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Plate of delicious seafood pasta with shrimp and mussels in a rich sauce

Seafood Pasta

Seafood Pasta blends spaghetti, shrimp, scallops, and clams in a smooth, delicious tomato sauce, making it a quick and kid-friendly weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Essentials
  • 10 oz 10 oz. spaghetti Use regular or whole-wheat spaghetti.
  • 2 tablespoons 2 tablespoons olive oil For sautéing garlic.
  • 3 cloves 3 cloves garlic, minced Fresh garlic gives the best flavor.
  • 4 oz 4 oz. shrimp, shelled and deveined Medium-sized shrimp are easiest for kids.
  • 8 oz 8 oz. Manila clams Small clams with mild flavor.
  • 4 oz 4 oz. scallops Tender and sweet; cooks quickly.
  • 1 can 1 can (about 8 oz.) tomato sauce Base for an easy sauce.
  • 8 oz 8 oz. whole peeled tomatoes Blend for a smooth texture.
  • 1 tablespoon 1 tablespoon chopped Italian basil leaves Fresh or frozen works.
  • Salt, to taste Start small and adjust at the end.
  • 1 teaspoon 1 teaspoon sugar or brown sugar Balances tomato acidity.
  • Chopped Italian parsley for garnish Optional but brightens the plate.
Optional Add-ons
  • A squeeze of lemon juice or lemon zest Brightens seafood.
  • Red pepper flakes For adults who want a little heat.
  • A handful of baby spinach Stir in at the end for a veg boost.
  • Grated Parmesan or Pecorino Serve on the side.
  • A small knob of butter or splash of cream For extra richness.
  • Toasted breadcrumbs Adds a crunchy topping.
  • Garlic bread or crusty rolls For dipping.

Method
 

Preparation
  1. Boil the pasta by bringing a large pot of salted water to a boil and cooking the spaghetti until al dente. Drain and set aside.
  2. Blend the tomatoes by pulsing the whole peeled tomatoes in a blender until smooth.
Cooking
  1. Heat a large skillet over medium heat, adding the olive oil.
  2. Sauté minced garlic in the hot oil for 20–30 seconds until fragrant.
  3. Add shrimp, clams, and scallops to the skillet and stir gently.
  4. Pour in canned tomato sauce and blended whole tomatoes, then stir in chopped basil. Simmer gently.
  5. Simmer for 3–5 minutes until shrimp is pink and scallops are opaque.
  6. Taste and adjust seasoning with salt and sugar.
  7. Combine drained spaghetti with the sauce, tossing gently.
  8. Garnish with chopped parsley and serve immediately.

Notes

Store leftovers in an airtight container for 2–3 days. Reheat gently to preserve moisture and texture.