Seafood Spaghetti

Why You’ll Love This Recipe

Seafood Spaghetti combines several varieties of seafood in one satisfying pasta dish while keeping the sauce light enough to let their delicate flavors shine. The tomato and garlic sauce comes together quickly, and the seafood requires only a short cooking time. You can also customize the combination based on what’s fresh and available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pasta

• Spaghetti
• Salt, for the pasta water
• Reserved pasta cooking water

For the Seafood

• Large shrimp, peeled and deveined
• Mussels, cleaned and debearded
• Clams, scrubbed
• Calamari, cleaned and sliced into rings
• Sea scallops, optional

For the Sauce

• Extra-virgin olive oil
• Garlic, thinly sliced or minced
• Crushed tomatoes
• Cherry tomatoes, halved
• Seafood stock or clam juice
• Crushed red pepper flakes
• Salt
• Freshly ground black pepper
• Fresh parsley, chopped
• Fresh basil, optional
• Fresh lemon juice

Directions

1. Bring a large pot of generously salted water to a boil.
2. Add the spaghetti and cook until just shy of al dente according to the package directions.
3. Reserve about 1 cup of pasta cooking water before draining the spaghetti.
4. Meanwhile, heat the olive oil in a large, deep skillet over medium heat.
5. Add the garlic and red pepper flakes and cook briefly until fragrant, being careful not to brown the garlic excessively.
6. Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften.
7. Stir in the crushed tomatoes and seafood stock or clam juice.
8. Simmer the sauce for about 8–10 minutes so the flavors can develop.
9. Add the clams and mussels, cover the skillet, and cook for several minutes until they begin to open.
10. Add the shrimp, calamari, and scallops if using.
11. Continue cooking just until the shrimp are opaque, the calamari is tender, and the shellfish have opened. Discard any mussels or clams that remain closed after cooking.
12. Add the drained spaghetti directly to the skillet.
13. Toss gently until the pasta is thoroughly coated in the sauce, adding reserved pasta water a little at a time if more moisture is needed.
14. Stir in the fresh parsley, basil if using, and a squeeze of lemon juice.
15. Taste and adjust the salt, black pepper, and red pepper flakes as needed.
16. Serve immediately with additional parsley and lemon wedges if desired.

Servings and timing

• Servings: 4–6
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: About 45 minutes

Variations

• Make a white seafood spaghetti by omitting the tomatoes and using additional seafood stock, garlic, olive oil, and lemon.
• Add chunks of firm white fish for an even heartier seafood combination.
• Use only shrimp and scallops for a simpler variation.
• Add extra crushed red pepper flakes for a spicy seafood pasta.
• Include chopped fresh fennel for subtle anise flavor.
• Add spinach during the final minutes of cooking for extra vegetables.
• Use linguine instead of spaghetti.
• Add additional cherry tomatoes for a fresher, lighter tomato sauce.

Storage/Reheating

Store leftover Seafood Spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of seafood stock, tomato sauce, or water. Heat only until thoroughly warmed, since prolonged cooking can make seafood tough. Freezing is not recommended because both the pasta and seafood can lose their ideal texture after thawing.

FAQs

What seafood works best for Seafood Spaghetti?

Shrimp, mussels, clams, calamari, scallops, and firm white fish all work beautifully. You can use a combination depending on what’s fresh and available.

Can I use frozen seafood?

Yes. Thaw frozen seafood safely in the refrigerator and drain or pat away excess moisture before cooking.

How do I prevent seafood from becoming rubbery?

Avoid overcooking it. Most seafood cooks quickly, so add it toward the end of the sauce preparation and remove the dish from the heat once everything is properly cooked.

How do I know when mussels and clams are cooked?

Their shells should open as they cook. Discard any mussels or clams that remain closed after thorough cooking.

Can I make Seafood Spaghetti without tomatoes?

Yes. Make a lighter sauce using olive oil, garlic, seafood stock, lemon, herbs, and pasta water.

Why should I save the pasta water?

Starchy pasta water helps loosen the sauce and encourages it to cling more evenly to the spaghetti.

