Best Seafood Pasta Recipe

I think a lot of people feel intimidated by the idea of making a restaurant-quality seafood dish at home, but I promise this **best seafood pasta recipe** changes everything. This dish delivers on flavor with a creamy, smoky Calabrian chili sauce that coats tender shrimp and scallops beautifully. It’s truly one of the **best seafood pasta recipe** options out there. The aroma alone when you cook the shallots and chili paste is incredible, and the entire meal comes together in about 30 minutes. It’s perfect for a weeknight family meal or an impressive date night dinner. Get ready to discover a new go-to recipe that’s surprisingly easy to master.

Ingredients

The ingredients for this **best seafood pasta recipe** are surprisingly simple, but the quality of each ingredient makes all the difference in the final dish. The combination of succulent seafood and the spicy, smoky sauce creates a high-protein, satisfying meal.

• Pasta: 400 g (14 oz) linguine or fettuccine pasta
  Use a long pasta shape like linguine or fettuccine, as the surface area holds the creamy sauce well. Cook until al dente according to package directions, as it will continue cooking in the sauce. Remember to reserve about 1/2 cup of starchy pasta water before draining.
• Seafood: 300 g (10.5 oz) large shrimp, peeled and deveined | 200 g (7 oz) bay scallops
  Pat the seafood completely dry before cooking; this ensures a proper sear and prevents steaming. Use large shrimp and bay scallops for a substantial bite; you can swap for mussels or clams if desired. Fresh or frozen seafood works here; if frozen, ensure it is fully thawed and drained well before use.
• Aromatics and Base: 60 mL (1/4 cup) olive oil, divided | 2 shallots, finely minced | 4 cloves garlic, minced | 15 g (1 tbsp) tomato paste
  Finely minced shallots provide a milder, sweeter base than onions. Garlic adds essential flavor; keep a close eye on it so it doesn’t burn during cooking. Tomato paste enhances the richness of the cream sauce and balances the acidity.
• Cream Sauce: 30 g (2 tbsp) Calabrian chili paste | 240 mL (1 cup) heavy cream | 120 mL (1/2 cup) reserved pasta water | 15 mL (1 tbsp) fresh lemon juice | 5 g (1 tsp) sea salt | 2 g (1/2 tsp) freshly ground black pepper
  Calabrian chili paste gives the unique smoky-spicy flavor; adjust amount based on heat preference. Heavy cream provides the luxurious, velvety texture for the sauce. Reserved pasta water binds the sauce and helps it cling to the pasta.
• Garnish: 30 g (1/4 cup) fresh parsley, finely chopped
  Use fresh parsley, not dried, for the best flavor and vibrant color contrast. Finely chop the parsley and sprinkle generously just before serving. It adds a fresh, herbaceous note that cuts through the richness of the cream.

Instructions

Follow these steps to prepare the **best seafood pasta recipe** in less than 30 minutes. This dish is perfect for a special family dinner or an easy weeknight meal.

1. Cook the Pasta and Reserve Water
   Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining the pasta, carefully scoop out and reserve 120 mL (1/2 cup) of the starchy pasta water. Drain the pasta and set it aside; do not rinse it under cold water.
2. Sear the Seafood
   Pat the shrimp and scallops dry with paper towels; season lightly with salt and pepper. Heat 30 mL (2 tbsp) of olive oil in a large skillet or deep pan over medium-high heat. Add the shrimp to the hot skillet and sear for 1-2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside. Add the scallops to the same skillet and cook for 1-2 minutes per side until golden brown and opaque; remove and set aside with the shrimp.
3. Build the Sauce Base
   Reduce the heat to medium. Add the remaining 30 mL (2 tbsp) of olive oil to the skillet. Add the minced shallots and cook, stirring frequently, for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn, which would make the sauce bitter. Stir in the Calabrian chili paste and tomato paste; cook for 1-2 minutes, stirring constantly, to deepen their flavors and create the smoky base.
4. Finish the Cream Sauce
   Gradually whisk in the heavy cream until the sauce is smooth. Bring the sauce to a gentle simmer, then reduce the heat to low and let it thicken slightly for 2-3 minutes. Stir in the reserved pasta water, fresh lemon juice, sea salt, and black pepper. Taste and adjust seasonings as needed; the sauce should be rich with a subtle heat. If your sauce looks too thin, let it simmer gently for another minute to thicken, or add a little more cream; if it’s too thick, add a splash more pasta water to loosen it to your desired consistency.
5. Combine and Serve
   Add the cooked linguine to the skillet with the smoky Calabrian chili cream sauce. Toss to coat the pasta evenly with the sauce. Gently fold in the cooked shrimp and scallops, ensuring they are just warmed through to avoid overcooking and making them tough. To plate, coil a generous portion of the pasta into a wide, shallow bowl. Garnish generously with the finely chopped fresh parsley. This **best seafood pasta recipe** is best when freshly prepared.

