Italian Seafood Pasta Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
512 kcal
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Course
Main Course
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Cuisine
Italian
Italian Seafood Pasta Recipe
Description
The Italian Seafood Pasta begins by gently cooking garlic, halved grape or cherry tomatoes, and fresh parsley in olive oil until the tomatoes start to blister and break down, releasing their juices. Hot pepper flakes may be added for subtle heat. Then a combination of seafood—options include shrimp, clams, mussels, or firm fish like halibut or tuna—is added and cooked covered to gently steam through.
After uncovering, the heat is raised to reduce and slightly thicken the tomato and seafood broth. Cooked pasta is added along with some reserved pasta water, which helps create a light, almost creamy sauce that coats each strand. The dish is served immediately topped with fresh parsley for a burst of herb freshness.
Seafood choices are flexible, and frozen fish can be used if thawed and well drained. This pasta is most satisfying when served fresh but can be refrigerated for up to one day and gently reheated with added water to restore sauce consistency.
Ingredients
- ¼ cup olive oil
- 1-2 cloves garlic minced
- 12 grape tomato or cherry tomatoes; halved
- 2-4 tablespoons parsley freshly chopped
- 1-2 dashes hot pepper flakes if desired
- 1 pound seafood 500 grams, of choice, e.g. shrimp, clams, mussels, halibut, tuna, cut up
- 1-2 dashes salt
- 3 cups pasta 600 grams cooked, cooked (6-7 ounces dry
*I usually salt the tomatoes.
Instructions
- 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.
- 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.
- Add the cooked drained pasta and 1/4 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!
Notes
- Use long pasta such as spaghetti for best results with this seafood sauce.
- Choose a mix of seafood like shrimp, mussels, scallops, lobster, crab, or firm fish based on availability and preference.
- If using frozen seafood, ensure it is thawed and drained to avoid excess moisture.
- Consume immediately for best texture; refrigerate leftovers up to one day and reheat with added water to loosen the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 381mg | 127% |
| Sodium | 1320mg | 55% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 26mg | 29% |
| Calcium | 242mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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