Can I use another type of pasta?

Absolutely. Linguine, fettuccine, bucatini, or another long pasta can be substituted.

Should I add Parmesan cheese?

Seafood pasta is often served without cheese so the delicate seafood flavors remain prominent, but you can adjust the dish according to your preference.

What should I serve with Seafood Spaghetti?

A simple green salad, roasted vegetables, garlic bread, or crusty Italian bread all make excellent accompaniments.

Can I prepare Seafood Spaghetti ahead of time?

It’s best served freshly cooked. You can prepare the tomato sauce ahead of time, then reheat it and cook the seafood and pasta shortly before serving.

Conclusion

Seafood Spaghetti brings together tender pasta, fresh shellfish, shrimp, calamari, garlic, tomatoes, herbs, and lemon in one impressive dish. Despite its elegant presentation, it comes together in under an hour and can easily be adapted to whatever seafood you have available. Served immediately while the seafood is tender and the pasta is coated in flavorful sauce, it’s a memorable meal for both everyday dinners and special occasions.

Seafood Spaghetti

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Seafood Spaghetti is an Italian-inspired pasta featuring tender spaghetti, shrimp, mussels, clams, and calamari in a garlicky tomato sauce. Fresh herbs, olive oil, lemon, and red pepper create a vibrant seafood dinner suitable for everyday meals or special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

• Spaghetti
• Salt, for the pasta water
• Reserved pasta cooking water
• Large shrimp, peeled and deveined
• Mussels, cleaned and debearded
• Clams, scrubbed
• Calamari, cleaned and sliced into rings
• Sea scallops, optional
• Extra-virgin olive oil
• Garlic, thinly sliced or minced
• Crushed tomatoes
• Cherry tomatoes, halved
• Seafood stock or clam juice
• Crushed red pepper flakes
• Salt
• Freshly ground black pepper
• Fresh parsley, chopped
• Fresh basil, optional
• Fresh lemon juice

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Instructions

1. Bring a large pot of generously salted water to a boil.
2. Add the spaghetti and cook until just shy of al dente according to the package directions.
3. Reserve about 1 cup of pasta cooking water before draining the spaghetti.
4. Meanwhile, heat the olive oil in a large, deep skillet over medium heat.
5. Add the garlic and red pepper flakes and cook briefly until fragrant, taking care not to brown the garlic excessively.
6. Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften.
7. Stir in the crushed tomatoes and seafood stock or clam juice.
8. Simmer the sauce for 8–10 minutes to develop the flavors.
9. Add the clams and mussels, cover the skillet, and cook for several minutes until they begin to open.
10. Add the shrimp, calamari, and optional scallops.
11. Continue cooking just until the shrimp are opaque, the calamari is tender, and the shellfish have opened. Discard any mussels or clams that remain closed after cooking.
12. Add the drained spaghetti directly to the skillet.
13. Toss gently until the pasta is thoroughly coated in the sauce, adding reserved pasta water a little at a time if additional moisture is needed.
14. Stir in the fresh parsley, optional basil, and fresh lemon juice.
15. Taste and adjust the salt, black pepper, and red pepper flakes as needed.
16. Serve immediately with additional parsley and lemon wedges if desired.

Notes

• The combination of seafood can be adjusted according to freshness and availability.
• Frozen seafood can be used if thawed safely in the refrigerator and drained or patted dry before cooking.
• Add seafood toward the end of cooking to help prevent it from becoming tough or rubbery.
• For a white seafood spaghetti, omit the tomatoes and use additional seafood stock, garlic, olive oil, lemon, and pasta water.
• Firm white fish can be added for a heartier seafood combination.
• Linguine, fettuccine, or bucatini can be substituted for spaghetti.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently over low heat with a splash of seafood stock, tomato sauce, or water and avoid prolonged cooking.
• Freezing is not recommended because the seafood and pasta can lose their ideal texture after thawing.

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 7 g
• Sodium: 890 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 5 g
• Protein: 38 g
• Cholesterol: 145 mg