Italian Seafood Pasta Recipe

Ingredients

• 60 ml (¼ cup)olive oil
• 1–2 clovesgarlic, minced
• 12grape or cherry tomatoes, halved
• 2–4 tablespoonsfresh parsley, chopped
• 1–2 dashes, if desiredhot pepper flakes
• 500 g (1 pound)seafood of choice, such as shrimp, clams, mussels, cut-up halibut or tuna
• 1–2 dashessalt
• 600 g cooked (3 cups cooked; 6–7 oz dry)pasta

Instructions

1. 1

   Cook the tomatoes

   Put the olive oil, garlic, halved tomatoes and chopped parsley in a large pan. Cook over medium heat for about 10 minutes, stirring and pressing the tomatoes often.

2. 2

   Add the seafood

   When the tomatoes begin to blister, add the hot pepper flakes, if using, and the seafood. Cover and cook for about 4 minutes. Uncover, turn up the heat and cook for another 1–2 minutes, tossing often, until the sauce thickens; keep an eye on it so it does not burn.

3. 3

   Toss with pasta

   Add the cooked, drained pasta and 60 ml (¼ cup) pasta water. Toss over high heat for about 1 minute. If it seems too dry, add a little more pasta water; the sauce should look thick and almost creamy. Serve straight away with a sprinkle of freshly chopped parsley.

What is Italian seafood pasta?

Italian seafood pasta brings pasta together with seafood and a simple sauce, here built from tomatoes, garlic, parsley and olive oil. Seafood and pasta are common partners in Italian cooking, with the choice of seafood varying according to what is available.

This version keeps the sauce quick and direct: the tomatoes soften in the pan, then seafood cooks in their juices before pasta water helps everything cling together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 39g protein, 40g carbs, 21g fat.

The pasta supplies most of the carbohydrates, while olive oil contributes much of the fat and the seafood provides protein. Pair a serving with salad or vegetables for a more balanced plate; the supplied nutrition figures are per serving.

Choose the seafood

Seafood mix: shrimp, clams, mussels, halibut or tuna are all listed options, and you can use one type or a combination. Cut larger pieces into manageable portions so they cook evenly.

Build the tomato sauce

Tomatoes: halving them gives them a head start, while pressing them as they cook releases juice and helps form the sauce. Cook for the full 10 minutes over medium heat, stirring regularly.

Garlic and parsley: these go into the pan with the oil and tomatoes, so their flavour has time to infuse the base. Add the pepper flakes only if you want a little heat.

Watch the seafood closely

Covered cooking: the initial 4 minutes under a lid gives the seafood time to cook in the tomato mixture. Seafood varies in size and type, so check its doneness rather than relying on the clock alone.

Thickening: uncover the pan and raise the heat for the final 1–2 minutes, tossing often. Stop once the sauce has thickened, and avoid leaving it unattended because it can catch on the pan.

Use pasta water for texture

Pasta water: add the stated 60 ml (¼ cup) along with the cooked, drained pasta. Toss over high heat for about 1 minute so the sauce coats the pasta.

Final consistency: the sauce should be thick and almost creamy, not dry. Add a little more pasta water if needed, a small amount at a time.

Serve it straight away

This pasta is best served immediately, while the sauce still clings smoothly and the seafood is tender. Finish each serving with freshly chopped parsley.

A simple green salad or cooked vegetables make an easy side, adding freshness without competing with the seafood.

Recipe notes & tips

• Cook and drain the pasta before you start the final tossing step so it is ready to add.
• Keep the pan at medium heat while the tomatoes cook and stir them often.
• Cut larger seafood pieces to a similar size for more even cooking.
• Reserve pasta water before draining the pasta.
• Add extra pasta water gradually so the sauce does not become too thin.
• Serve as soon as the pasta is coated and the seafood is cooked.

Variations

• Extra heat: add the optional pepper flakes to suit your taste.
• Mixed seafood: combine shrimp, mussels and clams for a variety of textures.
• Different pasta: use another pasta shape you have on hand, cooked and drained.
• More herbs: finish with extra freshly chopped parsley.
• Tomato choice: use either grape or cherry tomatoes, as listed.

Common mistakes to avoid

• Rushing the tomatoes: give them about 10 minutes to soften and release their juices.
• Overcooking seafood: check it as it cooks and remove the pan from the heat once it is done.
• Letting the sauce catch: toss often during the final high-heat stage.
• Adding all the pasta water at once: start with 60 ml and add more only if the pasta seems dry.
• Serving late: bring the pasta and sauce together just before serving for the best texture.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat gently in a pan with a small splash of water, just until hot, taking care not to overcook the seafood.

Frequently asked questions