating. Safety first in my kitchen.

Nutrition Facts

Per serving (approximate, based on 4 servings):

Calories: 450
Protein: 28g
Carbs: 55g
Fat: 12g
Fiber: 5g
Sodium: 800mg

This dish is protein-packed from seafood, with heart-healthy fats from olive oil. It’s a balanced meal, low in processed stuff.

Values vary by ingredients – use an app for precise tracking. It’s satisfying without feeling heavy.

FAQs

Got questions? I’ve got answers from my cooking adventures.

Can I use frozen seafood? Yes, thaw overnight in the fridge. Pat dry to prevent watery sauce.

What if I’m allergic to shellfish? Substitute with fish like cod or more shrimp. Still tasty.

Is this recipe kid-friendly? Tone down spice, and picky eaters might love the pasta part.

How do I make it vegan? Skip seafood, add mushrooms and artichokes for umami.

Why did my mussels not open? They might be bad – discard them. Freshness is crucial.

These cover common hiccups for smooth sailing.

Conclusion

Wrapping things up on this seafood pasta adventure, gosh, it’s really about capturing that effortless joy in cooking something special. From my kitchen experiments, the big lesson is how quality basics can turn into a standout dish that wows without the hassle. Fresh catches and a quick simmer, that’s the magic trick.

Go ahead, bookmark this for your next meal plan or whip it up soon – you won’t regret it. Share your tweaks in the comments; I’d love to chat about what worked for you. Dive in and enjoy!