Seafood Pasta Ultimate Easy
This seafood pasta recipe delivers a restaurant-worthy meal right in your kitchen. It features perfectly cooked pasta coated in a luscious sauce bursting with fresh seafood flavors, and it's easier to make than you might think. Enjoy a delightful and satisfying seafood pasta experience with minimal effort.
Equipment
- Large pot
- Large skillet or Dutch oven
- Separate skillet
- Colander
- Measuring cups and spoons
- Knife
- Cutting board
- Tongs or pasta server
Ingredients
- 1 pound mixed seafood shrimp, scallops, mussels, clams
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ cup dry white wine
- 1 pound pasta linguine, spaghetti, or fettuccine
- Salt for pasta water
- ½ teaspoon red pepper flakes
- ½ cup chopped fresh parsley
- Salt and black pepper to taste
- ¼ cup heavy cream optional
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish optional
Instructions
- If using frozen seafood, thaw it completely. Pat it dry with paper towels.
- For mussels and clams, scrub them well under cold water and remove any beards. Discard any that are open and don't close when tapped.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat 1/4 cup of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
- Pour in the crushed tomatoes and bring to a simmer. Season with salt and black pepper to taste.
- Reduce the heat to low and let the sauce simmer for at least 15 minutes, stirring occasionally.
- In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and scallops and sear for 2-3 minutes per side, until cooked through and slightly browned. Remove the seafood from the skillet and set aside.
- In the same skillet, add the remaining minced garlic and cook for 30 seconds until fragrant. Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom. Let the wine reduce slightly.
- Add the mussels and clams to the skillet. Cover and cook for 5-7 minutes, or until the mussels and clams have opened. Discard any that don't open.
- Add the cooked seafood (shrimp, scallops, mussels, and clams) to the tomato sauce.
- Stir in the cooked pasta and toss to coat. Add some of the reserved pasta water if the sauce seems too thick.
- Stir in the chopped fresh parsley and heavy cream (if using). Taste and adjust seasonings as needed.
- Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves (if desired).
Notes
Don't overcook the seafood, cook it just until it's opaque. Salt pasta water generously. Reserved pasta water helps create a creamy sauce. Fresh seafood delivers the best flavor. The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Seafood swaps: Calamari, lobster, or canned tuna can be used. Sauce sensations: Add more heavy cream or tomato paste for a richer flavour. Pasta preferences: Use any pasta shape you like.