15 Minute Seafood Pasta Recipe Restaurant Style

Craving more seafood recipes? Try seafood soup, seafood lasagna, and sauteed shrimp. When pasta night rolls around (which is quite often), I need new recipes to keep my family on their toes. They don’t expect me to break out the seafood, so it’s always a treat when I do. Made with al dente noodles tossed in a garlicky, white wine-infused red sauce, it’s taken up a notch with the addition of your favorite seafood.

Why I love this recipe

Use fresh OR frozen seafood. I’ll use fresh seafood when I have it, but I use frozen seafood 99% of the time, and it always turns out great. Fit for every occasion. It’s ready in 15 minutes, so you can have it on a random weeknight, yet it’s fancy enough for date night or when you’re hosting. Flavorful. It’s full of complex flavor, and the balance of simple seafood with a rich tomato sauce is the perfect pairing.

Ingredients needed

Seafood. I like to use a mix of shrimp, crab meat, calamari, scallops, and black mussels, but any seafood blend works. I suggest picking at least one shelled seafood (like clams or mussels) for presentation. Frozen seafood doesn’t need to be thawed first. Pasta. Cook the pasta according to the package instructions. I prefer using spaghetti or tagliatelle for this. Onion and garlic. Two essential aromatics. Tomato puree. The bulk of the sauce. Crushed tomatoes can also be used if you prefer a chunky, cioppino-style sauce. Tomato paste. To add richness to the sauce. White wine. For acidity and to add another layer of flavor. Opt for a dry white wine like Pinot Grigio or Sauvignon Blanc. If you don’t want to cook with alcohol, use equal parts chicken broth or fish broth. Olive oil. To sauté the aromatics. Butter also works. Salt and black pepper. To taste. Sugar. Depending on the ripeness of the tomatoes, you may need a touch of sugar to balance out the flavor. Parsley. For the sauce and garnish.

How to make seafood pasta

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 5- Combine. Add the pasta and toss to coat, adding reserved pasta water if needed. Serve with fresh parsley.

Arman’s recipe tips

Make the sauce in advance. When I know I’ll be short on time, I’ll make the sauce up to 2 days in advance so it’s ready when I need it. Discard unopened shells. They’re likely dead and can cause foodborne illness, so don’t try to pry them open! Add veggies. Like fresh spinach, diced tomatoes, sautéed mushrooms, capers, or chopped olives. Switch the seasonings. Add Italian seasoning or cajun seasoning. Garnish. With a lemon wedge and freshly grated parmesan cheese.

Storage instructions

To store: Place leftover pasta in an airtight container in the refrigerator and store for up to two days. This dish is quite filling on its own, but it also works with all different sides. Here are some suggestions:

Air fryer garlic bread Air fryer asparagus Balsamic glazed Brussels sprouts Stuffed tomatoes

To freeze: Place the cooled pasta in a shallow container and store it in the freezer for up to six months. Reheating: Reheat on the stovetop over medium heat with a splash of water (to steam) or microwave in 30-second intervals until warm.