10 Seafood Pasta Recipes for an Elegant Meal

This post may contain affiliate links. Please read our policy page.

Indulge in ten elegant seafood pasta recipes that elevate any meal! Start with the classic Linguine Alle Vongole or the creamy Garlic Shrimp Pasta for a luxurious touch. Try the vibrant Spaghetti Frutti Di Mare or the zesty Lemon Butter Scallop Pasta for something fresh. Don’t miss the Spaghetti Aglio E Olio with prawns and the flavorful Penne Alla Puttanesca. Explore the unique Seafood Risotto or the special Spaghetti with Lobster and Cherry Tomatoes. There’s even more to discover!

Linguine Alle Vongole (Linguine With Clams)

Linguine Alle Vongole is a classic Italian dish that beautifully showcases the deliciousness of fresh clams and pasta. This dish hails from the coastal regions of Italy, particularly in Naples, where seafood is a staple. Clams, especially the tiny and sweet variety known as “vongole veraci,” are used in this recipe, and when combined with linguine, garlic, white wine, and a hint of red pepper flakes, they create a meal that’s both simple and extraordinary.

Cooking Linguine Alle Vongole isn’t just about the ingredients but also about technique and timing. The key is to guarantee that the pasta and clams are ready at the same time, allowing the flavors to meld perfectly. This dish is perfect for a quick weeknight dinner or a special occasion, as it comes together in less than 30 minutes and impresses with its vibrant flavors.

Ingredients:

• 400g linguine pasta
• 1 kg fresh clams, cleaned and rinsed
• 4 cloves garlic, minced
• 60ml dry white wine
• 50ml extra virgin olive oil
• 1 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

To prepare the dish, cook the linguine in a large pot of salted boiling water according to package instructions until al dente.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant but not browned. Pour in the white wine and add the clams, cover the skillet, allowing the clams to steam and open up, which should take about 5-7 minutes.

Once the pasta is cooked, drain it and add it to the skillet with the clams, tossing everything together. Season with salt, pepper, and fresh parsley before serving with lemon wedges on the side.

When cooking Linguine Alle Vongole, it’s essential to use fresh clams, as their flavor directly impacts the dish. Always clean the clams thoroughly to remove any sand or grit.

Don’t forget to taste the sauce before serving, as it may need adjusting for salt. Finally, serve the dish immediately for the best texture, topping it off with more fresh parsley to enhance its presentation and flavor.

Creamy Garlic Shrimp Pasta

If you’re in the mood for a quick and indulgent meal, creamy garlic shrimp pasta is the perfect choice. This dish combines succulent shrimp with a rich and velvety sauce, creating a delightful experience for your taste buds. The interplay of garlic, cream, and parmesan cheese transforms simple ingredients into a restaurant-quality dish that you can easily create in your own kitchen.

Serve it up with a side of crusty bread or a fresh salad, and you have a complete meal that’s perfect for any occasion.

Making this creamy garlic shrimp pasta isn’t only straightforward, but it can also be whipped up in about 30 minutes. The key to achieving a luscious cream sauce lies in the balance of flavors and cooking technique. With the right ingredients and a bit of attention to detail, you’ll end up with a pasta dish that feels both comforting and elegant. This recipe serves about four people, making it great for a family dinner or an intimate gathering with friends.

Ingredients:

• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• ½ tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped
• Lemon wedges for serving

Cook the pasta according to package instructions until al dente; drain and set aside. In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant, then toss in the shrimp and cook until they turn pink, about 3-4 minutes. After that, stir in the heavy cream and Parmesan cheese, mixing until well combined.

Season with salt, pepper, and red pepper flakes if using. Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce.

Finish with fresh parsley and serve with lemon wedges on the side.

When cooking this dish, make sure not to overcook the shrimp, as they can become rubbery. You want them to be just cooked through and still juicy.

Additionally, you can customize the recipe by adding vegetables like spinach or cherry tomatoes for an extra burst of flavor and nutrition. Keep an eye on the sauce’s consistency; if it gets too thick, a splash of pasta water can help loosen it up.

Enjoy your creamy garlic shrimp pasta adventure!

Spaghetti Frutti Di Mare (Seafood Spaghetti)

Spaghetti Frutti Di Mare is a classic Italian dish that beautifully showcases the bounty of the sea. This flavorful seafood spaghetti is typically made with a combination of fresh shellfish and fish, tossed in a light tomato sauce with garlic, olive oil, and a hint of chili for that perfect balance of flavors. It’s a favorite among seafood lovers and perfect for special occasions or a lovely dinner at home. When prepared correctly, it’s a dish that will transport you straight to the sun-kissed seaside of Italy.

