seafood pasta recipe

This Creamy Lemon Salmon Pasta is comforting and filling whilst still being fresh and light. It is so easy to make and is perfect for families and the weeknight meal, or elegant enough for company. Adding the salmon to the pasta makes the fish go further, making this a great economical way to add fish to the family diet. Plus this pasta recipe is ready in under 25 minutes!

Creamy Lemon Salmon Pasta Recipe

spaghetti

salmon

tsp black pepper

butter

olive oil

lemon

heavy cream

tsp salt

tbsp parsley

Bring a large pot of water to boil and then add a generous amount of salt.

Add the spaghetti and cook until al dente.

Once the pasta has cooked, reserve a cup of the cooking water and drain.

Start by cooking the pasta

Cut the salmon into bite-sized pieces and season with salt and black pepper.

Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.

Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.

Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.

For the Salmon

Pour the heavy cream into the skillet the salmon was cooked in.

Add the zest of one lemon and the juice of the remain 1 1/2 lemons.

Bring to a simmer and cook for 2 minutes until thickened.

Add 1/4 cup of the pasta cooking water to the sauce and allow to simmer.

Add in the drained pasta and stir gently to coat the pasta in the sauce.

Stir in the cooked salmon and serve sprinkled with parsley.

To make the sauce

This seafood pasta with creamy garlic sauce is the perfect dinner recipe, whether you need to get dinner on the table fast or impress guests.

Creamy garlic seafood pasta

250 g (½lb) shrimp / prawns (peeled and deveined)

tbsp butter

garlic

½ tsp chilli flakes

white wine

lemon juice

cream

salt and pepper (to taste

parsley (finely chopped)

500 g (1lb) pasta (cooked + 1 cup cooking water reserved)

In a large pan, add a splash of oil and allow to heat up.

Season the seafood with salt and pepper then cook in batches until golden brown.

The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.

Remove the seafood from the pan and set aside.

In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.

Bring to a simmer and allow to reduce by half.

Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.

Add the seafood (and any of its resting juices) and parsley and stir to combine.

Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

Rick Stein&#8217;s quick crab linguine recipe combines sweet crab meat with fresh tomatoes, parsley, lemon juice, garlic and a spicy kick of chilli flakes. Loved this simple pasta dish? Try our chilli prawn and spinach linguine next time.

Rick Stein&#8217;s crab linguine

dried linguine

fresh white crabmeat (see our how-to video below)

tbsp finely chopped fresh parsley

chilli flakes

garlic clove, finely chopped

Cook the pasta in a large pan of boiling, well salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.

Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.

Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.

This one-pot recipe might be the easiest seafood pasta you ever make. Is there any better combo than succulent shrimp and gooey cheese? Nope!

Roasted Shrimp Parmesan

rustic bread, torn into 3/4-in. pieces

kosher salt

pepper

garlic, finely chopped

plum

lb. large shrimp, peeled and deveined

mozzarella cheese, grated (about 1 c.)

tbsp. grated Parmesan cheese

Heat oven to 425°F.&nbsp;Heat 2 tbsp. oil in large oven-safe skillet on medium-low. Add bread and toss in oil to coat, then season with 1/4 tsp. each salt and pepper. Transfer skillet to oven and bake until bread is golden brown and crisp, 8 to 10 min.

Transfer bread to plate, then add remaining tbsp. oil and garlic to skillet. Cook, stirring, until garlic begins to turn golden brown, about 1 min. Add tomatoes and 1/4 tsp. each salt and pepper and cook, tossing occasionally, until tomatoes begin to release their juices, 5 to 7 min. Fold in half of basil.

Fold shrimp and bread into tomato mixture. Sprinkle with mozzarella and Parmesan and bake until shrimp are opaque throughout and cheese is golden brown and bubbling, 14 to 16 min. Scatter remaining basil on top; serve immediately

This creamy Seafood Pasta recipe has pasta tossed in a simple homemade garlic cream sauce with plenty of shrimp, scallops, mussels, and clams. It only takes 20 minutes and is sure to satisfy any seafood lover!

Seafood Pasta

lb linguine noodles ((or spaghetti or fettucine))

Tablespoons butter (, divided)

shrimp

lb scallops (, patted dry)

½ lb mussels (, cleaned and beards removed)

½ lb clams

Kosher salt

black pepper

shallot (, diced)

garlic (, minced)

dry white wine

heavy cream (, half and half or milk)

chicken bouillon paste

Parmesan cheese (, divided)

lemon zest

parsley

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain noodles but reserve 1 cup of the pasta water.

Meanwhile, season shrimp and scallops with a pinch of salt and pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp and scallops and cook for about 2 minutes per side (until shrimp is pink and both are opaque), then transfer to a plate. Cover with foil to keep warm.

