Seafood Pasta

A speedy seafood pasta recipe featuring shrimp, calamari, mussels, and crab, all cooked in a tasty white wine tomato sauce. 

You know how much we love easy pasta recipes. The shrimp pesto pasta being one of our favorites, we have decided to make another delicious seafood pasta to save you on busy weeknights. 

This pasta recipe features a seafood mix cooked in flavorful tomato sauce. It’s good to be served on its own or as a part of a hearty Italian feast. 

Why this recipe works

• Easy to make. Similar to linguine with clam sauce, this pasta recipe looks and tastes as if you have put a lot of effort into it. In reality, it’s surprisingly easy and quick to make. 
• Fresh or frozen seafood. Like in seafood lasagna, this recipe works with both fresh and frozen seafood mixes. 
• Perfect for all occasions. This pasta recipe is easy enough for everyday dinners and elegant enough to serve on special occasions (along with our Boursin cheese or Gigi Hadid pasta!).

If you have a seafood mix laying in your freezer and are looking for an easy recipe to use it, then this pasta dish is what you should give a try. 

Ingredients needed

Seafood pasta recipes shouldn’t contain a laundry list of ingredients; this one isn’t any different. Here is everything that it calls for.

• Seafood. I like to use a mix of shrimp, crab meat, calamari, and black mussels. 
• Pasta. Cook the pasta according to the package instructions. I prefer using spaghetti or tagliatelle for this. 
• Onion. Finely chopped. 
• Garlic. Crushed. 
• Tomato puree. Canned or homemade. 
• Tomato paste. To enhance the flavor of the tomatoes and make the flavor of the sauce richer. 
• White wine. Choose a dry white wine with high acidity. 
• Olive oil. Any other cooking oil will work. 
• Salt and pepper. To taste. 
• Sugar. You may need to add some sugar to the sauce to balance its flavor. 
• Parsley. Fresh chopped parsley for the sauce and to garnish. 

How to cook seafood pasta

While this recipe may look incredibly elegant, it’s actually very easy to make and comes together quickly. 

Step 1- make the pasta sauce

Heat olive oil in a skillet and cook the onion and garlic until fragrant. Add the tomato paste and cook for a couple more minutes. 

Pour in the wine and simmer until the alcohol cooks off. Add the tomato puree, half of the chopped parsley, and salt, pepper, and sugar to taste. 

Step 2- Add the seafood

Add the seafood mix. Cook the sauce for 3-5 minutes until the mussels open. Add the cooked pasta and mix well. Don’t forget to add some pasta water to help everything mix together. 

Garnish with chopped parsley and serve. 

What to pair with seafood pasta?

This seafood pasta in tomato sauce is quite filling on its own. But if you are looking for a side dish to serve with it, try some greens like asparagus or broccoli, or some other vegetables like carrots or mushrooms.

Salads also work very well, including a simple green salad or something a little more hearty, like a green goddess salad.

Garlic bread, cheese bread, and garlic knots are also a classic pairing. 

Tips to make the best recipe

• Make the sauce in advance. If you want to cut down the cooking time for this pasta recipe, cook the sauce up to 2 days in advance. You can also use homemade pomodoro sauce.
• Use marinara sauce. Another way to make this recipe even easier is to use good-quality store-bought marinara sauce. 
• Use other types of pasta. You don’t have to stick to spaghetti for this recipe. Linguine, fettuccine, bucatini, and cappellini will work well for it too. 

Storage instructions

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. 

Seafood Pasta

• • ▢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 mixed seafood * See notes
  • ▢1/2 lb mussels
  • ▢1/2 teaspoon salt
  • ▢1/4 teaspoon pepper
  • ▢16 ounces spaghetti uncooked
  • ▢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

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.