The Best Seafood Pasta Recipe

After a late workday and the after-school scramble—homework, sports gear, and a chorus of “what’s for dinner?”—I get it: families need fast, forgiving meals that actually please the picky eaters. This Seafood Pasta comes together in about the time it takes to clear up the chaos, and it’s built to be simple, tasty, and reliable on weeknights. If you want a cool pasta salad for a picnic or hot night when leftovers are welcome, I also like this Caprese pasta salad with balsamic glaze for easy prep ahead.

A Quick Look at This Seafood Pasta Recipe

Seafood Pasta pairs two family-friendly favorites—spaghetti and shrimp—with sweet scallops and briny clams for a mild, crowd-pleasing seafood mix. The tomato-based sauce is blended for a smooth, kid-approved texture, and the whole meal cooks in one skillet plus a pot for pasta. It’s fast (30 minutes or less), forgiving on exact measurements, and easy to scale up for hungry teenagers. This is a weeknight winner when you want a special-feeling dinner without extra fuss—and it’s one of those recipes that reliably comes together even when you’re short on energy.

Ingredients You’ll Need for Seafood Pasta

Essentials

• 10 oz. (350 g) spaghetti — cooks quickly and is a comfort-food staple kids love. Use regular or whole-wheat spaghetti depending on preference.
• 2 tablespoons olive oil — for sautéing garlic and giving flavor without heaviness.
• 3 cloves garlic, minced — fresh garlic gives the best flavor; pre-minced is fine in a pinch.
• 4 oz. (125 g) shrimp, shelled and deveined — medium-sized shrimp are easiest for kids to eat. Frozen shrimp thawed under cold water speeds prep.
• 8 oz. (230 g) Manila clams — small clams with mild flavor; buy fresh or use cleaned clams from your fish counter.
• 4 oz. (125 g) scallops — tender and sweet, they cook fast and are generally kid-friendly.
• 1 can (about 8 oz./226–230 g) tomato sauce — the base for an easy sauce without extra chopping.
• 8 oz. (228 g) whole peeled tomatoes — blended for smooth texture kids like.
• 1 tablespoon chopped Italian basil leaves — fresh or frozen works.
• Salt, to taste — start small and adjust at the end.
• 1 teaspoon sugar or brown sugar — balances tomato acidity for a round, friendly flavor.
• Chopped Italian parsley for garnish — optional but brightens the plate.

Optional Add-ons

• A squeeze of lemon juice or a little lemon zest — brightens seafood and is great if your family likes citrus.
• Red pepper flakes — for adults who want a little heat; leave them off for kids.
• A handful of baby spinach — stir in at the end for a veg boost that wilts quickly.
• Grated Parmesan or Pecorino — some kids like a light sprinkle; serve on the side.
• A small knob of butter or a splash of cream — for extra richness if your crew prefers a creamier sauce.
• Toasted breadcrumbs — adds a crunchy topping for texture-loving kids.
• Garlic bread or crusty rolls — for dipping, if you want a heartier meal.

If you want another seafood-forward pasta idea, check this Bloody Mary shrimp pasta salad for a make-ahead twist.

Substitutions and Shortcuts

• Swap the spaghetti for linguine, fettuccine, or short pasta like penne if that’s what your pantry has.
• Use frozen mixed seafood (shrimp, scallops, mussels) instead of buying each fresh item; defrost under cold water and pat dry.
• Canned clams in juice can be used when fresh clams aren’t available — add them later so they don’t overcook.
• Use jarred marinara instead of tomato sauce and blended tomatoes if you want even less prep — choose a basic, low-sugar jar.
• Pre-minced garlic or garlic paste saves chopping time.
• Buy pre-chopped fresh basil or dried basil if fresh isn’t handy; reduce dried by half for potency.
• Cook the pasta in a large pot and keep a cup of pasta water to loosen the sauce if needed — this removes the need for extra cream or oil.
• For a kid-friendly texture, remove clam shells and chop scallops into bite-sized pieces before cooking.

How to Make Seafood Pasta Step-by-Step

I keep steps short and practical so you can move from stove to table fast. Precision doesn’t matter here — think “good enough and delicious.”

1. Boil the pasta.

• Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until al dente. Drain and set aside. If you’re short on dishes, keep pasta in the pot off heat with the lid on while you finish the sauce.

