Seafood Pasta Recipe

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add the spaghetti or fettuccine and cook according to package directions until just al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and toss lightly with 1 teaspoon olive oil to prevent sticking. Set aside.

Pat the shrimp and scallops dry with paper towels to ensure a good sear. In a bowl, toss the shrimp, scallops and crab meat gently with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon lemon juice. Keep crab refrigerated until ready to add to the sauce (it will be stirred in gently later).

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the scallops spaced apart. Sear without moving 1–2 minutes per side until golden brown and just cooked through. Remove scallops to a plate and tent with foil.

Return the skillet to medium-high, add remaining 1 tablespoon olive oil if needed, then add the shrimp. Sauté shrimp 1–2 minutes per side until pink and opaque. Remove shrimp and set aside with scallops. Do not overcook; they will finish warming in the sauce.

In a large deep skillet or sauté pan, heat 2 tablespoons extra-virgin olive oil and 2 tablespoons butter over medium heat. Add the finely diced onion and cook 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant. Add the ground pork or beef (if using) and break it up with a spoon. Season with 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Cook until the meat is browned and no longer pink, about 5–7 minutes. Drain any excess fat if necessary.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 2 minutes.

Add the 14-ounce can of crushed tomatoes, bring to a simmer, and cook 6–8 minutes to meld flavors. Taste and adjust salt and pepper as needed.

Reduce heat to low. Stir in 1 cup heavy cream and 2 tablespoons softened cream cheese (if using) until smooth. Simmer gently 2–3 minutes; do not boil vigorously to avoid curdling.

Add 3/4 cup grated Parmesan and stir until melted and the sauce is silky. If the sauce is too thick, add some reserved pasta cooking water, up to 1/2 cup, a few tablespoons at a time, until you reach a coating, saucy consistency.

Taste the sauce and adjust seasoning with salt and pepper. Add 1 tablespoon butter for gloss and stir to incorporate.

Return the seared scallops and shrimp to the skillet with the creamy tomato sauce along with the lump crab meat. Gently fold the seafood into the sauce, allowing the crab to warm through for 1–2 minutes. Be gentle so the crab lumps stay intact.

Add the drained pasta to the pan and toss carefully to coat the noodles evenly with the sauce. If needed, loosen with additional reserved pasta water, 1–2 tablespoons at a time, until the sauce clings to the pasta.

Cook together for 1 minute to marry flavors, then remove from heat.

Stir in chopped parsley and 1 teaspoon lemon zest. Taste and finish with additional salt and pepper to taste.

Divide seafood pasta among 4 warmed plates. Top each serving with any reserved scallops or shrimp and spoon extra sauce over the top. Garnish with extra Parmesan if desired and a lemon wedge on the side.