Seafood Pasta Dish Recipes: Indulge in the Best of Both Worlds

Seafood Pasta Recipes: Three Essential Dishes

Three seafood pasta recipes that cover the full range -- light and zesty (lemon garlic shrimp linguine), rich and creamy (seafood Alfredo with shrimp and scallops), and bold and spicy (seafood arrabbiata with shrimp, scallops, and mussels). Each is a complete meal in under 30 minutes. For premium-quality seafood, explore Global Seafoods .

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Recipe 1: Lemon Garlic Shrimp Linguine

The lightest of the three -- shrimp cooked in olive oil with garlic, finished with lemon zest and juice, tossed with linguine and fresh parsley. Ready in 20 minutes. The lemon juice is added off the heat to preserve its brightness; adding it while the pan is still on the burner will cook off the volatile aromatics that give fresh lemon its character.

Ingredients

• 1 lb shrimp, peeled and deveined
• 12 oz linguine
• 3 garlic cloves, very finely minced
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup flat-leaf parsley, roughly chopped
• Salt and black pepper to taste
• Red pepper flakes (optional)
• 1/2 cup reserved pasta water

Instructions

1. Cook the linguine in well-salted boiling water according to package instructions; reserve 1/2 cup pasta water before draining -- the starchy pasta water is used to loosen the sauce and help it cling to the pasta
2. In a large skillet, heat olive oil over medium heat; add garlic and cook until fragrant and just golden, 1-2 minutes -- do not let the garlic brown; it will turn bitter
3. Add the shrimp; season with salt, pepper, and red pepper flakes; cook until pink and just cooked through, 2-3 minutes per side -- do not overcook; overcooked shrimp become rubbery
4. Remove from heat; add lemon juice and zest; toss the drained linguine with the shrimp and garlic; add pasta water as needed to loosen the sauce
5. Garnish with parsley; serve immediately

Tips

• Add lemon juice off the heat -- preserves the bright, fresh lemon flavor
• Do not overcook the shrimp -- 2-3 minutes per side is sufficient; they continue cooking from residual heat after removal
• Reserve pasta water -- essential for loosening the sauce; plain water does not have the same emulsifying effect

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Recipe 2: Seafood Alfredo

The richest of the three -- shrimp and scallops in a heavy cream and Parmesan sauce over fettuccine. The key technique is adding the Parmesan off the heat (or over very low heat) to prevent the sauce from breaking; high heat causes the proteins in the cheese to seize and the sauce to become grainy. Pasta water is essential for adjusting the consistency.

Ingredients

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb sea scallops, patted dry (dry scallops sear; wet scallops steam)
• 12 oz fettuccine
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese (freshly grated melts more smoothly than pre-grated)
• 2 tbsp unsalted butter
• 2 garlic cloves, very finely minced
• Salt and white pepper to taste
• Fresh flat-leaf parsley for garnish
• 1/2 cup reserved pasta water

Instructions

1. Cook the fettuccine in well-salted boiling water according to package instructions; reserve 1/2 cup pasta water before draining
2. In a large skillet, melt butter over medium heat; add garlic and cook until fragrant, about 1 minute
3. Add the scallops; sear for 1-1.5 minutes per side without moving -- the scallops should be golden on the seared sides and just opaque in the center; remove and set aside. Add the shrimp; cook until pink, 2-3 minutes; remove and set aside
4. Add the heavy cream to the skillet; bring to a gentle simmer; reduce by about 1/4 (approximately 3-4 minutes)
5. Remove from heat (or reduce to very low); stir in the Parmesan until melted and smooth -- do not add Parmesan over high heat; the sauce will break and become grainy
6. Return the shrimp and scallops to the pan; add the drained fettuccine; toss to coat; add pasta water as needed to reach the desired consistency
7. Garnish with parsley; serve immediately

