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Easy seafood pasta with homemade tomato pasta sauce. This is a quick and delicious dinner that you can make in one pot in less than 30 mins.
If you love seafood and pasta, this easy recipe fits the bill. It’s less than 30 minutes to make and you can make the pasta in one pot or one pan.
Make it for dinner whenever you want to indulge the family with some seafood, it’s really delicious, especially with your favorite glass of wine!
More importantly, it’s healthy, cheaper, and you’ll have a pasta dish that is as good as Italian restaurants!
Seafood Pasta Sauce
Seafood pasta is a quick, simple and easy recipes to feed the family. It’s absolutely delicious and loaded with all kinds of seafood in a fresh and homemade seafood pasta sauce.
Making the pasta sauce from scratch instead of using a bottled pasta sauce is a game changer when it comes to this dish. All you have to do is use a can of whole peeled tomatoes, blend it for the sauce.
Ingredients
- Spaghetti
- Manila clams
- Shrimp
- Italian basil
- Italian parsley
- Garlic
- Scallops
- Tomato sauce
- Whole peeled tomatoes
- Sugar
- Olive oil
- Salt
You can use any of the seafood combinations below. I used shrimp, scallops and mussels for the best seafood pasta recipe!
- Shrimp
- Scallops
- Clams
- Mussels
- Squid
See the recipe card for full information on ingredients.
How To Make Seafood Pasta
Step 1: Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
Step 2: Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves.
Step 3: Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.
Frequently Asked Questions
This pasta recipe is 431 calories per serving.
What To Serve With This Recipe
This meal is best served alone or with a side dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Seafood Pasta
Ingredients
- 10 oz. (350g) spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 oz. (125g) shrimp, shelled and deveined
- 8 oz. (230g) Manila clams
- 4 oz. (125g) scallops
- 1 can tomato sauce
- 8 oz. (228g) whole peeled tomatoes
- 1 tablespoon chopped Italian basil leaves
- salt , to taste
- 1 teaspoon sugar, or brown sugar
- chopped Italian parsley, for garnishing
Instructions
- Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
- Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves.
- Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.
Video
Notes
- You can use any of the following seafood combinations: shrimp, scallops, clams, mussels and squid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t imagine adding clams in a shell, scallops and shrimp to the pan at all the same time. The scallops and the shrimp will be completely disintegrated by the time the clam shells open. ??
You can add clams first if you like and take them out after they are open and add scallops and shrimp. I get live clams where I am, and the cooking timing is just fine.
I made this last night and was told I now have to make this once a month everyone loved it. I was amazed at how good the sauce turned out . Really good.
It is actually very good that way. Just switch to an alfredo.
Hi Lisa,
My wife can’t have red sauce how would this receive work with a white sauce ? What type of white sauce would you recommend for the sea food pasta ?
Thanks,
David
Simple & delish. I doubted this recipe while cooking the sauce. But one the spag was added Amy doubts went away. I used whole wheat spaghetti & bag of frozen seafood mix. I did have to drain the extra liquid from using frozen seafood. But it really came together in the end. This one is going into the rotation! Thanks for sharing.
Thanks Lisa. Please try more recipes on my site!
Do I sauté the shrimp and scallops prior to adding sauce or will they cook completely in the sauce raw?
You can saute a bit but they will cook in the sauce for sure.
Hi! Would this recipe serve 6 people or would I need to modify it?
It serves 4 people.
Excellent dish!
So glad I Chose this one to make for Fathers Day dinner.
Seafood pasta is so good!
I have made similar recipes for many years and have collected over 20 in my recipe file from on line sources. The ingredients are fairly common, the only thing I would question is the timing or the sequence of adding the 3 various seafoods. Shrimp just takes moments to cook while clams take a little longer. I prefer to start with clams or other shell fish on moderately high heat, covered. Then add the shrimp to avoid overcooking the shrimp. The scallops depends on the size.
Hi Gary, yes of course in the ideal world you will separate them and cook in the sequence you mentioned but I am known for making my recipes very easy and quick. So cooking together in faster. I also use bigger shrimp and it cooks almost as soon as the clams are open.