Name: Delicious Seafood Spaghetti Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 500g (1.1 lbs) Spaghetti or Linguine; 2-3 tablespoons Extra Virgin Olive Oil; 6-8 cloves Garlic, minced; 2 large Shallots, finely diced; 1 punnet (250g / 8 oz) Cherry Tomatoes, halved; 1 can (400g / 14 oz) Diced Tomatoes; 150ml (2/3 cup) Non-alcoholic white wine alternative or vegetable stock with 1 tsp lemon juice; 200ml (3/4 cup) Fish or Vegetable Stock; 700g (1.5 lbs) Mixed Fresh Seafood (250g large shrimp, 200g scallops, 150g mussels, 100g calamari); 1/2 teaspoon Red Pepper Flakes (or more); Large Handful Fresh Parsley, chopped; Zest and Juice of 1/2 a Lemon; 2 tablespoons Unsalted Butter; Sea Salt, to taste; Freshly Ground Black Pepper, to taste

Seafood Spaghetti is more than just a meal; it’s an invitation to a sensory journey. Imagine a plate piled high with perfectly cooked pasta, glistening with a vibrant sauce, adorned with succulent shrimp, plump mussels, and tender calamari. The aroma alone transports you to the sun-drenched Italian coast, promising an unforgettable dining experience.

This iconic dish, with its roots firmly planted in the rich culinary traditions of the Mediterranean, particularly Italy, celebrates the unparalleled bounty of the sea. It’s often a festive staple, gracing tables during family gatherings or special occasions, a testament to the simple yet profound joy of fresh ingredients. People adore Seafood Spaghetti for its incredible depth of flavor – the delicate sweetness of the seafood harmonizing with a savory, sometimes slightly piquant sauce, whether it’s a robust tomato base or a light, garlicky white wine creation. The varied textures, from the al dente pasta to the tender bite of each seafood piece, create a truly satisfying experience. I find it to be the perfect balance of elegance and ease, making it a beloved choice for weeknight dinners and grand celebrations alike, always leaving a lasting impression.

Ingredients:

500g (approx. 1.1 lbs) Spaghetti or Linguine: I always reach for a good quality bronze-die pasta for this dish; it really makes a difference in how the sauce clings to each strand.
2-3 tablespoons Extra Virgin Olive Oil: This is our base, so pick one with a lovely fruity aroma.
6-8 cloves Garlic: Finely minced. I love garlic, so I tend to be generous here, but feel free to adjust to your personal taste.
2 large Shallots: Very finely diced. Shallots offer a milder, sweeter onion flavor that complements seafood beautifully.
1 punnet (approx. 250g / 8 oz) Cherry Tomatoes: Halved. These burst with sweetness as they cook, adding a fresh dimension to our sauce.
1 can (400g / 14 oz) Diced Tomatoes: Look for good quality Italian diced tomatoes for the best flavor foundation.
150ml (approx. 2/3 cup) Dry White Wine: Something crisp and unoaked like a Pinot Grigio or Sauvignon Blanc is perfect for deglazing and adding depth.
200ml (approx. 3/4 cup) Fish or Vegetable Stock: A good quality stock will really enhance the overall flavor. Homemade is always best, but a store-bought one works well too.
Approx. 700g (approx. 1.5 lbs) Mixed Fresh Seafood: This is where the magic happens! I usually go for a mix of:
- 250g (approx. 0.5 lb) Large Shrimp: Peeled and deveined, tails on or off depending on your preference.
- 200g (approx. 0.4 lb) Scallops: Large sea scallops, patted dry.
- 150g (approx. 0.3 lb) Mussels: Scrubbed clean and de-bearded. Discard any open ones that don’t close when tapped.
- 100g (approx. 0.2 lb) Calamari (Squid): Cleaned and cut into rings or bite-sized pieces.
1/2 teaspoon Red Pepper Flakes: Or more, if you like a little heat! This adds a wonderful subtle warmth that lifts the seafood flavors.
Large Handful Fresh Parsley: Roughly chopped, for garnish and fresh flavor at the end.
Zest and Juice of 1/2 a Lemon: The acidity brightens everything up and is a must for seafood.
2 tablespoons Unsalted Butter: Added at the very end to emulsify the sauce and give it a luxurious sheen.
Sea Salt and Freshly Ground Black Pepper: To taste, essential for seasoning every layer of our dish.

