How do I make seafood pasta from scratch?

Start with preparing a tomato-based or garlic-infused sauce. Cook fresh seafood like shrimp and scallops separately to control doneness. Cook pasta until al dente, then combine all components gently, seasoning and finishing with fresh herbs and cheese.

What's the best seafood to use in seafood pasta?

Popular choices include shrimp and scallops for their quick cook times, as well as clams, mussels, calamari, and lobster. Use a combination or pick favorites based on availability and texture preferences.

How do you prepare and clean seafood like mussels and clams for pasta?

Tap shellfish to ensure they’re alive; discard any that don’t close. Soak in salted water to remove sand, scrub shells, and rinse well before cooking.

How long should I cook different types of seafood for pasta?

Shrimp and scallops usually cook in 2-3 minutes per side until opaque. Mussels and clams take about 5-7 minutes to open. Calamari cooks swiftly—about 1-2 minutes to remain tender. Timing while cooking each element prevents overcooking and preserves tenderness.

Seafood Pasta Delight: Shrimp & Scallops Recipe

Ingredients

Scale

8 oz linguine or black squid ink pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/3 cup white wine
1/2 cup seafood or chicken broth
8 large shrimp, peeled and deveined
8 sea scallops, cleaned
2 tablespoons chopped fresh parsley
1/4 cup grated Romano cheese
Salt and pepper to taste
Optional: 1 teaspoon Calabrian chili paste
Lemon wedges for serving

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Instructions

1. Cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and shallot, sauté until softened.
3. Stir in fennel seeds and thyme, cooking until fragrant.
4. Pour in white wine, scraping any bits from the bottom of the skillet.
5. Add seafood broth, bringing to a simmer. Cook for 2-3 minutes.
6. Gently add shrimp and scallops to the skillet. Cook until shrimp are pink and scallops are opaque.
7. Stir in the cooked pasta and reserved pasta water, tossing to coat in the sauce.
8. Sprinkle with parsley and Romano cheese, season with salt and pepper.
9. Serve hot, with lemon wedges and Calabrian chili paste if desired.

Last Step:

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Notes

🧄 Keep an eye on the seafood while cooking to avoid overcooking the shrimp and scallops.
🍋 Adding a splash of lemon juice just before serving brightens the flavors of the dish.
🌿 Garnish with extra parsley for a fresh, vibrant finish to your presentation.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Sicilian
Diet: Pescatarian

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 2 g
Sodium: 780 mg
Fat: 16 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 120 mg