Tips for Searing Seafood Perfectly

Getting that perfect golden sear on shrimp and scallops is key to this recipe. Here are three tips for success:

• Pat it dry: This is essential for achieving a golden crust on shrimp and scallops. If the surface is wet, the moisture will steam the seafood instead of searing it.
• High heat, short time: Cook shrimp and scallops quickly over medium-high heat. They need only 1-2 minutes per side to cook through; longer cooking times will make them rubbery.
• Avoid overcrowding: Cook the seafood in batches if necessary. If you crowd the pan, the temperature will drop, leading to steaming instead of searing.

The Flavor Profile: Understanding Calabrian Chili Paste

The secret ingredient that elevates this easy seafood pasta recipe to a new level is Calabrian chili paste. This ingredient provides a unique, complex heat.

• What is it? Calabrian chili paste (also known as Calabrian chili spread or bomba) is made from spicy red chilies, olive oil, and sometimes vinegar or herbs. It adds a fruity, smoky, and slightly tangy heat to the sauce.
• Adjusting the heat: Start with 1 tbsp for a mild, smoky flavor. Use the full 2 tbsp (as listed in this recipe) for a noticeable kick. You can always start lower and add more gradually to taste.
• Substitutions: If you cannot find Calabrian chili paste, you can substitute 1 tsp of red pepper flakes and 1/2 tsp smoked paprika, along with a pinch of sugar to balance the heat.

FAQs

Can I use different types of seafood?

Yes. This recipe works wonderfully with mussels, clams (add them early in the sauce to steam open), calamari rings, or firm white fish cut into chunks. Adjust cooking times as necessary.

Can I make this pasta ahead of time?

This dish is best served immediately. Reheating cream-based sauces with seafood can sometimes result in overcooked seafood and a sauce that separates. The pasta also absorbs a lot of the sauce as it sits, so it won’t be as creamy later.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm over low heat in a skillet, adding a splash of milk or extra pasta water to restore the creamy consistency.

What can I serve with this dish?

A fresh side salad with a light vinaigrette is perfect to cut through the richness. A crusty loaf of garlic bread is also excellent for soaking up the sauce. For a high-protein option, try adding extra shrimp and scallops.

How can I make this recipe gluten-free or low-carb?

To make it gluten-free, use your favorite gluten-free pasta (adjust cooking time per instructions). For low-carb options, serve the smoky seafood sauce over zucchini noodles (zoodles) or spaghetti squash instead of pasta. When using zoodles, I toss them in raw with the sauce at the end and let the residual heat soften them slightly.

Conclusion

This best seafood pasta recipe combines succulent seafood with a vibrant, smoky cream sauce for an unforgettable meal. Pin this recipe for your next weeknight meal and experience restaurant-quality dining right in your kitchen.

best seafood pasta recipe

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• Author: Rachel Thompson
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This restaurant-quality seafood pasta recipe features tender shrimp and scallops coated in a creamy, smoky Calabrian chili sauce. It comes together quickly, making it perfect for a weeknight family meal or an impressive date night dinner.

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Ingredients

Scale 1x2x3x

• 400 g (14 oz) linguine or fettuccine pasta, cooked al dente with 120 mL (1/2 cup) reserved starchy water
• 300 g (10.5 oz) large shrimp, peeled, deveined, and patted dry
• 200 g (7 oz) bay scallops, patted dry
• 60 mL (1/4 cup) olive oil, divided
• 2 shallots, finely minced
• 4 cloves garlic, minced
• 15 g (1 tbsp) tomato paste
• 30 g (2 tbsp) Calabrian chili paste
• 240 mL (1 cup) heavy cream
• 15 mL (1 tbsp) fresh lemon juice
• 5 g (1 tsp) sea salt
• 2 g (1/2 tsp) freshly ground black pepper
• 30 g (1/4 cup) fresh parsley, finely chopped, for garnish

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Instructions

1. Cook Pasta and Prepare Water: Cook linguine in heavily salted water until al dente. Reserve 1/2 cup of starchy water before draining the pasta.
2. Sear Seafood: Pat shrimp and scallops dry and season. Heat half of the olive oil in a skillet over medium-high heat. Sear shrimp for 1-2 minutes per side until pink, remove from skillet. Sear scallops in the same skillet for 1-2 minutes per side until golden brown, then remove and set aside with the shrimp.
3. Sauté Aromatics: Reduce heat to medium. Add remaining olive oil to the skillet. Cook minced shallots for 2-3 minutes until soft. Add garlic and cook for 1 minute until fragrant. Stir in Calabrian chili paste and tomato paste and cook for 1-2 minutes, stirring constantly.
4. Finish Sauce: Gradually whisk in heavy cream. Bring sauce to a gentle simmer for 2-3 minutes to thicken. Stir in reserved pasta water, lemon juice, salt, and pepper. Adjust seasoning and consistency as needed.
5. Combine and Serve: Add cooked pasta to the sauce and toss to coat. Gently fold in the seared shrimp and scallops to warm through. Garnish with fresh parsley and serve immediately.

Notes

Pat seafood dry before searing to achieve a golden crust and prevent steaming. Cook shrimp and scallops quickly over high heat for 1-2 minutes per side to prevent them from becoming rubbery. If substituting Calabrian chili paste, use 1 tsp red pepper flakes and 1/2 tsp smoked paprika.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Searing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 820 kcal
• Sugar: 3 g
• Sodium: 750 mg
• Fat: 40 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 180 mg