Name: Easy Seafood Pasta Recipe - Delicious & Quick
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 10 oz. (350g) spaghetti; 2 tablespoons olive oil; 3 cloves garlic, minced; 4 oz. (125g) shrimp, shelled and deveined; 8 oz. (230g) Manila clams; 4 oz. (125g) scallops; 1 can tomato sauce (about 15 oz. / 425g); 8 oz. (228g) whole peeled tomatoes, crushed; 1 tablespoon chopped Italian basil leaves; Salt, to taste; 1 teaspoon sugar (or brown sugar); Chopped Italian parsley, for garnishing

Seafood Pasta is more than just a meal; it’s an invitation to a culinary escape, a vibrant celebration of the ocean’s bounty brought to life on your plate. There’s an undeniable magic that happens when tender pasta is tossed with succulent shrimp, sweet mussels, briny clams, and flaky white fish, all bathed in a luscious sauce that sings with garlic, white grape juice, and herbs. It’s the kind of dish that instantly elevates a weeknight dinner to something special, or makes a romantic evening feel truly unforgettable. What truly sets this seafood pasta apart is the harmonious interplay of textures and flavors. The al dente pasta provides a satisfying chew, perfectly complementing the delicate sweetness of the seafood. The aromatic sauce, often infused with a hint of chili for a gentle warmth and brightened by fresh parsley, binds everything together in a symphony of deliciousness. This isn’t just any seafood pasta; it’s a carefully crafted experience designed to delight your senses and leave you craving more.

Ingredients:

10 oz. (350g) spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
4 oz. (125g) shrimp, shelled and deveined
8 oz. (230g) Manila clams
4 oz. (125g) scallops
1 can tomato sauce (about 15 oz. / 425g)
8 oz. (228g) whole peeled tomatoes, crushed
1 tablespoon chopped Italian basil leaves
Salt, to taste
1 teaspoon sugar (or brown sugar)
Chopped Italian parsley, for garnishing

Preparing the Seafood and Sauce

Cooking the Spaghetti

Bring a large pot of generously salted water to a rolling boil. Add the 10 oz. (350g) of spaghetti and cook according to package directions until al dente. This means the pasta should be tender but still have a slight bite to it. While the spaghetti is cooking, you can get started on your delicious seafood sauce. Once the spaghetti is ready, reserve about 1 cup of the starchy pasta water before draining the spaghetti thoroughly. This reserved water is pure gold for emulsifying and thickening your sauce later on, so don’t skip this step!
Building the Flavor Base

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the 3 minced cloves of garlic and sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic, as this can make it bitter. Once the garlic is fragrant, add the 8 oz. (228g) of whole peeled tomatoes. Use a spoon or spatula to crush them slightly as they begin extract to heat up, releasing their juices and forming the base of our sauce.
Simmering the Tomato Sauce

Pour in the 1 can of tomato sauce (approximately 15 oz. / 425g) and stir to combine it with the crushed whole tomatoes. Add 1 teaspoon of sugar (or brown sugar) to balance the acidity of the tomatoes and enhance their natural sweetness. Season with salt to taste. Let this tomato mixture simmer gently over medium-low heat for at least 10-15 minutes, allowing the flavors to meld together. This simmering period is crucial for developing a rich and deep tomato flavor that will beautifully complement the seafood. Stir occasionally to prevent sticking.
Adding the Seafood

Once the tomato sauce has had a chance to simmer and thicken slightly, it’s time to introduce the stars of our seafood pasta – the shrimp, clams, and scallops. Add the 4 oz. (125g) of shelled and deveined shrimp and the 4 oz. (125g) of scallops to the simmering sauce. Stir them in gently. Next, add the 8 oz. (230g) of Manila clams. Cover the skillet and let the seafood cook for about 5-7 minutes, or until the shrimp are pink and opaque and the clams have opened. Discard any clams that do not open; they are not safe to eat. The steam trapped by the lid will help cook the seafood perfectly and open the clams.
Finishing Touches and Combining

Just before serving, stir in the 1 tablespoon of chopped Italian basil leaves into the sauce. The fresh basil adds a wonderful aromatic quality that brightens the entire dish. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the pasta water will help create a glossy sauce that clings beautifully to the spaghetti. Add the drained spaghetti directly to the skillet with the seafood and sauce. Toss everything together gently until the pasta is well coated and heated through. Taste and adjust seasoning with salt if needed.

Serving

Ladle the seafood pasta into warm bowls. Garnish generously with chopped Italian parsley for a fresh, vibrant finish. Enjoy this delightful Seafood Pasta immediately.

Conclusion:

There you have it – your guide to creating a truly spectacular Seafood Pasta! This recipe offers a wonderful balance of fresh flavors and satisfying textures, making it perfect for a weeknight treat or an impressive dinner party centerpiece. The delicate sweetness of the shellfish, complemented by the vibrant marinara and perfectly cooked pasta, creates a dish that’s both elegant and comforting. I hope you enjoy making and savoring this delicious Seafood Pasta as much as I do.

For serving suggestions, a crisp green salad with a light vinaigrette is an ideal accompaniment to cut through the richness. Garlic bread is always a crowd-pleaser and perfect for soaking up any leftover sauce. Consider a glass of dry white grape juice, like a Pinot Grigio or Sauvignon Blanc, to enhance the seafood flavors.

Don’t be afraid to experiment with variations! You can easily swap out the types of seafood based on what’s fresh and available – think mussels, clams, or even some flaky white fish. A splash of heavy cream can add an extra layer of indulgence if you prefer a creamier sauce. Feel free to adjust the spice level with more or less red pepper flakes to suit your preference.

I encourage you to give this Seafood Pasta a try. It’s a rewarding dish that’s surprisingly achievable for home cooks of all levels. Happy cooking!

Frequently Asked Questions:

Can I use frozen seafood for this recipe?

Yes, absolutely! Frozen seafood can be a convenient and cost-effective option. Ensure that you thaw it completely according to package instructions before adding it to the pan. Drain any excess liquid to prevent the sauce from becoming watery. Frozen shrimp, scallops, and even mussels work wonderfully in this Seafood Pasta.

What kind of pasta is best for Seafood Pasta?

While linguine is a classic choice that holds the sauce beautifully, you can really use any long pasta shape like spaghetti, fettuccine, or even tagliatelle. For those who prefer a different texture, short pasta shapes like penne or farfalle can also work, but ensure they are cooked al dente to maintain their structure against the seafood.