Seafood Pasta Recipe
Make Seafood Pasta Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Seafood
Sauce
Finishing & Garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 teaspoon olive oil (optional). Add 12 oz pasta and cook until just al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Seafood Prep & Cook
- 2
Pat and season seafood
Pat shrimp, scallops, and calamari dry with paper towels. Season them lightly with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep mussels/clams refrigerated until ready; discard any that are open and do not close when tapped.
- 3
Sear scallops and shrimp
In a large skillet or sauté pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, add scallops spaced apart; sear 1.5–2 minutes per side until golden (internal opaque). Remove scallops to a plate. Add shrimp to the hot pan and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp and set aside with scallops.
- 4
Cook calamari and mussels
In the same pan, add another 1 tablespoon olive oil. Add calamari rings and sauté 1 minute just to firm up (do not overcook). Remove calamari and set aside. Add mussels/clams, pour 1/4 cup of the white wine, cover, and steam 3–4 minutes until shells open. Discard any that remain closed. Keep mussels with their cooking liquor; strain if you prefer a clearer sauce.
Sauce
- 5
Sauté aromatics
Wipe the pan if there's excessive residue but keep the fond. Return pan to medium heat, add 2 tablespoons olive oil and 2 tablespoons butter. Add the chopped shallot and sauté 2–3 minutes until softened. Add 4 cloves garlic and 1/4 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned.
- 6
Deglaze and reduce
Pour in 1/2 cup dry white wine to deglaze, scraping up browned bits. Let the wine reduce by about half (2–3 minutes). Add 1/2 cup stock and the juice and zest of 1 lemon. If using cherry tomatoes, add 1 cup halved tomatoes now and simmer 2–3 minutes until they soften.
- 7
Finish sauce
If you want a creamier sauce, stir in 1/4 cup heavy cream and simmer 1 minute to warm through. Add chopped parsley and taste; adjust seasoning with salt and pepper. If sauce seems too thin, add up to 1/2 cup reserved pasta water to reach desired consistency.
Combine & Serve
- 8
Combine pasta and sauce
Add drained pasta to the sauce in the pan and toss to coat over medium heat for 1–2 minutes so pasta absorbs flavors. If needed, add reserved pasta water a few tablespoons at a time to loosen and create a silky sauce.
- 9
- 10