1. Blend the tomatoes.

• Put the whole peeled tomatoes in a blender or food processor and pulse until smooth. Set aside. No need to be perfect — a couple seconds is enough.

1. Heat the skillet.

• Warm a large skillet over medium heat. Add the olive oil and swirl to coat.

1. Sauté the garlic.

• Add the minced garlic to the hot oil and cook 20–30 seconds until fragrant. Don’t let it burn — it should smell sweet, not bitter.

1. Add seafood.

• Add the shrimp, clams, and scallops to the skillet. Stir gently to coat with garlic oil. If using frozen seafood, make sure it’s mostly thawed and patted dry to avoid extra water in the pan.

1. Add tomato sauce and basil.

• Pour in the canned tomato sauce and the blended whole tomatoes. Stir in chopped basil leaves. Turn the heat to medium-low so the sauce simmers gently.

1. Cook until seafood is almost done.

• Simmer 3–5 minutes, until shrimp turn pink and scallops are opaque but still tender. Fresh clams should open; discard any that stay closed. The seafood will finish cooking when mixed with the pasta.

1. Season and balance.

• Taste and add salt as needed. Sprinkle in a teaspoon of sugar or brown sugar to tame acidity—especially helpful for picky palates. If the sauce seems thick, add a splash of reserved pasta water to loosen it.

1. Combine with pasta.

• Add the drained spaghetti directly to the skillet and toss gently so each strand is coated. Heat a minute more to let flavors marry. Use tongs or two forks for quick mixing.

1. Garnish and serve.

• Turn off the heat and sprinkle with chopped parsley. Plate immediately. If you like, pass lemon wedges and Parmesan at the table so everyone can customize.

Time-savers and dish-minimizers:

• Use one large skillet for sauce and seafood and one pot for pasta. If space is tight, cook pasta first and reuse the pot for blanching veggies or warming bread.
• Don’t overwork the sauce—short simmering saves time and keeps seafood tender.
• If you want to clean as you go, start boiling water first, then prep seafood while it heats.

Common Mistakes to Avoid

A little planning and a few smart habits stop the usual weeknight stress—no burned garlic, no rubbery shrimp, and no sauce that tastes flat. Here are the top three things to watch for.

Mistake 1: Burning the garlic

Burned garlic tastes bitter and ruins the sauce. Keep the heat moderate and watch the garlic closely—20–30 seconds in hot oil is all you need before adding seafood.

Mistake 2: Overcooking seafood

Shrimp and scallops only need a few minutes. Overcooked seafood becomes tough and rubbery. Cook until just opaque and let the residual heat finish them when you toss with pasta.

Mistake 3: Adding too much liquid at once

If you add frozen seafood or watery canned clams early, the sauce can become watery and bland. Pat frozen items dry, add canned clams later, and use reserved pasta water sparingly to loosen the sauce only if needed.

Serving Suggestions for Seafood Pasta

A few quick pairings and tiny add-ons can turn this into a complete family meal without much extra prep.

I like to keep sides minimal so dinner is easy to assemble and clean up.

Kid-Friendly Sides

• Steamed baby carrots or peas — cook while the pasta boils. They’re sweet, soft, and usually accepted by children.
• Simple cucumber slices or a small salad of mixed greens with a light vinaigrette on the side — put the dressing on the table rather than tossing to avoid soggy greens for kids.
• Garlic toast or buttered rolls — perfect for dipping into the sauce and a simple win for fussy eaters.

Easy Add-Ons

• A squeeze of lemon over individual plates — fresh flavor that brightens the seafood.
• A light sprinkle of grated Parmesan on the side for kids who prefer familiar cheese flavors.
• A handful of chopped olives or capers for adults who want a briny pop (leave off for kids).

Minimal Prep

• Use pre-washed salad greens and jarred vinaigrette to assemble a side salad in two minutes.
• Serve fruit on the side—apple slices or grapes need no cooking and balance the meal.
• Make extra pasta and refrigerate for easy next-day lunches or to stretch the meal for leftovers.

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Conclusion

I know how satisfying it is to get dinner on the table with minimal stress, and this Seafood Pasta is one of my go-to weeknight recipes because it’s fast, flexible, and family-friendly. If you want a slightly different take or more seafood-pasta inspiration, I recommend checking the detailed Seafood Pasta recipe at Tastes Better From Scratch for ideas and variations that can save time or broaden flavors.

FAQs About Seafood Pasta