Seafood Pasta Recipe

Boil pasta

Bring a large pot of salted water (about 4–6 quarts) to a rolling boil. Add the spaghetti or linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Warm the olive oil and butter in a large, deep skillet or sauté pan over medium heat until butter is melted and shimmering.

Season seafood

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

Working quickly, add shrimp and scallops to the hot pan and sear 1–2 minutes per side until just opaque (they will finish cooking later). Remove to a plate and keep warm. Add calamari rings to the pan for about 45–60 seconds; remove and set aside with the other seafood. If using mussels, add them later with the wine to steam.

Sauté aromatics

In the same pan over medium heat, add a touch more oil if needed. Add the chopped shallot and cook 2–3 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze & simmer

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes. Add the cherry tomatoes and simmer 3–4 minutes until they begin to soften and release juices.

Steam mussels (if using)

If using mussels, add them to the pan now, cover, and steam for 3–5 minutes until they open. Discard any that do not open. Uncover and stir to combine with the sauce.

Finish sauce

Return the seared shrimp, scallops, and calamari to the pan. Add lemon juice, chopped parsley, and up to 1/2 cup reserved pasta water as needed to loosen the sauce and create a silky coating. Toss gently to combine and heat through for 1–2 minutes. Taste and adjust seasoning with salt and pepper.

Combine with pasta

Add drained pasta to the pan and toss thoroughly to coat with the sauce. If the sauce seems dry, add more reserved pasta water tablespoon by tablespoon until you reach the desired consistency. Stir in 1 tablespoon butter and 1–2 tablespoons olive oil for sheen, and sprinkle with grated Parmesan if using.

Serve immediately, garnished with extra parsley and a lemon wedge. Estimated serving: serves 4.