Preparing Your Seafood and Aromatics

Before we even think about hitting the stove, a little bit of prep work, or “mise en place,” as the pros call it, will make your cooking experience so much smoother and more enjoyable. Trust me on this one; having everything ready to go means you can focus on the cooking process without frantically chopping while something is sizzling.

Prepare Your Seafood with Care:
First things first, let’s get our beautiful mixed seafood ready. For the shrimp, if they aren’t already, carefully peel and devein them. I often leave the tails on for presentation and a little extra flavor, but feel free to remove them entirely if you prefer. Now, turn your attention to the mussels. Give them a thorough scrub under cold running water to remove any grit or dirt. It’s important to tap any open mussels; if they don’t close after a gentle tap, they’re no longer fresh and should be discarded. If you spot any ‘beards’ (fibrous tufts) on the mussels, firmly pull them towards the hinge to remove them. Next up, the calamari! Ensure it’s cleaned (your fishmonger can usually do this for you) and then cut it into even rings or small bite-sized pieces. Finally, for the scallops, the key here is dryness. Pat them very, very dry with paper towels. Any moisture on their surface will prevent them from achieving that beautiful golden-brown sear we’re looking for. Place all your prepared seafood on a plate and keep it chilled until you’re ready to add it to the pan.
Chop and Mince Your Aromatics:
Now, let’s get our flavor base sorted. Peel and finely mince your garlic cloves. Don’t rush this step; finely minced garlic will disperse its flavor more evenly throughout the sauce. Next, take your shallots and dice them as finely as possible. Shallots are milder than onions, offering a delicate sweetness that perfectly complements the seafood without overpowering it. Halve your cherry tomatoes; these will burst deliciously in the sauce. Finally, roughly chop a generous handful of fresh parsley. This will be added right at the end to provide a vibrant, fresh lift to the finished dish. Having all these ingredients prepped and laid out on your chopping board or in small bowls will ensure a seamless cooking flow.

Crafting the Flavorful Sauce

This is where we build the heart and soul of our Seafood Spaghetti – a rich, aromatic sauce that will bring all the flavors together. We’re aiming for depth and brightness, a perfect balance that will complement our fresh seafood.

Sautéing Your Aromatics:
Grab a large, deep skillet or a Dutch oven – something with plenty of room to hold our sauce and eventually our pasta. Place it over medium heat and add your two to three tablespoons of extra virgin olive oil. Let it warm up gently for about a minute. Once shimmering, add your finely diced shallots. Sauté them for about 3-4 minutes, stirring occasionally, until they become translucent and wonderfully fragrant. We’re not looking for any color here, just a gentle softening to release their sweet aroma. Now, add your minced garlic and the red pepper flakes. Continue to cook for another minute, stirring constantly, until the garlic is fragrant. Be very careful not to let the garlic brown or burn, as this will introduce a bitter taste to our sauce – a gentle sizzle is what we’re aiming for.
Building the Tomato Base:
Once your garlic and shallots are fragrant and soft, it’s time to introduce the tomatoes. Add the halved cherry tomatoes to the pan. Cook them for about 5-7 minutes, stirring occasionally, until they start to soften and burst, releasing their sweet juices into the pan. This step adds a beautiful fresh tomato flavor and texture. Next, pour in the can of diced tomatoes. Give everything a good stir to combine all those lovely aromatic flavors. Bring the mixture to a gentle simmer.
Deglazing with White Wine and Simmering:
Now for one of my favorite parts: deglazing! Pour in the dry white wine. Increase the heat slightly and let it come to a vigorous simmer. Allow the wine to cook down for about 3-5 minutes, stirring occasionally, until it has reduced by about half. You’ll notice the strong alcoholic aroma dissipating, leaving behind a wonderful, concentrated flavor. This reduction is crucial for deepening the complexity of our sauce. Once the wine has reduced, add the fish or vegetable stock. Bring the sauce back to a gentle simmer, then reduce the heat to low, cover the pan partially, and let it gently simmer for at least 15-20 minutes. This simmering time allows all the flavors to meld beautifully and develop their full potential. While it’s simmering, don’t forget to season the sauce with a pinch of sea salt and a good grinding of black pepper. Remember, you can always add more later, so start conservatively and taste as you go.

