Seafood Pasta Recipe

A quick and delicious Italian-inspired seafood pasta dish featuring tender shrimp, mussels, and clams in a light garlic and tomato sauce. Ready in 30 minutes and perfect for any weeknight dinner, it delivers restaurant-quality flavor without the effort.

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Course: pasta

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 550kcal

Author: Eva Stoner

Ingredients

24 oz (680 g) penne pasta or spaghetti
1 pound (450 g) mixed seafood (12 oz (340 g) shrimp peeled and deveined, 8 oz (225 g) mussels, 4 oz (115 g) clams, cleaned and rinsed)
4 tbsp olive oil
4 cloves garlic, minced
1 can (28 oz/794 g) crushed tomatoes
1/4 tsp red pepper flakes (optional)
1/2 tsp salt
Freshly ground black pepper
1/4 cup fresh parsley, chopped
4 tbsp fresh basil, chopped
1 cup (240 ml) water or vegetable broth

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the red pepper flakes (if using) and stir for 1 minute.
Toss in the crushed tomatoes, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the water or vegetable broth and stir to combine.
Carefully add the mussels and clams to the sauce, cover the skillet, and let them steam for about 5 minutes or until the mussels and clams open. Discard any unopened shells.
Add the shrimp to the mixture and cook for an additional 3-5 minutes or until the shrimp are pink and opaque.
Stir in the fresh parsley and basil.
Add the cooked pasta to the skillet and toss everything together until the pasta is well-coated with the sauce and heated through.
Season with additional salt and black pepper if needed.
Serve hot, garnished with extra basil or parsley.

Notes

To ensure shellfish safety, use fresh or thoroughly cleaned mussels and clams. This recipe is best served immediately after preparation. Leftover seafood may be reheated, but the texture might change slightly. For a heartier version, add a splash of vegetable broth if the sauce becomes too thick.

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