If you love seafood and pasta, why not combine the two to create some tasty seafood pasta dishes? Seafood and pasta make a great combo because there is so much variety and different tastes to choose from. You have shrimp and scallops, clams, mussels, and more to choose from when it comes to fish. Whether you’re looking for spicy, creamy, grilled, or seared seafood pasta dishes, you’re bound to find more than one seafood pasta recipe you’ll love.
We’ve found 5 tasty seafood pasta recipes for you to try when you’re looking for something new to tempt your tastebuds. Plus, we’re going to share some benefits of adding seafood to your pasta as well as some tips so you can create the best seafood pasta recipe!
Let’s get cooking!
Benefits of Adding Seafood To Your Pasta
Adding seafood to your pasta doesn’t just taste amazing, there are also health benefits of these crafty combos.
Protein & Vitamin Source
Seafood brings a good amount of protein to the table that is packed with vitamins and minerals. Omega-3s, which are found in many types of seafood, help to reduce your risk of heart disease and can improve memory and brain power. The Dietary Guidelines for Americans and the American Heart Association recommend people eat seafood at least twice a week.
Immune System Boost
Eating seafood is also an immune system boost. Seafood contains immune-supporting micronutrients that can be difficult to get from some other foods.
If you’re low in iron, add seafood to your diet. All shellfish are high in iron, especially oysters and mussels.
Helps with Eyesight
Seafood contains nutrients that can help with your eyesight and lower your risk of developing eye diseases. Vitamin A is a huge help for eye health. Without enough of it, you could put your eyes at serious risk.
These are just a few reasons to add seafood to your shopping cart the next time you’re meal planning.
Keys to Making Great Seafood Pasta
There are some tricks if you want to serve the best seafood pasta recipe. Read these tips before you start cooking:
Don’t Overcook the Seafood
Seafood should not be overcooked. Be sure to follow the cooking time instructions on all recipes.
Use Good Quality Seafood & Pasta
You’ve heard it before; you get what you pay for. Always use good quality seafood and pasta when preparing any seafood pasta recipe. Also, be sure to use fresh herbs. Use fresh garlic and parsley, nothing jarred. Trust us, you’ll be able to taste the difference!
Thaw Frozen Seafood
While fresh seafood is always best, you can use frozen seafood if you’re in a jam. Just be sure to thoroughly defrost it before you cook it as you would fresh seafood.
5 Seafood Pasta Recipes To Try
Now that you know the benefits and have some tips to follow, it’s time to get cooking. Here are 5 recipes ideas to help you serve a seafood pasta dish you’re sure to love. You’ll surely get rave reviews from your dinner table!
1. Shrimp Scampi
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Boil a large pot of cold water. Once the water boils, add a few tablespoons of salt and linguini. Stir to make sure the pasta separates. Cover. When the water returns to a boil, cook pasta for 6-8 minutes or until the pasta is not quite done. Drain the pasta.
In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Use salt and pepper to season the shrimp before adding them to the pan. Cook them until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
(Recipe courtesy of The Food Network)
2. Lobster Ravioli
- 1 ½ cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1 teaspoon kosher salt, divided
- ¾ cup mascarpone cheese
- 6 tablespoons cold unsalted butter, divided
- 3 cloves garlic, finely chopped
- 1 large shallot, finely chopped
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon zest
- ¼ teaspoon ground black pepper
- 8 ounces cooked lobster meat, cut into bite-size pieces
- ¾ cup bottled clam juice
- ½ cup dry white wine
- ¾ cup heavy whipping cream
- 1 cup cherry tomatoes, halved
- fresh herbs, for garnish
Place flour in a large bowl and create a well in the center. Add eggs and 1/4 teaspoon salt to well; beat using a fork to break up the egg mixture. Slowly begin to incorporate the flour into the egg mixture, stirring from the center and gradually working outwards until shaggy pieces of dough begin to form. Use your hands to bring shaggy dough pieces together to form a shaggy ball. Transfer the shaggy ball and any remaining flour in the bowl to a clean work surface. Knead, pressing any loose flour into the dough, until dough is smooth and elastic, 10 to 12 minutes. Wrap dough tightly in plastic wrap; let rest at room temperature for at least 1 hour or up to 2 hours, or in a refrigerator for up to 1 day. (If refrigerating, let come to room temperature before rolling.)Place mascarpone in a small bowl; set aside. Melt 2 tablespoons butter in a medium skillet over medium heat. Add garlic and shallot; cook, stirring often, until softened, about 2 minutes. Stir shallot mixture into mascarpone in a bowl along with herbs, lemon zest and juice, pepper, and remaining salt until combined. Gently stir in lobster. Chill, covered, for 15 minutes.While lobster filling chills, unwrap the dough, and divide it evenly into 2 portions. Place 1 dough portion on a clean work surface; wrap the remaining dough portion in plastic wrap. Shape the dough into a rectangle; press the dough to flatten using the heel of the hand. Starting with the widest setting, pass the dough through pasta machine 2 times. Fold the outer tapered ends of pasta sheet in toward the center like an envelope, so that the width of the pasta sheet is similar to the width of the pasta roller. Pass pasta sheet through widest setting 1 more time. Continue rolling pasta through machine, reducing roller width 1 notch at a time, until sheet is about 1/16-inch thick and you can see the outline of your hand through the sheet. Cut sheet in half crosswise to make them easier to work with. Cover 1 sheet loosely with plastic wrap. Lightly dust work surface with flour and place remaining dough sheet on surface.Leaving a 1-inch edge from the short sides of the dough sheet, place 1-tablespoon mounds of lobster filling 2 inches apart along center of sheet (about 4 to 6 mounds per sheet). Lightly brush dough around lobster filling with water. Loosely lift long edge of dough sheet and fold over filling, lining up edges. Press on dough around each mound to seal and press out air pockets. Using a fluted pastry wheel or pizza cutter, trim the unfolded edge of the ravioli. Cut pasta between mounds to form individual ravioli. Place ravioli on a baking sheet lined with a clean kitchen towel. Cover with a second clean kitchen towel. Repeat the process with the remaining pasta sheet, dough, and filling. Cut the remaining 4 tablespoons of butter into 4 pieces. Bring clam juice and wine to a simmer in a large skillet over high heat. Simmer, undisturbed, until reduced to about 1/3 cup, about 7 minutes. Gradually stir in the remaining 4 tablespoons of butter, one piece at a time, waiting until the butter is nearly melted before adding the next piece. Stir in heavy cream. Cook over high heat, stirring often until sauce is thick enough to lightly coat the back of a spoon, about 2 minutes. Stir in tomatoes. Remove from heat and cover to keep warm. Bring a large pot of salted water to a boil over high heat. Working in 2 batches if needed, boil ravioli until tender, 4 to 6 minutes. Drain. Divide ravioli among 4 plates. Drizzle cream sauce evenly over the ravioli. Garnish with herbs.