Cooking the Spaghetti to Perfection

The pasta is just as important as the sauce and the seafood in a dish like this. We want it perfectly al dente, ready to soak up all those incredible flavors we’ve been building. And a secret weapon: pasta water!

Boiling Your Spaghetti:
While your sauce is happily simmering away, bring a large pot of generously salted water to a rolling boil. And I mean generously salted – your pasta water should taste like the sea! This is your only chance to season the pasta itself, so don’t be shy. Once the water is at a vigorous boil, add your spaghetti or linguine. Stir it immediately to prevent it from sticking together. Cook according to the package directions, but always aim for al dente. This means it should be tender with a slight bite to it, not mushy. It’s better to undercook it slightly at this stage because it will finish cooking in the sauce later. Always taste a strand to check for doneness.
Don’t Forget the Pasta Water!
This is a crucial tip for any pasta dish, especially one with a sauce like ours. Before you drain your spaghetti, scoop out about 1 to 1.5 cups of the starchy pasta cooking water. This cloudy, salty water is liquid gold! It contains starches that will help emulsify our sauce, making it glossy and ensuring it clings beautifully to every strand of pasta. Set it aside; we’ll use it in the final steps. Once you’ve reserved your pasta water, drain the spaghetti quickly. Don’t rinse it, as rinsing removes the starches that help the sauce adhere.

Bringing It All Together: The Grand Finale

Now for the exciting part – combining everything into a symphony of flavors! This is where the dish truly comes alive, and we’ll cook our delicate seafood just long enough to keep it tender and succulent.

Adding the Seafood to the Sauce:
Return your simmering tomato sauce to medium-high heat. Give it a good stir. Now, let’s introduce our beautiful seafood. Start by adding the calamari rings or pieces to the sauce. Calamari benefits from either very quick cooking or long, slow cooking; we’re going for the quick method here. Let it cook for about 1-2 minutes, stirring gently. Next, add the shrimp and scallops to the pan. Ensure they are distributed evenly within the sauce. Cook for another 2-3 minutes, stirring gently, until the shrimp turn pink and opaque, and the scallops are just cooked through and firm. Overcooked seafood can become rubbery, so keep a close eye on it!
Introducing the Mussels and Freshness:
Now, it’s time for the mussels. Add the scrubbed and de-bearded mussels to the pan. Give everything a gentle stir, then cover the skillet with a lid. Allow the mussels to steam for about 3-5 minutes, or until they have all opened up. Discard any mussels that remain closed after this cooking time; they weren’t alive before cooking and aren’t safe to eat. The mussels will release their briny liquor into the sauce, adding another layer of incredible seafood flavor. Once they’ve opened, remove the lid.
Combining Pasta and Sauce:
Add your drained, al dente spaghetti directly into the pan with the seafood and sauce. Using tongs, toss everything together vigorously, allowing the pasta to fully absorb the flavors of the sauce. This is also where that reserved pasta water comes in handy. If the sauce looks a little too thick or sticky, add a ladleful (about 1/4 to 1/2 cup) of the reserved pasta water at a time, tossing continuously, until you reach your desired consistency. The starch in the pasta water will help create a beautiful, glossy emulsion that coats every strand. Continue to toss for 1-2 minutes, allowing the pasta to finish cooking and soak up the sauce.
Finishing Touches for Brightness and Richness:
Remove the pan from the heat. This is the moment to add those final flourishes that elevate the dish. Add the zest of half a lemon and a good squeeze of lemon juice directly into the pan. The lemon juice is vital here; it brightens all the rich flavors and provides that essential zing that seafood craves. Next, add the two tablespoons of unsalted butter. Toss everything one last time. The butter will melt into the sauce, adding a luxurious sheen and richness, helping to emulsify it further. Finally, stir in most of your freshly chopped parsley, reserving a little for garnish. Taste the pasta and sauce mixture one last time. Adjust seasoning with more salt, pepper, or red pepper flakes if needed. This final taste test is crucial – make sure it’s perfect for you!
Serving Your Spectacular Seafood Spaghetti:
Divide the magnificent Seafood Spaghetti among warm serving bowls. Garnish each portion with a sprinkle of the remaining fresh parsley. For an extra touch of elegance, you could even add an additional drizzle of good quality extra virgin olive oil over each serving. Serve immediately, while the pasta is hot and the seafood is perfectly tender. This dish is a true celebration of the sea, perfect for a special occasion or simply when you’re craving something truly delicious and comforting. Enjoy every flavorful bite!