Add remaining 3 tablespoons butter to skillet. Add shallots and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add wine and bring to a simmer, cooking for a few minutes. Add clams and mussels then cover with a lid and cook for 4-5 minutes, until shells open. Remove mussels and clams to the plate with the other seafood (discard any shells that didn’t open).

Stir 1 teaspoon cornstarch into the cream. Add cream mixture, bouillon, and ¾ cup of the parmesan to the pan and cook until sauce has slightly thickened. Taste and season with salt and pepper, if needed.

Add pasta and lemon zest and toss to coat. Add seafood. Garnish with parsley and remaining parmesan. Enjoy.

https://content.jwplatform.com/videos/UBXonFLa.mp4

This creamy Seafood Pasta recipe has pasta tossed in a simple homemade garlic cream sauce and plenty of shrimp, scallops, mussels, and clams. It only takes 20 minutes and is sure to satisfy any seafood lover!

Ridiculously easy to put together, but with the wow factor to astonish all foodies! Use dried pasta to make a quick weeknight dinner, or go all out and make your own fresh homemade squid ink linguine for a decadent showstopper dish! Whichever option you use, our Squid Ink Pasta with Seafood is one of the most delicious pasta dishes on our Italian cuisine inspired recipe list!

Squid Ink Pasta with Seafood

cooked seafood mix (clams, prawns, squid) (defrosted)

spaghetti pasta ((see recipe in the notes))

garlic (finely chopped)

cherry tomatoes

g butter

red chilli (finely chopped)

crusty bread (to serve (optional))

Cook your pasta following packet instructions. If you&#39;re cooking fresh pasta, cook it just before your sauce and seafood are ready (it will only take 2-3 minutes).

About 5 minutes before your pasta is ready, heat 3 tbsp of olive oil and butter in a large non-stick frying pan on low-medium heat. Add garlic, parsley stalks and a pinch of salt and pepper. 

Add the chilli and tomatoes. Stir constantly for a minute or two just until garlic starts to colour. Then add in the defrosted seafood and pour in the white wine. Increase the heat slightly. Keep stirring for another minute until seafood has warmed through, then take off the heat. Don&#39;t worry if it looks like a lot of sauce, your pasta will absorb most of it, if it&#39;s cooked al dente.

Drain the pasta and add to the seafood pan. Add the parsley leaves and a drizzle of olive oil. Toss for another 30 seconds to coat the pasta in the sauce.

Serve immediately! This dish is perfect with a slice of crusty bread to mop up the sauce at the bottom of your pasta bowl!

Squid ink is one of my favorite ingredients to cook with, reminds me of summers back home on the Adriatic. Lovely recipe, it turned out better than expected, thank you.

I'm very intrigued by this recipe especially the dark hue of the pasta. I bet this would make the perfect dinner date recipe.

I appreciate the flexibility offered by this recipe, allowing for both quick weeknight dinners and extravagant, homemade squid ink linguine creations. It's great to have options, whether I'm in a hurry or ready to indulge in a gourmet experience.

This is such an impressive pasta dish! :) I am loving all the seafood in this. Yum!

That looks great and I am so happy to see squid we love it!

Seafood and pasta is always a win! I made this recipe last night and my husband said it was one of the best I've ever made, so I'll just bookmark it and now I'll share it to my sisters :) Thank you!

So glamorous! And perfect for a nice halloween meal. This pasta looks insane! Thanks so much for the creative recipe.

Amazing photos and I just love the colours of the pasta with the seafood and tomatoes. Almost too pretty to eat and so quick too.

So pretty, elegant and tasty, but ready so quickly! Love it.

I made this for dinner last night and it was a total hit with everyone! We already can’t wait to have it again!

The color of this pasta is so enticing. I have never tried squid ink pasta at home. Will try it this weekend.

Creamy Seafood Pasta ready in under 30 minutes! Loaded with shrimp, scallops, mussels, and plenty of cheese, it is a quick and easy pasta recipe to enjoy for weeknight dinner or a special occasion!

linguine noodles ((225 grams))

shrimp (peeled and deveined (225 grams))

scallops (patted dry (225 grams))

salt (divided)

black pepper (divided)

unsalted butter

heavy cream ((180 milliliters))

dry white wine ((120 milliliters))

chicken broth ((120 milliliters))

mussels (scrubbed and debearded (225 grams))

parmesan cheese (plus more to serve (60 grams))

parsley (for garnish)

Lemon wedges (to serve)

Boil the linguine in a large pot of salted water according to the package directions. Drain, reserving ¼ cup pasta water.

Meanwhile, sprinkle the shrimp and scallops with ¼ teaspoon salt and ¼ teaspoon pepper.