Creating the perfect Spaghetti Frutti Di Mare begins with selecting fresh seafood. Pay a visit to your local fish market to find the freshest clams, mussels, shrimp, and squid. The combined flavors of these delicious seafood types lend this dish its rich and complex taste.

When paired with al dente spaghetti, the dish becomes a comforting yet sophisticated meal that’s sure to impress your family or guests, all while being surprisingly easy to make.

Ingredients:

• 400g spaghetti
• 200g fresh mussels
• 200g fresh clams
• 200g shrimp or prawns, peeled and deveined
• 150g calamari, sliced into rings
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (400g) diced tomatoes
• 100ml dry white wine
• 4 tablespoons olive oil
• Fresh parsley, chopped
• Salt and pepper to taste
• A pinch of red pepper flakes (optional)
• Lemon wedges for garnish

Start by bringing a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

Meanwhile, in a large frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Pour in the white wine, allowing it to reduce slightly.

Then, add the diced tomatoes, and cook for a few minutes before adding the clams and mussels. Cover and let them steam until they open up, about 5 minutes.

Stir in the shrimp and calamari, cooking for just a few more minutes until the shrimp turns pink and the calamari is tender. Season with salt, pepper, and red pepper flakes if using.

Ultimately, toss the cooked spaghetti into the skillet with the seafood sauce, mixing everything together gently, and serve topped with fresh parsley and lemon wedges.

When crafting your Spaghetti Frutti Di Mare, remember that using the freshest seafood is key to achieving a vibrant flavor. Don’t hesitate to experiment with different types of seafood based on what you find at the market.

You can also adjust the amount of garlic and red pepper based on your preference for heat. Finally, if you enjoy a touch of creaminess, consider adding a splash of heavy cream at the end for a richer sauce. Enjoy your culinary journey through Italy with this delicious dish!

Lemon Butter Scallop Pasta

Lemon butter scallop pasta is a delicious combination of tender scallops, al dente pasta, and a zesty lemon butter sauce that elevates the dish to gourmet status with minimal effort. This recipe captures the essence of the sea with the sweetness of scallops complemented by the brightness of fresh lemon juice and herbs.

Whether you’re cooking for a special occasion or a simple weeknight dinner, this dish is sure to impress with its rich flavors and elegant presentation.

Making lemon butter scallop pasta is an experience that combines both simple ingredients and sophisticated techniques, making it accessible for home cooks at any skill level. The creamy sauce, made from butter and lemon juice, clings perfectly to the pasta and scallops, creating a delightful dish that’s perfect for seafood lovers.

Pairing this pasta with a crisp white wine can enhance the flavors and make for an exquisite meal.

Ingredients:

• 8 oz linguine or spaghetti
• 1 lb large sea scallops
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• Juice and zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese, for serving (optional)

Cook the pasta according to package instructions until al dente, reserving about 1/2 cup of pasta water before draining. In a large skillet over medium-high heat, melt 2 tablespoons of butter and add the scallops, cooking for about 2-3 minutes on each side until golden brown.

Remove the scallops and set aside. In the same skillet, add the remaining butter, garlic, and white wine, and bring to a simmer. Stir in the lemon juice and zest, then add the drained pasta and reserved pasta water to the skillet, combining everything well.

Finally, return the scallops to the skillet, toss gently, and finish with parsley before serving.

When cooking scallops, verify that your skillet is hot enough to give them a nice sear without overcooking; they should be opaque and slightly firm to the touch when done.

Additionally, using high-quality ingredients, especially butter and wine, will dramatically enhance the flavor of the dish. Don’t hesitate to experiment with adding fresh herbs like basil or thyme for an extra layer of complexity in taste.

Spaghetti Aglio E Olio With Prawns

Spaghetti Aglio E Olio with prawns is a delightful seafood twist on the classic Italian dish that hails from the region of Naples. The simplicity of garlic and olive oil combined with the briny flavor of prawns creates a beautifully balanced dish bursting with flavor. This easy-to-make pasta dish is perfect for both weeknight dinners and special occasions, allowing you to impress your guests with minimal effort.

To achieve the perfect Spaghetti Aglio E Olio with prawns, it’s important to use fresh ingredients, particularly the prawns, which should be peeled and deveined for the best taste. The dish embraces simplicity, so choosing high-quality olive oil will enhance the flavors while providing a rich coating for the spaghetti. Served with a sprinkle of fresh parsley and a dash of red pepper flakes, this dish is as pleasing to the eyes as it’s to the palate.

Ingredients:

• 200g spaghetti
• 300g fresh prawns, peeled and deveined
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

To cook this dish, start by boiling a pot of salted water and cooking the spaghetti according to package directions until al dente. In a separate pan, heat the olive oil over medium heat and add the sliced garlic, sautéing until fragrant but not browned.

