This simple Italian seafood pasta is made with juicy tomatoes, garlic, and a mix of tender seafood tossed with pasta for a fresh, flavorful dish. It’s a classic that’s ready in just 30 minutes.
This Italian seafood pasta looks impressive but is actually very simple to make. In Italy, you’ll often see it referred to as frutti di mare, made with whatever fresh catch is available and tossed in a light olive oil and garlic sauce with blistered tomatoes.
It’s similar to my classic seafood pasta, but made without clams. You’ll often find dishes like this served on Fridays during Lent in Italy, when seafood takes the place of meat, but it’s really the kind of simple pasta that works any time you want a special meal with fresh, vibrant flavor.
why i love this recipe
Eating a plate of this Italian seafood pasta is like being transported to the coast of Italy. The fresh seafood, olive oil, and garlic come together in a way that’s simple, but full of flavor and tradition.
Ingredient Notes
- Seafood: Use your favorite seafood such as shrimp, mussels, scallops, lobster, crab or chunks of firm fish (halibut, tuna or sea bass). You can use a combination but may need to cook in stages.
- Tomatoes: Grape or cherry tomatoes work best here since they cook down quickly and add a light, fresh flavor to the sauce.
- Garlic and olive oil: With such a simple sauce, good quality olive oil and fresh garlic really make a difference.
- Parsley: Fresh parsley adds a bright finish and brings everything together at the end.
- Hot pepper flakes: Optional, but a pinch adds a subtle heat that pairs well with the seafood.
- Pasta: A long pasta like spaghetti is traditionally used and works best for catching the light sauce.
How to Make Italian Seafood Pasta
Start by adding the olive oil, garlic, tomatoes, and parsley to a large pan. Let everything cook over medium heat, stirring and gently pressing the tomatoes as they soften. Don’t rush this step, this is where the sauce starts to build its flavor.
Once the tomatoes have broken down and look slightly saucy, add a pinch of hot pepper flakes if you like a little heat, then stir in the seafood. I like to cover it for a few minutes to help it cook through, then uncover and let it simmer just until the seafood is tender and the sauce thickens slightly.
Add the cooked, drained pasta along with a splash of pasta water and toss everything together. For me, this is the best part, keep tossing until the sauce lightly coats the pasta and turns almost creamy without adding any cream.
Serve right away with a sprinkle of fresh parsley. Italian seafood pasta is best enjoyed hot and fresh.
Tips for the Best Italian Seafood Pasta
- Don’t overcook the seafood: Seafood cooks quickly, so keep an eye on it. As soon as it’s opaque and tender, it’s ready. Overcooking can make it rubbery.
- Use similar cooking times: If using a mix of seafood, try to choose ones with similar cooking times or add them in stages so everything finishes perfectly.
- Salt the pasta water: Cooking the pasta in well-salted water is key for flavor. It’s your chance to season the pasta from the inside.
- Save some pasta water: Before draining, reserve a bit of pasta water. Adding a splash at the end helps bring the sauce together and gives it that light, creamy texture.
- Frozen seafood works in a pinch: If using frozen seafood, make sure it’s fully thawed and well drained so it doesn’t water down the sauce.
Variations
- Add white wine: A splash of dry white wine added after the garlic cooks adds extra depth and a light, subtle acidity to the sauce.
- Finish with lemon: A squeeze of fresh lemon juice at the end brightens the dish and pairs beautifully with the seafood.
- Try a different pasta: Serve with linguine or another long strand pasta. They all work well for catching the light sauce.
So if you are looking for a delicious Fish dish to serve anytime, then I hope you try this Seafood Pasta and let me know what you think. Buon Appetito!
- ¼ cup olive oil
- 1-2 cloves garlic (minced)
- 12 grape or cherry tomatoes (halved)
- 2-4 tablespoons parsley (freshly chopped)
- 1-2 dashes hot pepper flakes (if desired)
- 1 pound seafood of choice (shrimp, clams, mussels, cut up halibut, tuna etc) (500 grams)
- 1-2 dashes salt*
- 3 cups pasta cooked (6-7 ounces dry) (600 grams cooked)
*I usually salt the tomatoes.
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In a large pan add the olive oil, garlic, halved tomatoes and chopped parsley. Cook stirring and squishing the tomatoes often for about 10 minutes on medium heat.
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Once the tomatoes have started to blister, add the hot pepper flakes (if using) and the seafood of choice, cook covered for about 4 minutes, uncover, raise the heat and continue to cook for about 1-2 minutes or until the sauce thickens, tossing often, make sure it doesn’t burn.
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Add the cooked drained pasta and ¼ cup pasta water, cook on high tossing for about 1 minute, if the pasta is too dry then add a little more pasta water, it should be almost creamy and thick. Serve immediately with a sprinkle of freshly chopped parsley. Enjoy!
What seafood to use
You can use shrimp, mussels, scallops, lobster and crab to name a few. I even like to throw in some cut up halibut or even sea bass or tuna.
Can you use frozen seafood?
You can even use frozen fish, just make sure there is nothing added, no sauce or spices. Let it thaw then drain to remove excess moisture.
How to store it
This is one pasta dish that is best consumed at the time it is made. If you do have leftovers, then store in an airtight container and refrigerate for up to 1 day, re-heat on the stove, add a little water (pasta water if available) and heat through.
Calories: 512kcal | Carbohydrates: 40g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 381mg | Sodium: 1320mg | Potassium: 346mg | Fiber: 3g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 26mg | Calcium: 242mg | Iron: 6mg
Updated from March 30, 2021.
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