Seafood Pasta Recipe
This isn’t just any pasta dish – it’s the recipe you’ll reach for when:
- You’re craving something restaurant-worthy but don’t want to change out of your comfy pants
- You need to impress dinner guests but don’t have all day to cook
- You want something special that still comes together in about 30 minutes
- Your seafood-loving heart needs something beyond the usual weeknight fare
The beauty of this mixed seafood pasta is how the simple sauce lets those gorgeous ocean flavors truly shine. The combination of shellfish with tender pasta creates that perfect balance between comfort food and special occasion dining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
For the Sauce:
- 3 tablespoons olive oil, divided
- 1/2 cup onion, finely chopped
- 2 teaspoons garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 28 oz can San Marzano whole tomatoes, pureed
- Salt and pepper, to taste
- 2 tablespoons butter
For the Pasta and Seafood:
- 12 ounces spaghetti (or linguine)
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound clams, scrubbed
- 1/2 pound mussels, scrubbed and de-bearded
- 2 tablespoons fresh parsley, chopped
Instructions
- Start the sauce: Heat 2 tablespoons olive oil in a large pan over medium heat. Add onions and cook for 4-5 minutes until soft and translucent. Add garlic and cook for just 1 minute more until fragrant (burnt garlic is nobody’s friend!).
- Build the flavor: Stir in red pepper flakes if using, then add the pureed tomatoes. Season with salt and pepper. Let the sauce simmer for about 20 minutes, stirring occasionally, until it thickens slightly. Finish by stirring in butter for richness and remove from heat.
- Cook the pasta: While the sauce simmers, bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente. Before draining, reserve 3/4 cup of pasta water. Drain the pasta.
- Prepare the seafood: In another large pan, heat the remaining tablespoon of olive oil over high heat. Season scallops with salt and pepper, then place them in the hot pan. Cook for 1-2 minutes per side until browned and just opaque (they should still be slightly translucent in the center). Remove from pan and set aside.
- Continue with seafood: Season shrimp with salt and pepper. Using the same pan, cook shrimp for 3-4 minutes total until pink and opaque. Remove and set aside with the scallops.
- Cook shellfish: Add the reserved pasta water to the same pan. Add clams and mussels, cover the pan, and simmer for 4-6 minutes until the shells open. (Kitchen wisdom: If any shells stay stubbornly closed, they’re telling you something – discard those ones!)
- Bring it all together: Return the cooked shrimp and scallops to the pan with the shellfish. Pour in the tomato sauce and add the drained pasta. Gently toss everything together to coat well.
- Finish and serve: Sprinkle with fresh parsley and serve immediately in shallow bowls, making sure to divide the seafood evenly.
Notes
- Seafood timing is everything! If you’re nervous about cooking different kinds of seafood, remember this rhyme: “Scallops first, then shrimp, then shells, and everything will turn out well.”
- No need to splurge on all fresh seafood. Quality frozen shrimp and scallops work beautifully here – just thaw completely and pat dry before cooking.
- Shellfish intimidation? If you’re new to cooking with clams and mussels, look for pre-cleaned options at the seafood counter, or simply double up on the shrimp and scallops instead.
- Pasta water is liquid gold! That starchy water helps the sauce cling to the pasta and creates the perfect consistency.
Keywords: seafood pasta, mixed seafood pasta, shrimp pasta, seafood tomato sauce
Find it online: https://mumrecipes.com/seafood-pasta-recipe/