This seafood pasta is a mix of shrimp, clams, mussels and scallops, all tossed together with spaghetti in a homemade tomato sauce. An easy yet elegant meal that’s perfect for entertaining!
When I have friends and family over, I often serve seafood such as bacon wrapped scallops, shrimp kabobs or this simple yet totally satisfying seafood pasta.
Whenever I go to my local Italian restaurant, I order their special mixed seafood pasta. It can get expensive to go out to eat, so I decided to recreate my favorite restaurant dish at home. This pasta features plenty of fresh seafood tossed in a homemade sauce, and I think it’s even better than the restaurant version!
This recipe starts with an easy homemade tomato sauce, which is made with garlic onions, tomato puree and seasonings. While the sauce is simmering, it’s time to cook the pasta and seafood. The shrimp and scallops are cooked first, then the mussels and clams are steamed in a bit of cooking liquid from the pasta. Toss the spaghetti, seafood and tomato sauce together, then serve and enjoy!
Seafood Pasta
This seafood pasta is a mix of shrimp, clams, mussels and scallops, all tossed together with spaghetti in a homemade tomato sauce. An easy yet elegant meal that’s perfect for entertaining!
Prep: 10min
Total: 40min
Serving Size: 1 serving
Nutrition Facts: calories 561 kcal, Carbohydrate 64 g, Protein 38 g, Fat 17 g, Saturated Fat 6 g, Cholesterol 182 mg, Sodium 716 mg, Fiber 7 g, Sugar 12 g, servingSize 1 serving
Ingredients:
- 3 tablespoons olive oil (divided use)
- 1/2 cup onion (finely chopped)
- 2 teaspoons garlic (minced)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 28 ounce can San Marzano Whole Tomatoes (pureed in a blender or food processor)
- salt and pepper to taste
- 2 tablespoons butter
- 12 ounces spaghetti (or other long pasta)
- 1/2 pound shrimp (peeled and deveined, leave tails on if desired for nicer presentation)
- 1/2 pound sea scallops
- 1/2 pound clams (scrubbed)
- 1/2 pound mussels (scrubbed and de-bearded)
- 2 tablespoons parsley (chopped)
Instruction:
- Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
- Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
- Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
- While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
- Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
- Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
- Cook the scallops for 1-2 minutes per side or until browned and opaque.
- Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
- Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
- Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
- Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
- Sprinkle with parsley, then serve.
Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
FAQ
What is the best pasta to use for seafood?
What to pair with seafood pasta?
What does seafood pasta contain?
Which pasta is better for shrimp?
