Go Back
- Shrimp, mussels, and scallops - Freshness and selection tips For this seafood pasta, I love using shrimp, mussels, and scallops. Each adds a unique taste and texture. When choosing shrimp, look for ones that are firm and slightly sweet. Mussels should be closed and smell like the ocean. Scallops should feel dry and have a sweet scent. Freshness is key for the best flavor. - Linguine vs other pasta types - Cooking tips for al dente pasta I prefer linguine for seafood pasta. Its flat shape holds sauce well. You can use spaghetti or fettuccine too. Cook your pasta in salted water until it’s al dente. This means it should be firm when you bite it. Save some pasta water before draining. This water helps the sauce stick. - Garlic and onion - Diced tomatoes and spices Garlic and onion are my go-to for flavor. They create a lovely base for the dish. Use fresh garlic, as it adds a strong taste. Diced tomatoes add sweetness and acidity. You can spice things up with red pepper flakes. This adds a little heat, but it’s optional. To start, boil salted water in a large pot. Add 250g of linguine and cook it until al dente. This means it should be firm but not hard. It usually takes about 8 to 10 minutes. After cooking, remember to reserve 1 cup of that pasta water, then drain the linguine. This water holds starch, which helps bind the sauce later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small finely chopped onion. Sauté it until it turns translucent, which takes about 3-4 minutes. Then, add 3 minced garlic cloves and sprinkle in red pepper flakes if you like a little heat. Cook this for another 1-2 minutes until it smells great. Now, pour in a can of diced tomatoes, including their juice. Let this mixture simmer for about 5 minutes. Next, add 200g shrimp, 200g cleaned mussels, and 100g scallops. Stir gently to mix everything. Cover the skillet and let the seafood steam for about 5-7 minutes. You’ll know it’s ready when the mussels open and the shrimp turn pink. Discard any mussels that do not open. Once the seafood is cooked, toss the drained linguine into the skillet. Add the reserved pasta water to help combine everything. Stir well to mix all the ingredients. To brighten the dish, add the zest and juice of 1 lemon. Season with salt and pepper to taste. Let it sit for a minute to let the flavors blend. You can find the full recipe for this delicious meal in the previous section. To make your seafood shine, start with shrimp. First, remove the shell and tail. Then, use a knife to slice along the back. This reveals the dark vein. Rinse under cold water to clean. For mussels, scrub the shells with a brush to remove dirt. Pull off the beards gently. Discard any mussels that are open and do not close when tapped. Scallops should be dry and firm. Pat them with a paper towel to prepare. Using reserved pasta water is a game changer. It has starch that helps sauce stick to pasta. After draining your linguine, save a cup of that water. Add it slowly to your dish for a creamy texture. Balancing seasoning is key. Start with salt and pepper. Taste as you go. A splash of lemon juice adds brightness. It cuts through richness and lifts flavors. Aim for a well-rounded taste. For a beautiful presentation, serve your seafood pasta in deep bowls. Top with fresh parsley for color. Add a lemon wedge on the side for a pop of brightness. A drizzle of olive oil enhances the look and taste. Pair your dish with a light salad or crusty bread. A glass of white wine works well too. It complements the seafood and enriches the meal. Enjoy your flavorful seafood pasta! {{image_2}} You can easily switch out seafood in this dish. If you want to try different seafood, consider using squid or crab. These options add new flavors and textures. For a vegetarian twist, use mushrooms or artichokes. They give a rich taste and a nice bite. To enhance the taste, add fresh herbs like basil or oregano. These herbs bring a fresh aroma and flavor. You can also sprinkle in some lemon zest for extra brightness. If you like heat, add more red pepper flakes. Adjust the amount based on your spice level preference. If you prefer a healthier option, try whole wheat pasta. It has more fiber and a nuttier taste. Gluten-free pasta is also a great choice for those with allergies. You can use penne or fusilli instead of linguine. These shapes hold the sauce well and make each bite delicious. To keep your leftover seafood pasta fresh, store it right. First, let it cool down. Then, place it in an airtight container. This helps prevent odors from other foods. Use glass or plastic containers that seal tightly. Label the container with the date. This way, you know when you made it. When it's time to enjoy your leftovers, use the best methods for reheating. The microwave is quick but can dry out seafood. Instead, try reheating on the stove. Put the pasta in a pan with a splash of water or broth. Heat it over low heat. Stir gently until warm. This keeps the seafood tender and juicy. You can freeze seafood pasta, but it’s best to eat it fresh. If you want to freeze it, cool the pasta first. Then, place it in a freezer-safe container. Make sure to remove as much air as you can. To thaw frozen pasta, move it to the fridge overnight. For reheating, follow the same stovetop method. This keeps the flavors bright and delicious. If you want to skip seafood, try using chicken or tofu. Both options work well in this dish. Chicken adds a savory flavor. Tofu soaks up the sauce nicely. You can also use vegetables like zucchini or bell peppers for a tasty vegetarian option. Seafood pasta stays good in the fridge for about 2-3 days. Store it in an airtight container. This keeps the flavors fresh and safe to eat. Just make sure to check for any signs of spoilage before eating. You can prep the seafood pasta ahead. Cook the pasta and store it separately from the seafood. This way, the pasta won't get mushy. When ready to eat, heat the seafood mixture and combine it with the pasta. This helps keep everything fresh. A crisp white wine complements seafood pasta best. Try a Pinot Grigio or Sauvignon Blanc. These wines enhance the flavors without overpowering the dish. If you prefer red, a light Pinot Noir works too. Enjoy your meal with a glass of your choice! This article covered key points on preparing a seafood pasta dish. We explored seafood choices like shrimp and scallops, cooking pasta al dente, and adding flavors with garlic and tomatoes. Remember to reserve pasta water for the best taste. I shared tips for perfecting seafood prep and highlighted variations for different diets. Now, whether you enjoy this dish fresh or as leftovers, follow the storage tips for optimal flavor. Dive into your culinary adventures, and enjoy tasty meals made with care!

The Best Seafood Pasta Recipe

Dive into the flavors of the ocean with the best seafood pasta recipe! This delightful dish combines linguine, shrimp, mussels, and scallops in a rich tomato sauce, perfect for a quick weeknight dinner or special occasion. Easy to make and bursting with fresh ingredients, it's a seafood lover's dream. Ready to impress?
Print Recipe Pin Recipe

Ingredients
  

250g linguine pasta

200g shrimp, peeled and deveined

200g mussels, cleaned

100g scallops

3 cloves garlic, minced

1 small onion, finely chopped

1 can (400g) diced tomatoes

1 teaspoon red pepper flakes (optional)

2 tablespoons olive oil

1 lemon, zested and juiced

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions
 

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Add the minced garlic and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.

        Pour in the diced tomatoes (with their juice) and stir well. Allow the mixture to simmer for about 5 minutes.

          Add the shrimp, mussels, and scallops to the skillet. Stir gently to combine all ingredients. Cover the skillet and let the seafood steam for about 5-7 minutes, or until the mussels open and the shrimp are pink. Discard any mussels that do not open.

            Add the cooked linguine to the skillet along with the reserved pasta water. Toss everything together until well combined. Finish with lemon zest and juice, seasoning with salt and pepper to taste.

              Remove from heat and let it sit for a minute to allow the flavors to meld.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2-3

                  - Presentation Tips: Serve the seafood pasta in deep bowls, garnished with freshly chopped parsley and a wedge of lemon on the side. Drizzle with a little extra olive oil for added richness.