Seafood Pasta

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! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 445kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Place leftover pasta in an airtight container in the fridge. It will be good for up to 2 days.

TO REHEAT: You can reheat seafood pasta in a covered pan on low-medium heat. Add a splash of water to create steam and help the pasta and the seafood heat evenly.

Nutrition