Heat the oil and butter in a large skillet over medium-high heat. Add the shrimp and scallops and cook, flipping halfway through cooking, until the scallops are browned and the shrimp is pink and opaque, about 1½ minutes on each side. Remove from skillet and set aside.

Add the garlic to the skillet and cook for 30 seconds. Stir in the cream, wine, and broth. Bring to a simmer and cook for 3 minutes.

Add the mussels. Cover and cook until the mussels open, about 2 minutes. Remove mussels with a slotted spoon from the skillet and set aside. Discard any that did not open during cooking.

Gradually whisk in the parmesan and ¼ cup of reserved pasta water to the cream sauce in the skillet. Whisk in the lemon zest, remaining ½ teaspoon salt, and ¼ teaspoon pepper to skillet, and continue whisking until the cheese melts and the sauce is smooth. Add the cooked pasta, tossing to coat.

Stir in the shrimp, scallops, and mussels. Garnish with parsley and serve with lemon wedges and more parmesan.

If you&#39;re never cooked scallops at home, try my simple scallop pasta recipe with step-by-step instructions to get restaurant-like browning in less than 30 minutes!

Scallop Pasta

linguine

avocado oil

scallops

garlic (finely minced)

cherry tomatoes (halved lengthwise)

parsley (for serving)

Cook pasta in a large pot of heavily salted water until al dente. Reserve ½ cup pasta water and drain.

Heat avocado oil in a large non-stick skillet over medium heat. Pat the scallops dry with paper towels and add to the skillet, in batches if needed, keeping them about 1 inch apart in the pan. Cook for 3 minutes, then season with ¼ teaspoon salt and ¼ teaspoon pepper, and flip on the other side.

Add butter to the pan, season the other side with the remaining salt and pepper and cook for 3 more minutes. Transfer to a bowl, cover and set aside.

Add the garlic and cherry tomatoes to the pan along with ¼ cup of pasta water, scraping down any browned bits, and cook until the tomatoes soften and release some juice, about 3-5 minutes.

Toss the cooked pasta with the tomatoes and add as much of the remaining pasta water as desired. Turn off the heat, return the scallops to the skillet along with any juices that have accumulated, and stir to coat with the sauce and pasta.

Serve immediately with fresh parsley.

This was exceptional! Very simple ingredients. The thing that made it so good was the scallop juices. Will make again!

As a commercial fisherman and access to fresh scallops this dish was amazing as easy. I'll definitely do this again

This was really great as a base recipe. I tweaked it a bit, and it was just delicious. Here is what I changed, and why.
1 - I used mixed seafood, as Scallops are hideously expensive in the UK (despite us being an island nation!) My mix was king prawns, squid rings, and Patagonian scallops (which are tiny!).
2 - I added some finely chopped celery to the pan with the tomato &amp; garlic.
3 - I zested and juiced a lemon, I added the juice when the tomatoes had been in the pan for a few minutes already, and stirred the zest in at the end.
4 - I added a few tsp of Lazy red chilli to the pan a minute or so after the lemon juice.
I love linguine too, but as I'm trying to eat a bit more healithy, I used wholemeal spahetti.
Thanks for the recipe, it was great &amp; I'll definitely make it again in the future. I just don't undestand why a country which is surrounded on all sides by sea makes seafood (of all kinds) so expensive.

Probably the best pasta with scallops recipe I have cooked and tasted, and trust me, I have searched everywhere for the ideal one (even in Rome!...seriously!). The recipe is simplistic, tasty, genius. No idea why I have not come across this before or even worked it out for myself.

This was really really good! I did add a couple tablespoons red pesto to the sauce but I hardly think it needed it. Amazing how much flavor can come from so few ingredients. Will definitely be making this again!

First time trying this recipe.  Super tasty, super easy.  Thank you for sharing!

https://content.jwplatform.com/videos/dbDZaoq9.mp4

A light, bright and completely flavor-packed Pan Seared Scallops with Pasta - perfect for summer days when you're craving carbs but want something unique

Top 8 seafood pasta recipe recipes from across the web

The most viewed seafood pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Lemon Salmon Pasta Recipe

Creamy garlic seafood pasta

Rick Stein’s crab linguine

Roasted Shrimp Parmesan

Seafood Pasta

Squid Ink Pasta with Seafood

Seafood Pasta

Scallop Pasta

Top 8 seafood pasta recipe recipes from across the web

The most viewed seafood pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Lemon Salmon Pasta Recipe

Creamy garlic seafood pasta

Rick Stein&#8217;s crab linguine

Roasted Shrimp Parmesan

Seafood Pasta

Squid Ink Pasta with Seafood

Seafood Pasta

Scallop Pasta

The most viewed seafood pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Rick Stein’s crab linguine