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!
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.
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.
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.
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
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!
Italian Seafood Pasta Recipe
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)
*I usually salt the tomatoes.
Instructions
- In a large pan add the olive oil, garlic, halved tomatoes and chopped parsley. Cook stirring and squishing the tomatoes often for about 10 minutes on medium heat.
- 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, raise the heat and continue to cook for about 1-2 minutes or until the sauce thickens, tossing often, make sure it doesn't burn.
- Add the cooked drained pasta and 1/4 cup pasta water, cook on high tossing for about 1 minute, if the pasta is too dry then add a little more pasta water, it should be almost creamy and thick. Serve immediately with a sprinkle of freshly chopped parsley. Enjoy!
Anthony says
I added tomato purée to this dish, helped to thicken it and added to the flavour
Angelina says
Since it’s Good Friday, I bought plenty of shrimp at the fish market this morning. I was deciding what dish to make with the shrimp for tonight’s dinner, when I read your post. It’s a lovely dish to serve tonight, & also easy & quick to prepare. Since there are 7 of us, I always double recipes. I’m glad to see that (so far in the comments section) no-one added cheese to the seafood. That always drives me crazy! I sometimes sprinkle on some toasted Panko breadcrumbs – which I season to compliment whichever seafood dish I’m making. Thank you Rosemary, & have a Blessed Easter.
Rosemary says
Hi Angelina, thanks so much, and yes no cheese on seafood :). Happy Easter to you and your family too.