Add the prawns and red pepper flakes, cooking until the prawns are pink and opaque. Once the spaghetti is cooked, drain it and toss it in the pan with the garlic and prawns, adding salt to taste. Garnish with fresh parsley and serve hot with lemon wedges on the side.

When preparing Spaghetti Aglio E Olio with prawns, remember to avoid overcooking the prawns, as they can become rubbery if not monitored closely. Additionally, you can customize the level of heat by adjusting the amount of red pepper flakes according to your preference.

For an added depth of flavor, consider incorporating a splash of white wine after sautéing the garlic but before adding the prawns. This dish pairs beautifully with a simple green salad and a glass of white wine. Enjoy your culinary adventure!

Fettuccine With Smoked Salmon and Peas

Fettuccine with smoked salmon and peas is a delightful dish that combines creamy textures with the rich flavor of smoked salmon. The vibrant green peas offer a pop of color and fresh taste, perfectly balancing the dish. This recipe isn’t only quick and easy to prepare but also impressively elegant, making it ideal for both weeknight dinners and special occasions.

Smoked salmon brings a depth of flavor that pairs wonderfully with the creamy sauce. Adding a dash of lemon zest or juice elevates the entire dish, brightening the overall taste and enhancing the freshness of the ingredients. This pasta dish showcases how simple elements can be transformed into a gourmet experience with just a few key ingredients.

Ingredients:

• 8 oz fettuccine pasta
• 4 oz smoked salmon, chopped
• 1 cup frozen peas
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh dill or chives for garnish (optional)

Cook the fettuccine according to package instructions until al dente. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the cream, lemon juice, and lemon zest; stir to combine.

Mix in the peas and smoked salmon, allowing everything to warm through for about 3-4 minutes. Finally, add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the creamy sauce. Season with salt and pepper to taste, and serve immediately.

When making this dish, consider using fresh ingredients as much as possible for the best flavor. Be careful not to overcook the peas; they should remain vibrant green and tender.

If you’re a fan of spice, feel free to add a pinch of red pepper flakes for an extra kick. To enhance the dish further, serve it with a side of garlic bread or a crisp green salad.

Penne Alla Puttanesca With Anchovies

Penne alla Puttanesca with anchovies is a vibrant and flavorful Italian pasta dish that combines savory ingredients to create a satisfying meal. This recipe is perfect for a quick weeknight dinner or a fancy weekend gathering, as it brings together the briny taste of anchovies, the richness of tomatoes, and the aromatic kick of garlic and chili flakes.

The dish showcases the beauty of simple yet robust Italian cooking, and once you experience its bold flavors, it’ll likely become a favorite in your household. Not only is Penne alla Puttanesca quick to prepare, but it also allows for flexibility in ingredients. Whether you’re looking to enhance the dish with olives, capers, or even a sprinkle of fresh parsley, you can easily customize it to suit your taste.

Perfectly al dente penne pasta makes the foundation of this dish, while the sauce offers a perfect balance of savory, salty, and slightly spicy notes.

• 350g penne pasta
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 4 anchovy fillets, chopped
• 1 teaspoon red chili flakes (or to taste)
• 400g can of diced tomatoes
• 100g black olives, pitted and sliced
• 2 tablespoons capers (optional)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Cook the penne pasta according to package instructions in salted boiling water until al dente. In a separate large pan, heat the olive oil over medium heat, then add the minced garlic and sauté for about 1 minute, being careful not to burn it. Next, add the chopped anchovies and red chili flakes, stirring occasionally until the anchovies dissolve.

Pour in the canned diced tomatoes, bring the mixture to a simmer, and let it cook for about 5-7 minutes. Add the olives and capers, and stir to combine. Finally, toss the drained pasta with the sauce, mixing well, and season with salt and pepper to taste.

When preparing Penne alla Puttanesca, remember that the quality of your ingredients really matters. Use high-quality canned tomatoes and good extra virgin olive oil for the best results. If you prefer a deeper flavor, consider letting the sauce simmer for longer before adding the pasta.

You can also enhance the dish with a sprinkle of grated Parmesan cheese on top, but traditionally, this dish is served without cheese.

Seafood Risotto With Saffron

Seafood risotto with saffron is a luxurious and flavorful dish that perfectly combines the creaminess of risotto with the delicate taste of seafood and the aromatic touch of saffron.

This recipe is ideal for those special occasions or when you simply want to treat yourself to a restaurant-quality meal at home. The incorporation of seafood, such as shrimp, scallops, and mussels, not only elevates the flavors but also makes for a vibrant and colorful presentation.

The process of cooking risotto requires attention and patience, but the result is well worth the effort. Slowly adding stock while stirring continuously allows the rice to release its starch, creating a rich and creamy texture. The addition of saffron infuses the dish with its distinctive flavor and beautiful golden hue.

