Pasta can get a little boring with the same old red sauces and cheese pairings. But with a splash of ocean flair, this blank canvas transforms into a masterpiece!
Seafood takes pasta from humdrum to succulently sublime. So, embrace the bounty of the sea with our delicious seafood pasta recipes.
A classic shrimp scampi linguine is a simple yet elegant shrimp pasta dish that lets the sweet shrimp shine. It is easy to make and results in an impressive restaurant-worthy meal. Using fresh shrimp is the way to go with this Italian American classic.
For an enhanced flavor, you can add red chili flakes to the garlic butter sauce. Finish it off with fresh parsley and Parmesan and serve for an easy weeknight dinner.
For an indulgent twist on classic mac and cheese, the addition of lobster takes it to luxury status. The sweet succulent lobster meat pairs decadently with the creamy, cheesy pasta. Cook the lobster tails separately and then add it to the finished mac and cheese. Folding in lobster while the pasta is hot allows it to absorb all the cheesy flavors.
Consider using smoked gouda or gruyere for a sophisticated flair and finish it off with crumbly crispy bacon on top for extra richness.
Related: Fresh Lobster Tail Recipes that Scream Vacation
If you're looking for a unique seafood pasta, try a Cajun-inspired shrimp boil. Sauté onions, celery, bell peppers, and spicy andouille sausage to start, and add shrimp, crab or crawfish along with potatoes. Season everything with Cajun spices like cayenne, paprika, garlic powder, oregano, and thyme.
Toss in the cooked pasta to soak up those bold flavors. The starchy pasta soaks up the incredible creole-cajun broth. Top with fresh parsley and green onions and you have a dynamic one-pot dish that brings the essence of New Orleans cuisine to your plate.
Seared scallops are certainly popular among seafood dishes, though the quick-cooking delicate shellfish can seem intimidating to prepare. Cooking them over high heat allows a crispy crust to develop before the interior overcooks. Before you add these sweet, succulent seafood to pasta, pat the scallops dry to better achieve that caramelized crust.
The addition of a sophisticated sauce with white wine helps accentuate the bright brininess of the seared scallops. This elegant pasta dish lets the scallops shine as the star.
Pesto is a fresh and herbaceous sauce that pairs exceptionally well with seafood. Make a quick homemade pesto by blending basil, olive oil, pine nuts, garlic and parmesan. Toss the pesto with your choice of pasta and mix in shrimp, scallops or mussels that have been quickly sautéed, roasted or grilled.
The bright green pesto coats each piece of seafood with herby flavor. Using pesto eliminates the need for heavy cream or cheese sauce. Feel free to use store-bought pesto for even easier preparation.
Squid ink pasta lends dramatic black color and a delicate briny essence to seafood dishes. Its striking appearance has made it trendy despite its uncommon nature. The color comes from the ink sacs of squid along with a faint ocean-like flavor.
Some common seafood options that work well with squid ink are sautéed shrimp, scallops, mussels and clams in a garlic and white wine sauce. The sweet seafood juices absorb into the black pasta, creating an elegant plate. Squid ink can also be used in seafood risotto or as a pizza sauce base.
This Italian classic features tender littleneck clams sautéed in garlic, olive oil and white wine, tossed with thin linguine pasta. Traditional linguine alle vongole is simple and lets the briny clam flavor shine. Some modern riffs add parsley, lemon, crushed red pepper or tomatoes for extra complexity.
For the best flavor, allow the clams to steam open naturally in the wine sauce rather than prematurely cooking them. If you like your pasta rich, you can also add a pat of butter to the mix.
Serving the pasta in the communal pot from the stove evokes the rustic, informal spirit of the dish. When made well, linguine alle vongole is transcendent in its simplicity.
Tuna pasta salad is a refreshing and satisfying dish that combines al dente pasta with flaky tuna, crisp vegetables, and a tangy dressing. This dish is perfect for picnics, potlucks, or a light lunch on a warm day.
Feel free to add hard-boiled eggs, olives, roasted red peppers or avocado for extra flavor and nutrition. An extra tip is to chill the pasta for some time so that the flavors blend further. The combination of tender pasta and protein-rich tuna provides a satisfying meal that is both nutritious and delicious.
Linguine coated in creamy crab sauce traces its origins to Italy. The long flat linguine noodles are the preferred choice for crab because they better hold the chunky sauce. The sweet crab meat is simply sautéed in white wine, garlic and butter before splashing lemon and parsley to brighten.
While delicious on its own, consider adding diced tomatoes for sweetness or spinach for color and nutrition. Try swapping regular linguine for spinach or tomato linguine to pack in more flavor. For ease, use canned or pre-cooked lump crab rather than starting from raw.
Though not as ubiquitous as shrimp or scallops in pasta, salmon forms flakes when mixed with hot pasta, absorbing any sauce you add. A simple lemon garlic butter sauce is the way to go if you want the salmon to take center stage. But you can also go for something creamy and sweet with a cheesy tomato sauce.
In this case, the pasta is cooked in a garlic butter sauce which is then finished with fresh lemon juice and zest. You can add your salmon directly to the garlic butter or cook it separately based on what you like.
Roasted asparagus, peas or dill nicely complement the salmon as well without overpowering the dish completely.
In this riff on classic carbonara, anchovies lend an umami richness to the creamy sauce. When minced, the salty anchovies melt into the sauce rather than overpower. You can also use high-quality canned or oil-packed anchovies to avoid strong fishiness.
The carbonara sauce has all the traditional elements like eggs, Parmesan, black pepper and pancetta. Once the pasta is al dente, quickly toss it in the egg mixture so that the heat creates a creamy sauce. Then add chopped anchovies and garlic, stirring frequently so the eggs don’t overcook. The result is a complex, lush carbonara accented by anchovy.
This creamy orzo dish has the comforting appeal of risotto with the ease of pasta. The short-grained orzo mimics the texture of arborio rice while cooking more quickly. The starch from the pasta creates a rich, creamy consistency in the lemon garlic sauce. This is a meal that feeds a crowd without a fuss so why not try it for your next potluck?
The luxurious combination of lobster and crab ensures tender homemade ravioli. While labor intensive to prepare, the result is well worth the effort for a special occasion meal. Alternatively, you can also look for fresh lobster and crab ravioli at gourmet markets or online retailers.
For sauce, all you need is drawn butter, parsley, and a squeeze of lemon. You can add in some roasted cherry tomatoes or corn for a nice color contrast and flavor.
Pairing white, flaky sea bass with rigatoni results in a satisfying and foolproof pasta dish. Begin by sautéing garlic and shallots as the aroma fills your kitchen. Next, carefully lay the delicate sea bass fillets in the pan to gently cook through. Splash in white wine and chicken broth to make a light sauce while the rigatoni boil.
Once al dente, toss the chunky pasta tubes with the flaky sea bass, allowing it to absorb all the flavors. Diced Roma tomatoes add juicy sweetness and color contrast. A sprinkle of Parmesan cheese and fresh basil complete this easy, elegant meal.
We all love a good pasta primavera, but did you know you can elevate this by adding seafood to it? This dish celebrates seasonal vegetables by lightly cooking them to retain crunch and color. It is a great way to introduce more fiber into your diet while also maintaining the flavor profile.
Common pasta shapes for primavera remain the same with penne or bowtie but you can play around with the dressing. Our preferred option is a lemon sauce along with some shrimp and spring vegetables.