Tips

• Pat scallops dry before searing -- moisture on the surface prevents browning; wet scallops steam rather than sear
• Sear scallops 1-1.5 minutes per side maximum -- overcooked scallops become rubbery and tough; they should be just opaque in the center
• Add Parmesan off the heat -- high heat causes the cheese proteins to seize; the sauce will become grainy
• Use freshly grated Parmesan -- pre-grated Parmesan contains anti-caking agents that prevent smooth melting
• Reserve pasta water -- essential for adjusting the sauce consistency without diluting the flavor

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Recipe 3: Spicy Seafood Arrabbiata

The boldest of the three -- shrimp, scallops, and mussels in a fiery crushed tomato and red pepper flake sauce over spaghetti. Arrabbiata means "angry" in Italian, referring to the heat of the red pepper flakes. The mussels steam open in the sauce; any mussel that does not open after 6-8 minutes should be discarded -- an unopened mussel after cooking indicates it was dead before cooking and is not safe to eat.

Ingredients

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb sea scallops
• 1/2 lb mussels, scrubbed and debearded (discard any that are already open and do not close when tapped)
• 12 oz spaghetti
• 1 can (14 oz) crushed tomatoes
• 3 garlic cloves, very finely minced
• 2 tbsp olive oil
• 1 tsp crushed red pepper flakes (adjust to heat preference)
• Salt and black pepper to taste
• Fresh basil for garnish
• 1/2 cup reserved pasta water

Instructions

1. Cook the spaghetti in well-salted boiling water according to package instructions; reserve 1/2 cup pasta water before draining
2. In a large skillet or wide saucepan, heat olive oil over medium heat; add garlic and red pepper flakes; cook until fragrant, 1-2 minutes -- do not let the garlic brown
3. Add the crushed tomatoes; bring to a simmer; season with salt and pepper; simmer for 5 minutes to develop the sauce
4. Add the shrimp, scallops, and mussels; cover and cook for 6-8 minutes until the shrimp are pink, the scallops are just opaque, and the mussels have opened -- discard any mussels that have not opened after 8 minutes; an unopened mussel after cooking was dead before cooking and is not safe to eat
5. Toss the drained spaghetti in the sauce; add pasta water as needed to loosen; garnish with fresh basil; serve immediately with crusty bread

Tips

• Discard unopened mussels before cooking (those that don't close when tapped) and after cooking (those that don't open after 8 minutes) -- this is a food safety requirement, not a preference
• Debeard mussels just before cooking -- pulling the beard (the fibrous threads) kills the mussel; debeard immediately before cooking, not in advance
• Adjust red pepper flakes to taste -- 1 tsp produces a moderate heat; add more for more heat; add a pinch of sugar to balance if the sauce is too spicy
• Reserve pasta water -- loosens the tomato sauce and helps it cling to the spaghetti

For premium shrimp, scallops, and mussels, explore Global Seafoods .

Also see: King Crab Dipping Sauce Recipes | Ahi Tuna Niçoise Salad Recipe

Watch seafood preparation videos on the Global Seafoods YouTube Channel

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Frequently Asked Questions About Seafood Pasta

Can I use any type of seafood for these pasta dishes?

Yes -- shrimp, scallops, mussels, clams, crab , or lobster all work well. Clams can substitute for mussels in the arrabbiata (same cooking method; discard any that don't open). Crab meat (pre-cooked) can be added at the end of any of the three recipes -- it only needs to be warmed through, not cooked.

What pasta shape works best for seafood dishes?

Long, thin pasta (linguine, spaghetti, fettuccine) is the classic choice for seafood -- the strands wrap around the seafood and the sauce coats them evenly. Linguine is the most versatile; it works with all three sauces. Fettuccine is the traditional choice for Alfredo (wider surface area holds the cream sauce better). Spaghetti is the traditional choice for arrabbiata. Short pasta (rigatoni, penne) also works well with the arrabbiata sauce -- the tubes trap the chunky tomato sauce.

Can I make these dishes ahead of time?

Partially -- cook the pasta and sauce ahead; add the seafood when ready to serve. Seafood overcooks quickly when reheated; adding it fresh at serving time keeps it tender. The arrabbiata sauce (without seafood) keeps for up to 3 days refrigerated. The Alfredo sauce does not reheat well -- the cream sauce tends to break when reheated; make it fresh.