Whether you’re hosting a dinner party or enjoying a cozy night in, this seafood risotto with saffron is sure to impress.

• 1 cup Arborio rice
• 4 cups seafood stock
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1 cup mussels, cleaned
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Heat the olive oil and one tablespoon of butter in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes.

Pour in the white wine and cook until mostly absorbed, then begin adding the seafood stock one ladle at a time, stirring continuously. After about 15 minutes, add the saffron threads, shrimp, scallops, and mussels, cooking until the seafood is fully cooked and the rice is creamy, which will take another 5-10 minutes.

Finally, stir in the remaining tablespoon of butter and the Parmesan cheese before seasoning with salt and pepper to taste.

When making seafood risotto, using a good quality seafood stock can greatly enhance the flavor of the dish.

Make sure to keep the broth warm on a separate burner for efficient cooking, and don’t rush the process—slowly adding the stock is key to achieving the perfect creamy texture.

Also, feel free to customize the seafood to your liking, and consider adding vegetables such as peas or asparagus for added freshness and color.

Spaghetti With Lobster and Cherry Tomatoes

Indulging in a plate of spaghetti with lobster and cherry tomatoes combines the flavors of the sea with the freshness of garden tomatoes, creating a dish that’s both rich and light. The succulent, tender meat of the lobster pairs beautifully with the al dente spaghetti, while the burst of sweet cherry tomatoes adds a vibrant color and flavor.

This dish not only makes for an elegant dinner party option but is also simple enough to prepare for a relaxed weeknight meal. To elevate the dish further, a drizzle of high-quality olive oil and a sprinkle of fresh herbs can add depth to the flavors. The aroma of garlic sautéing in the pan will fill your kitchen, making it impossible to resist diving into this delightful seafood medley.

Preparing this vibrant dish can turn a regular dinner into a seafood experience that excites your palate.

Ingredients:

• 1 lb spaghetti
• 2 live lobsters (about 1.5 lbs each)
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• ½ cup dry white wine
• ¼ cup olive oil
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, for garnish
• Lemon wedges, for serving

Bring a large pot of salted water to a boil and cook the spaghetti until al dente; drain and set aside. In a large skillet, heat the olive oil over medium heat, then add the garlic and red pepper flakes, sautéing until fragrant.

Add the lobsters, cooking for about 5 minutes per side or until cooked through. Remove the lobsters from the skillet, and in the same skillet, add the cherry tomatoes and white wine, simmering until the tomatoes soften. Toss in the cooked spaghetti along with the lobster meat (removed from their shells), adjusting the seasoning with salt and pepper.

Serve hot, garnished with fresh basil and lemon wedges. When cooking the lobster, be certain you don’t overcook it, as it can become tough. Using fresh, high-quality ingredients makes a significant difference in the flavor of the dish.

If you prefer, you can replace the lobster with shrimp or scallops, but be cautious with cooking times as these seafood options cook faster. For an extra touch, a sprinkle of grated Parmesan cheese on top adds a delightful richness. Enjoy the symphony of flavors!

Tagliatelle Al Salmone (Salmon Tagliatelle)

Tagliatelle al Salmone is a delightful Italian dish that marries the richness of fresh salmon with the comforting texture of tagliatelle pasta. This recipe highlights the delicate flavors of the salmon while maintaining a creamy sauce that clings perfectly to the pasta. It’s an excellent choice for both special occasions and weeknight dinners, making it versatile and satisfying for all seafood lovers.

To make Tagliatelle al Salmone, you’ll want to choose high-quality ingredients for the best results. Fresh salmon fillets work wonderfully, but you can also use smoked salmon for a different flavor profile. The creamy sauce, infused with a touch of lemon and herbs, elevates this dish, making it a favorite among pasta enthusiasts. Paired with a crisp white wine, Tagliatelle al Salmone is sure to impress!

• 300g tagliatelle
• 200g fresh salmon fillet, skin removed and diced
• 200ml heavy cream
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• Fresh dill, chopped (for garnish)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they’re soft and translucent. Then, add the diced salmon and cook for about 3-4 minutes until it becomes opaque.

Pour in the heavy cream, lemon juice, and zest, stirring to combine. Let the mixture simmer for a few minutes until slightly thickened, then season with salt and pepper. Ultimately, toss the cooked tagliatelle into the sauce until thoroughly coated.

For an extra punch of flavor, you can play around with the herbs by adding fresh parsley or even a sprinkle of red pepper flakes for some heat. If you prefer a thicker sauce, let it simmer a bit longer before adding the pasta.

Remember not to overcook the salmon; it should remain tender and moist to complement the dish. Finally, serve the pasta hot, garnished with fresh dill and a sprinkle of Parmesan, if desired. Enjoy your culinary creation!