(Recipe courtesy of AllRecipes)
3. Seared Scallop Pasta With Burst Tomatoes and Herbs
- Kosher salt and black pepper
- 1pound linguine fini or other long, thin pasta
- 4tablespoons olive oil, plus more for drizzling
- 2shallots, thinly sliced into rings
- 1¼pounds Sun Gold, cherry or grape tomatoes
- 2garlic cloves, thinly sliced
- Pinch of red pepper flakes (optional)
- 1pound large sea scallops patted dry
- 1½cups roughly chopped mixed herbs, such as tarragon, mint, parsley, and chives, plus more for serving
Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1½ cups pasta cooking water, then drain the pasta. Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about ⅓ cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red pepper flakes, if using, and cook, allowing the sauce to simmer, for 1 to 2 minutes. Season with salt and pepper; set aside. Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons of olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side. Add pasta, 1½ cups herbs, and ¼ cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.
(Recipe courtesy of The New York Times)
4. Smoked Salmon Fettuccine
- 3 cloves garlic
- 3 tablespoons parsley
- 7 ounces of smoked salmon
- 9 ounces of fast-cooking fettuccine pasta
- 2 tablespoons butter
- ½ cup Parmesan
Dice the garlic, and slice the parsley. Set aside.
Slice the smoked salmon into half-inch pieces, then set aside.
Cook the pasta according to the instructions, then drain.
Place the butter into the saucepan and turn the heat up to medium-high heat. Fry the garlic for 1 to 2 minutes.
Add fettuccine, Parmesan, and salmon to the saucepan and mix together. Add parsley.
Serve and enjoy.
(Recipe courtesy of Mashed.com)
5. Parmesan Crusted Tilapia Pasta
- 4 Regal Springs Tilapia Fillets
- 2 eggs
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- ¼ cup fresh parsley leaves finely chopped
- 1¼ cups panko breadcrumbs
- 1 cup shredded parmesan cheese
Creamy Tomato Basil Linguine
- 1 lb dry linguine noodles
- 3 tbsp olive oil
- ½ cup yellow onion minced
- 4 garlic cloves minced
- 2 15-oz cans tomato sauce
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp pepper
- ½ cup grated parmesan cheese
- ½ cup small basil leaves chopped or whole
Preheat oven to 400° Fahrenheit.
Line a baking sheet with parchment paper and set aside.
In a medium, shallow bowl whisk together eggs, salt, pepper, garlic powder, and parsley leaves. In a separate shallow bowl, stir together panko bread crumbs and parmesan cheese.
Dredge each Tilapia fillet in egg mixture until fully coated and then dip into the breadcrumb-parmesan mixture. Press breadcrumbs gently into the fillet until well coated.
Place Tilapia fillets onto a parchment-lined baking sheet. Bake for 10 to 12 minutes or until Tilapia fillets flake easily.
While the fish is cooking, bring a large stock pot of water to a rolling boil. Add linguine noodles and cook for eight to nine minutes or until al dente. Drain noodles and set aside.
Creamy Tomato Basil Linguine
Add olive oil to a medium skillet or braising pan and heat on medium for one to two minutes. Add minced onion and cook for one to two minutes, then add minced garlic, salt, pepper, cans of tomato sauce and heavy cream.
Cook the sauce for 20 minutes on medium-low heat. Finish the sauce by whisking in parmesan cheese and basil.
Toss cooked linguine noodles in creamy tomato basil sauce.
Top linguini noodles with cooked parmesan-crusted Tilapia fillets.
(Recipe courtesy of The Healthy Fish)
Best Sides To Serve with Seafood Pasta
If you’re going to make seafood pasta and want a side to go along with it, we have some ideas. We’ve broken down the suggestions according to the type of seafood you may be cooking.
Best Sides for Shrimp
- Steamed broccoli
- Roasted asparagus with lemon
- Steamed spinach
Best Sides for Scallops
- Spinach & pomegranate salad
- Brussel sprouts
- Brown butter polenta
Best Sides for Clams & Mussels
- Green Salad with Red Wine Vinaigrette
- Roasted Root Vegetables
- Sauteed Spinach with Garlic
Best Sides for White Fish
- Rice Pilaf
- Sauteed spinach
- Green beans
Add these side dishes to your seafood pasta dishes for an easy and delicious meal every time.
Enjoy Tasty Seafood Dishes at NC Seafood Restaurant
When you want to take a break from cooking, you can still enjoy fresh seafood at NC Seafood Restaurant in Raleigh near Garner and Cary. Our menu includes several tasty seafood dishes for everyone. Order online for take-out or take advantage of our seating indoor seating that is now available!