Seafood Pasta

Ingredients

• 30–45 ml (2–3 tablespoons)oil
• 2 clovesgarlic, minced
• 1 largeonion, chopped
• 255–283 g (1 pack)frozen mixed seafood, thawed
• 397 g (1 can)chunky tomato sauce
• 1 teaspoonsalt
• 1 teaspoondried oregano
• ⅛ teaspoonground pepper
• 227 glinguine, uncooked
• To tastegrated or shaved Parmesan, optional

Instructions

1. 1

   Cook the linguine

   Cook the linguine according to the packet instructions. Drain it and set it aside while you make the sauce.

2. 2

   Soften the aromatics

   Warm the oil in a saucepan over medium heat. Add the garlic and onion and sauté until translucent.

3. 3

   Cook the seafood

   Add the thawed mixed seafood and cook for 3–5 minutes.

4. 4

   Simmer the sauce

   Add the chunky tomato sauce, dried oregano, salt and ground pepper. Cover and simmer for 10 minutes.

5. 5

   Combine the pasta

   Add the cooked linguine and toss until the noodles are coated in sauce.

6. 6

   Serve while hot

   Serve hot, with grated or shaved Parmesan on top if desired.

What is seafood pasta?

Seafood pasta brings pasta and seafood together in a sauce, with versions found in many coastal cuisines. This American-style version uses mixed seafood and a chunky tomato sauce for a simple, hearty supper.

The method keeps the preparation uncomplicated: cook the linguine, briefly cook the seafood, then let the sauce simmer before bringing everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 354 calories, 16g protein, 50g carbs, 9g fat.

Most of the carbohydrates come from the linguine, while the oil contributes much of the fat. The mixed seafood provides protein, with smaller contributions from the pasta and Parmesan if used. Pair a serving with a green salad or vegetables for a more varied plate.

The seafood and sauce

Mixed seafood: Thaw it before cooking so it heats more evenly and does not release as much excess water into the pan. Follow the pack’s thawing instructions, and drain it if it seems particularly wet.

Tomato sauce: A chunky ready-made sauce gives the dish its body and cuts down on prep. The salt is added separately, so taste the sauce before serving and adjust only if needed.

Build flavour with the aromatics

Garlic and onion: Cook them in the oil over medium heat until translucent, rather than browning them heavily. This gives the sauce a mellow savoury base.

Oregano: Dried oregano goes into the sauce with the tomatoes, giving it time to infuse as it simmers. Ground pepper adds a little warmth.

Cook the seafood gently

Brief cooking: The seafood is cooked for 3–5 minutes before the tomato sauce is added. Keep an eye on it, as mixed seafood can contain pieces of different sizes and may cook at different rates.

Doneness: Check the seafood according to the guidance on its packet; it should be hot through and cooked safely. Avoid leaving it to simmer longer than necessary, as seafood can become firm.

Keep the pasta ready

Pasta water: Cook the linguine according to its packet, since cooking times vary by brand. Drain it and set it aside while the sauce finishes.

Tossing: Add the cooked pasta to the saucepan and mix until the noodles are covered. If the sauce seems too thick, a small splash of hot water can help it coat the linguine.

Timing and serving

The recipe gives a total time of 17 minutes, so have the ingredients ready before you start. The pasta cooks while you prepare the sauce, although the actual time will depend on the pasta packet and how quickly the seafood thaws.

Serve the pasta hot, with Parmesan if you like. A green salad or steamed vegetables make a fresh side alongside the tomato-rich sauce.

Recipe notes & tips

• Thaw the seafood before starting so it is ready to go into the pan.
• Prepare the onion and garlic while the pasta water heats to keep the cooking moving.
• Use a large saucepan so the pasta can be mixed evenly with the sauce.
• Taste the sauce before serving, especially if the tomato sauce is already seasoned.
• Keep the Parmesan separate at the table so everyone can add as much as they want.

Variations

• Add chilli: Stir in a pinch of chilli flakes with the garlic for a little heat.
• Use fresh herbs: Finish with chopped parsley for a fresh note.
• Include vegetables: Add sliced courgette or spinach to the sauce and cook until tender.
• Change the pasta: Use spaghetti or another long pasta if you do not have linguine.
• Add lemon: Serve with a little lemon zest for a brighter finish.

Common mistakes to avoid

• Adding frozen seafood: Thaw it first so it cooks more evenly and does not water down the sauce.
• Browning the garlic: Keep the heat moderate and cook only until the onion and garlic are translucent.
• Overcooking the seafood: Check it as it cooks and follow the packet’s safe cooking guidance.
• Skipping the pasta check: Use the packet instructions, as linguine cooking times differ between brands.
• Leaving the pasta to sit too long: Drain it when the sauce is nearly ready so it does not cool and stick together.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; avoid repeated reheating.

Frequently asked questions