Name: Italian Seafood Pasta Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: ¼ cup olive oil; 1-2 cloves garlic (minced); 12 grape or cherry tomatoes (halved); 2-4 tablespoons parsley (freshly chopped); 1-2 dashes hot pepper flakes (if desired); 1 pound seafood of choice (shrimp, clams, mussels, cut up halibut, tuna etc) ((500 grams)); 1-2 dashes salt*; 3 cups pasta cooked (6-7 ounces dry) ((600 grams cooked))

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This Italian Seafood Pasta is the perfect combination of your favourite seafood mix, a few fresh grape or cherry tomatoes and spices tossed with spaghetti. Quick and easy, Italian never tasted so good!

seafood pasta in a black pan, with grape tomatoes around it.

With Easter just around the corner, Italians and Catholics around the world do not serve meat on Good Friday, therefore fish is on the menu. This Seafood Pasta is probably my most popular and favourite Pasta dish to make and serve that day or anytime.

Table of Contents

How to make it

In a large pan add the olive oil, garlic, freshly chopped parsley and grape or cherry tomatoes, halved. Cook stirring and squishing the tomatoes often.

The oil, garlic and tomatoes in the pan before and after cooking.

Once the tomatoes have started to blister add the hot pepper flakes (if using) and the seafood of choice, cook covered for about 4 minutes, uncover and continue to cook for about 1-2 minutes or until the sauce thickens.

Adding the seafood to the pan before and after cooking.

Add the cooked pasta and 1/4 cup pasta water and cook on high tossing for about 1 minute. Serve immediately with a sprinkle of freshly chopped parsley.

the pasta added to the cooked pasta in the pan.

What seafood to use

You can use shrimp, mussels, scallops, lobster and crab to name a few. I even like to throw in some cut up halibut or even sea bass or tuna.

Can you use frozen seafood?

You can even use frozen fish, just make sure there is nothing added, no sauce or spices. Let it thaw then drain to remove excess moisture.

How to cook pasta

Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.

Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.

After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.

Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.

Drain the pasta al dente, this is done by tasting, if it has a bite to it it’s ready, nothing worse than mushy pasta. If you have to toss the pasta in a pan with sauce (like this recipe) then cook it at least one minute less (pasta very al dente). And be sure to leave some pasta water to add to the pan.

How to store it

This is one pasta dish that is best consumed at the time it is made. If you do have leftovers, then store in an airtight container and refrigerate for up to 1 day, re-heat on the stove, add a little water (pasta water if available) and heat through.

More Fish Dishes to try

Easy Homemade Italian Fish Soup

Simple Italian Pan Fried Fish

Fried Seafood

So if you are looking for a delicious Fish dish to serve on Good Friday or serve anytime, then I hope you try this Seafood Pasta and let me know what you think. Buon Appetito!