Seafood Pasta Recipe

Prepare seafood

Pat shrimp and scallops dry with paper towels. Season both lightly with 1 tsp salt and 1/2 tsp black pepper.

Sear seafood

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add scallops in a single layer and sear 1.5–2 minutes per side until golden and just cooked through. Remove scallops to a plate. Add shrimp (and calamari if using) to the skillet and cook 1–2 minutes per side until opaque and curled. Transfer shrimp to the plate with scallops and set aside.

Bring 4 liters (about 1 gallon) water to a rolling boil in a large pot. Add 1 tbsp salt. Add 12 oz spaghetti or linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta.

Return pasta to the pot or a large bowl and toss briefly with a splash (2–3 tbs) of reserved pasta water to prevent sticking while you finish the sauce.

If using Alfredo sauce: In the same skillet used for seafood, lower heat to medium. Add the minced shallot and sauté 1–2 minutes until soft, then add garlic and cook 30 seconds until fragrant. Pour in 2 cups Alfredo sauce and 2–3 tbs reserved pasta water to loosen. Simmer gently 2–3 minutes. Add the cooked seafood back to the skillet to warm through for 1–2 minutes (do not overcook). Toss cooked pasta into the sauce and seafood, adding more pasta water 1 tbsp at a time if needed for a silky consistency. Stir in 1 tbsp lemon juice and 1 tbsp chopped parsley. Serve topped with grated Parmesan and optional red pepper flakes.

If using tomato-based sauce: In the skillet, heat 1 tbs olive oil over medium. Sauté shallot 1–2 minutes until translucent, add garlic and cook 30 seconds. Pour in 2 cups spaghetti sauce and 2–3 tbs reserved pasta water. Bring to a gentle simmer. Add cooked seafood and warm 1–2 minutes. Toss in pasta until coated, add lemon juice and chopped parsley. Serve with grated Parmesan and red pepper flakes if desired.

If using Cajun seasoning: In the skillet, melt 2 tbs unsalted butter over medium heat. Sauté shallot 1–2 minutes, add garlic and cook 30 seconds. Stir in 1 tbs Cajun seasoning and cook briefly to bloom the spices. Pour in 1/2 cup heavy cream and 2–3 tbs reserved pasta water, stirring to form a smooth sauce. Add cooked seafood and warm through 1–2 minutes. Toss pasta into the sauce until evenly coated. Add lemon juice and parsley. Taste and adjust seasoning (add more Cajun for heat). Serve with grated Parmesan if desired.

Plate the pasta with seafood and sauce. Garnish with remaining parsley, a sprinkle of grated Parmesan, and a pinch of red pepper flakes if using. Serve immediately.

Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cream or water to loosen the sauce.