Name: Easy Seafood Pasta Recipe-Quick & Delicious Meal
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; 8 oz. (228g) whole peeled tomatoes; 1 tablespoon chopped Italian basil leaves; Salt (to taste); 1 teaspoon sugar; Chopped Italian parsley (for garnishing)

Seafood pasta isn’t just a meal; it’s an experience. Imagin extracte the briny kiss of the ocean, the tender embrace of perfectly cooked pasta, all woven together in a symphony of flavors that dances on your palate. It’s no wonder this dish holds such a special place in our hearts and on our dinner tables. The sheer versatility of seafood pasta is a major draw – you can tailor it to your mood, your pantry, or the freshest catch of the day. What truly sets a memorable seafood pasta apart is the careful balance of ingredients, ensuring each element shines without overpowering the others. It’s about creating a harmonious blend of succulent shrimp, delicate mussels, tender calamari, and perhaps even plump scallops, all bathed in a sauce that sings with garlic, white grape juice, and a hint of lemon. This recipe we’re about to share will elevate your home cooking, transforming a simple weeknight dinner into a restaurant-worthy indulgence that will have everyone asking for seconds.

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
8 oz. (228g) whole peeled tomatoes
1 tablespoon chopped Italian basil leaves
Salt (to taste)
1 teaspoon sugar (or brown sugar)
Chopped Italian parsley (for garnishing)

Preparing the Seafood Pasta Base

Begin extract by getting your spaghetti ready for cooking. Fill a large pot with plenty of water, making sure there’s enough room for the pasta to move freely. Add a generous pinch of salt to the water; this is crucial for flavoring the pasta from the inside out. Bring the water to a rolling boil over high heat. Once boiling, add the 10 oz. of spaghetti and cook according to the package directions until it’s al dente – that means it should have a slight bite to it, not be mushy. While the pasta cooks, prepare for the next steps.
In a large skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the 3 cloves of minced garlic to the warm oil. Sauté the garlic gently for about 1 to 2 minutes, stirring constantly. You want the garlic to become fragrant and slightly golden, but be very careful not to burn it. Burnt garlic will impart a bitter flavor to your entire dish, which we definitely want to avoid. This aromatic base is fundamental for a flavorful sauce.
Once the garlic is fragrant, add the 8 oz. of whole peeled tomatoes to the skillet. Use the back of your spoon or a potato masher to gently break them down into smaller pieces. This will help create a more cohesive sauce. Stir in the 1 can of tomato sauce and the 1 teaspoon of sugar. The sugar helps to balance the acidity of the tomatoes, creating a richer, more rounded flavor profile. Bring this mixture to a simmer, then reduce the heat to low and let it gently bubble away for about 10-15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.

Adding the Seafood and Finishing Touches

Now it’s time to introduce the stars of our seafood pasta: the shrimp, clams, and scallops. Add the 4 oz. of shelled and deveined shrimp and the 4 oz. of scallops to the simmering tomato sauce. Stir them in gently to ensure they are submerged in the sauce. After a minute or two, add the 8 oz. of Manila clams to the skillet. Cover the skillet with a tight-fitting lid and cook for about 5 to 7 minutes, or until the shrimp are pink and opaque, the scallops are cooked through, and the clams have opened. Discard any clams that do not open, as they are not safe to eat. This cooking process should be quick to ensure the seafood remains tender and succulent.
Just before you’re ready to serve, stir in the 1 tablespoon of chopped Italian basil leaves and season generously with salt to taste. Taste the sauce and adjust the seasoning as needed. You might find it needs a little more salt to enhance all the flavors. If the sauce seems too thick, you can add a splash of the pasta cooking water to loosen it up. This starchy water also helps the sauce cling beautifully to the spaghetti.
By now, your spaghetti should be perfectly cooked. Drain the spaghetti well, reserving about a cup of the pasta cooking water. Add the drained spaghetti directly into the skillet with the seafood and sauce. Toss everything together gently until the spaghetti is thoroughly coated in the rich, flavorful sauce. If the pasta seems a little dry, add a few tablespoons of the reserved pasta water to create a glossy, emulsified sauce that coats every strand of spaghetti.
Serve the seafood pasta immediately in warm bowls. Garnish generously with chopped Italian parsley. The fresh parsley adds a vibrant color and a hint of peppery freshness that complements the rich seafood and tomato sauce beautifully. Enjoy this delicious and satisfying seafood pasta!

Conclusion:

There you have it – a delicious and satisfying recipe for Seafood Pasta that’s perfect for a weeknight treat or a special occasion. We hope you’ve enjoyed learning how to bring this flavorful dish to life! This Seafood Pasta is a wonderful way to combine fresh ingredients and create a meal that’s both elegant and comforting.

When it comes to serving, this Seafood Pasta shines on its own. However, it also pairs beautifully with a crisp green salad tossed with a light vinaigrette or some crusty garlic bread to soak up any leftover sauce. For variations, feel free to experiment with different types of seafood – shrimp, mussels, clams, or even calamari can be added to enhance the ocean’s bounty. You can also adjust the spice level by adding more or less red pepper flakes, or introduce different herbs like fresh parsley or dill. Don’t be afraid to make this Seafood Pasta your own! We encourage you to try this recipe and share it with your loved ones. Happy cooking!

Frequently Asked Questions:

Can I use frozen seafood for this Seafood Pasta?

Absolutely! Using frozen seafood is a convenient and often cost-effective option. Ensure that you thaw it completely and pat it dry before adding it to the pan to achieve the best texture and prevent excess water from diluting the sauce.

What kind of pasta works best with this Seafood Pasta recipe?

Long pasta shapes like linguine, spaghetti, or fettuccine are excellent choices as they hold the rich sauce well. However, short pasta shapes such as penne or farfalle also work wonderfully. The key is to choose a pasta that will complement the delicate flavors of the seafood.