Conclusion:

Well, my friends, we’ve reached the end of our culinary journey for today, and I truly hope you’re feeling as inspired as I am to whip up this incredible dish. I honestly believe that this isn’t just another pasta recipe; it’s an experience, a delightful symphony of flavors that manages to be both comforting and utterly sophisticated. What makes this particular preparation of Seafood Spaghetti a true standout, a must-try for any home cook, is its remarkable balance. We’ve meticulously chosen ingredients that sing together – the briny sweetness of fresh seafood, the aromatic kiss of garlic and herbs, and that perfectly al dente pasta cradling every drop of the luscious sauce. It’s a dish that looks incredibly impressive on the plate, making it perfect for a special occasion, yet I’ve designed it to be surprisingly straightforward to prepare, even on a busy weeknight. Trust me, the aroma alone as it simmers will have everyone in your home eagerly anticipating dinner, and the first bite… oh, the first bite is pure bliss. It’s rich without being heavy, flavorful without being overwhelming, and every forkful delivers a delightful textural contrast that will keep you coming back for more.

Now that you’ve mastered the art of creating this magnificent pasta, let’s talk about how to elevate your dining experience even further. While our Seafood Spaghetti is absolutely divine as a standalone main course, a crisp, vibrant side salad with a simple lemon vinaigrette would be an absolutely perfect accompaniment. Think delicate mixed greens, perhaps some cherry tomatoes and a sprinkle of toasted pine nuts to add a lovely crunch. If you’re looking to make it a more substantial meal or are serving a larger group, a crusty loaf of artisanal bread is non-negotiable. It’s ideal for soaking up every last bit of that exquisite sauce – you definitely don’t want any of that flavor to go to waste! For those who enjoy pairing wine with their meals, a dry white wine like a crisp Sauvignon Blanc, a Pinot Grigio, or even a light-bodied Chardonnay would beautifully complement the seafood and brighten the overall profile of the dish. The acidity in these wines cuts through the richness and enhances the delicate flavors of the ocean.

But the beauty of home cooking lies in its adaptability, doesn’t it? This recipe, while perfect as written, also serves as a fantastic canvas for your own culinary creativity. Don’t be afraid to experiment! If you’re a fan of a little heat, a pinch of red pepper flakes added with the garlic would introduce a lovely, subtle kick. Feeling adventurous with your seafood selection? Instead of just shrimp and scallops, consider adding tender mussels, clams, or even small pieces of firm white fish like cod or halibut during the final stages of cooking. Just remember to add them at the right time so they don’t overcook. For a touch of citrusy brightness, a squeeze of fresh lemon juice right before serving, or even a sprinkle of lemon zest, can really lift the flavors and make them sing. If you’re looking to sneak in some extra vegetables, wilted spinach or finely chopped zucchini could be gently folded into the sauce at the end. For those with dietary considerations, this recipe is remarkably flexible; simply swap out traditional pasta for a gluten-free alternative, and the results will be just as delicious and satisfying. You could even try a different pasta shape – linguine or fettuccine would hold the sauce beautifully, too.

So, there you have it, my friends. My sincere invitation to you is this: Please, give this Seafood Spaghetti recipe a try. I promise you, it’s going to be a new favorite in your culinary repertoire. Imagine the joy of gathering your loved ones around the table, presenting them with this fragrant, vibrant, and utterly delicious meal that you’ve created with your own hands. There’s a special kind of satisfaction that comes from cooking something truly wonderful, and this dish consistently delivers on that promise. I would absolutely love to hear about your experience. Did you add a secret ingredient? Did you serve it with a specific wine? What was your family’s reaction? Please don’t hesitate to share your thoughts, photos, and any creative variations you come up with in the comments below. Your feedback and stories are what truly enrich this cooking community, inspiring us all to try new things and push our culinary boundaries. Thank you for joining me on this delicious journey, and happy cooking!