Italian Seafood Pasta Recipe

5 from 17 votes

This Italian Seafood Pasta is the perfect combination of your favourite seafood mix, spices & pasta. Italian never tasted so good!

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 512kcal

Author: Rosemary Molloy

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.

US Customary - Metric

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 ¼ 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!

Notes

This is the type of pasta recipe that is usually served with a long pasta, such as spaghetti. Approximately ½ cup to ¾ cup of dry (2 ounces about 56-60 grams) pasta is equal to 1 cup cooked.

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 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.

Nutrition