This post may contain affiliate links. See my disclosure policy.
My seafood pasta recipe combines al dente pasta with a homemade red sauce and perfectly cooked seafood. Use a frozen seafood blend to make a fancy yet convenient dish!
Craving more seafood recipes? Try seafood soup, seafood lasagna, and sauteed shrimp.
When pasta night rolls around (which is quite often), I need new recipes to keep my family on their toes. They don’t expect me to break out the seafood, so it’s always a treat when I do.
Made with al dente noodles tossed in a garlicky, white wine-infused red sauce, it’s taken up a notch with the addition of your favorite seafood.
Table of Contents
Why I love this recipe
- Use fresh OR frozen seafood. I’ll use fresh seafood when I have it, but I use frozen seafood 99% of the time, and it always turns out great.
- Fit for every occasion. It’s ready in 15 minutes, so you can have it on a random weeknight, yet it’s fancy enough for date night or when you’re hosting.
- Flavorful. It’s full of complex flavor, and the balance of simple seafood with a rich tomato sauce is the perfect pairing.
Ingredients needed
- Seafood. I like to use a mix of shrimp, crab meat, calamari, scallops, and black mussels, but any seafood blend works. I suggest picking at least one shelled seafood (like clams or mussels) for presentation. Frozen seafood doesn’t need to be thawed first.
- Pasta. Cook the pasta according to the package instructions. I prefer using spaghetti or tagliatelle for this.
- Onion and garlic. Two essential aromatics.
- Tomato puree. The bulk of the sauce. Crushed tomatoes can also be used if you prefer a chunky, cioppino-style sauce.
- Tomato paste. To add richness to the sauce.
- White wine. For acidity and to add another layer of flavor. Opt for a dry white wine like Pinot Grigio or Sauvignon Blanc. If you don’t want to cook with alcohol, use equal parts chicken broth or fish broth.
- Olive oil. To sauté the aromatics. Butter also works.
- Salt and black pepper. To taste.
- Sugar. Depending on the ripeness of the tomatoes, you may need a touch of sugar to balance out the flavor.
- Parsley. For the sauce and garnish.
How to make seafood pasta
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Sauté. Heat oil in a large skillet over medium-high heat. Once hot, add onion and cook until translucent. Add garlic and cook for 1-2 minutes. Add tomato paste and cook for 2 minutes.
Step 2- Add wine. Add the wine and simmer until the alcohol smell evaporates.
Step 3- Build the sauce. Add the tomato sauce, salt, pepper, and half of the parsley. Simmer and adjust the taste as needed.
Step 4- Add seafood. Add the seafood medley. Cook for 3-4 minutes or until the mussels open.
Step 5- Combine. Add the pasta and toss to coat, adding reserved pasta water if needed. Serve with fresh parsley.
What to serve with this recipe
This dish is quite filling on its own, but it also works with all different sides. Here are some suggestions:
Arman’s recipe tips
- Make the sauce in advance. When I know I’ll be short on time, I’ll make the sauce up to 2 days in advance so it’s ready when I need it.
- Discard unopened shells. They’re likely dead and can cause foodborne illness, so don’t try to pry them open!
- Add veggies. Like fresh spinach, diced tomatoes, sautéed mushrooms, capers, or chopped olives.
- Switch the seasonings. Add Italian seasoning or cajun seasoning.
- Garnish. With a lemon wedge and freshly grated parmesan cheese.
Storage instructions
To store: Place leftover pasta in an airtight container in the refrigerator and store for up to two days.
To freeze: Place the cooled pasta in a shallow container and store it in the freezer for up to six months.
Reheating: Reheat on the stovetop over medium heat with a splash of water (to steam) or microwave in 30-second intervals until warm.
Frequently asked questions
Iv’e found the best way to reduce the “fishy” flavor is to rinse it under cold water and add fresh lemon juice.
More easy pasta dinners
- Pesto pasta bake
- Low calorie pasta
- Protein pasta
- Healthy pasta
- Pastina
- Cottage cheese lasagna
- Smoked Mac and cheese
Seafood Pasta
Video
Ingredients
- 16 ounces spaghetti uncooked
- 3 tablespoons olive oil
- 1 small onion sliced
- 5 cloves garlic minced
- 3 tablespoons tomato paste tomato concentrate
- 150 mls white wine or fish broth
- 2 cups tomato sauce passata
- 12 ounces mixed seafood * See notes
- 1/2 pound mussels
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons parsley finely chopped
Instructions
- Cook the spaghetti as per the box instructions.
- While the pasta cooks, heat olive oil in a skillet. Add onion and cook until translucent. Add garlic and cook for 1-2 minutes until fragrant. Add tomato paste and cook for 2 more minutes.
- Add wine and bring to a simmer, and cook until the alcohol smell evaporates.
- Add the tomato sauce, salt, pepper, and half of the parsley. Bring to a simmer and adjust the taste if needed.
- Add the seafood medley and mussels. Cook for 3-5 minutes, or until the mussels open. Add the pasta and coat everything well, adding some pasta water if needed. Toss with the rest of the parsley on top and serve warm.
Notes
Nutrition
Originally published January 2023, updated and republished August 2024
I live on mediterranean country my whole life and seafood is my favourite food. I need to make this pasta!
When your eyes stare upon culinary excellence, it’s love😛