There’s nothing like the smell of garlic and seafood hitting a hot skillet—it’s coastal comfort at its best. This Seafood Pasta combines juicy shrimp, tender scallops, and briny clams tossed in a garlicky tomato sauce that clings perfectly to every strand of spaghetti. It’s light yet indulgent, and one of those dishes that feels like a seaside escape right in your kitchen.
Table of Contents
Why You’ll Love Garlic Tomato Seafood Pasta
This pasta dish hits all the right notes—savory, fresh, and full of ocean flavor without being heavy.
- Simple ingredients, restaurant-level flavor
- Balanced tomato sauce that lets the seafood shine
- Ready in under 30 minutes
- Light, fresh, and naturally high in protein
- Great for date nights or cozy dinners
- Customizable with your favorite seafood mix
I still remember cooking my first seafood pasta back in Galveston Bay—it smelled like the dockside grills I grew up near. My mom would toss shrimp and tomatoes into a cast iron pan, and that flavor always stuck with me. This version keeps those same coastal vibes with just the right Texas twist.
Ingredients You’ll Need
This recipe brings together simple pantry ingredients with fresh seafood for a meal that feels both fancy and approachable.
Main Ingredients
- 10 oz. (350 g) spaghetti – the perfect pasta to soak up sauce
- 2 tablespoons olive oil – adds richness and flavor
- 3 cloves garlic, minced – the aromatic backbone
- 4 oz. (125 g) shrimp, shelled and deveined – sweet and tender
- 8 oz. (230 g) Manila clams – for that briny, ocean depth
- 4 oz. (125 g) scallops – buttery and delicate
- 1 can tomato sauce – forms the base of the sauce
- 8 oz. (228 g) whole peeled tomatoes – adds texture and sweetness
- 1 tablespoon chopped fresh basil – fragrant and refreshing
- Salt, to taste – enhances every layer of flavor
- 1 teaspoon sugar or brown sugar – balances the acidity
- Chopped Italian parsley, for garnish – fresh finishing touch
Optional Add-Ons or Substitutes
- Add mussels or calamari rings for extra seafood variety
- Swap linguine or fettuccine for spaghetti
- Stir in chili flakes for a subtle heat
- Use fresh tomatoes instead of canned for a lighter flavor
- Add a splash of vegetable broth for a thinner sauce
- Garnish with a drizzle of lemon juice for brightness
Step-by-Step Instructions
Jake’s take: Seafood pasta is all about timing—cook quick and keep things hot so nothing overcooks.
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, saving ¼ cup of pasta water. (That starchy water is liquid gold for the sauce.)
- Sauté the Garlic – In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. (Don’t let it brown—it’ll turn bitter.)
- Add the Seafood – Toss in shrimp, clams, and scallops. Sauté 2–3 minutes until shrimp start to turn pink and clams begin to open. (Cook just enough; seafood will finish in the sauce.)
- Build the Sauce – Add tomato sauce, whole peeled tomatoes, sugar, and salt. Stir gently and simmer for 6–8 minutes until slightly thickened. (Mash tomatoes lightly with a spoon to break them down.)
- Combine Everything – Add cooked spaghetti to the skillet with a splash of pasta water. Toss to coat evenly. Stir in chopped basil and parsley. (The sauce should hug every strand.)
- Serve Hot – Divide among plates and garnish with more herbs and a drizzle of olive oil.
Quick Reminders:
- Don’t overcook seafood—it continues cooking in the sauce.
- Add clams first if using larger ones; they take longer to open.
- Taste before serving; a pinch of sugar balances acidity perfectly.
- Always serve immediately—seafood is best hot and fresh.
Expert Tips for Success
Perfect seafood pasta depends on heat, timing, and freshness.
- Use fresh seafood when possible—frozen works but thaw completely.
- Pat seafood dry before cooking to get a better sear.
- Keep your sauce light—don’t drown the pasta.
- Add a knob of butter at the end for silky texture.
- Sprinkle chili flakes or crushed red pepper for depth.
For another coastal-inspired meal, try my Coconut Salmon Curry with Rice or Seafood Fried Rice. They’re both rich, comforting, and full of seaside flavor.
Serving Suggestions
This pasta pairs beautifully with light sides or simple salads.
- Serve with garlic bread or crusty baguette
- Add a side Caesar or arugula salad
- Pair with roasted vegetables or asparagus
- Top with extra basil or parsley for color
- Drizzle lemon juice just before serving for a bright finish
This dish brings the freshness of the sea and comfort of home to your table in under 30 minutes.
Storing and Reheating
Seafood pasta is best fresh but can be stored carefully for later.
How to Store It
- Cool completely before storing
- Keep in airtight containers for up to 2 days in the fridge
- Avoid freezing—the seafood texture changes when thawed
- Store sauce and pasta separately if possible
- Add fresh herbs only when serving
How to Reheat It
- Reheat gently in a skillet over low heat with a splash of water
- Avoid microwaving seafood—it overcooks quickly
- Add a drizzle of olive oil or lemon juice to refresh flavor
- Reheat just until warm, not boiling
- Serve immediately for best texture
Handled gently, the sauce stays vibrant and the seafood tender.
Nutrition Information
- Serves: 4
- Calories: 455
- Total Fat: 13 g
- Saturated Fat: 2 g
- Cholesterol: 115 mg
- Sodium: 610 mg
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Vitamin A: 12% DV
- Iron: 22% DV
Frequently Asked Questions
Can I use frozen seafood mix?
Yes—just thaw completely and pat dry before cooking. Add it all at once for even heat.
Can I make the sauce creamier?
Add a tablespoon of butter or a splash of cream before tossing with pasta.
What type of pasta works best?
Spaghetti, linguine, or fettuccine hold the sauce perfectly.
Final Thoughts
Seafood Pasta brings together the best of the ocean and the kitchen—bright, garlicky, and comforting in every forkful. It’s a dish that feels special but never complicated. Serve it with love, a sprinkle of herbs, and maybe a slice of bread to soak up that last bit of sauce.
- Cook seafood quickly to keep it tender
- Use fresh herbs for a bright finish
- Keep it light, simple, and made from the heart
Seafood Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain and reserve ¼ cup pasta water.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
- Add shrimp, clams, and scallops. Sauté 2–3 minutes until shrimp turn pink and clams start opening.
- Add tomato sauce, whole peeled tomatoes, sugar, and salt. Simmer for 6–8 minutes, mashing tomatoes lightly.
- Add cooked pasta and reserved pasta water. Toss to coat. Stir in basil and parsley.
- Serve hot, garnished with extra herbs and a drizzle of olive oil.
Nutrition
Notes
- Handled gently, the sauce stays vibrant and the seafood tender.
- Cook seafood quickly to keep it tender.
- Use fresh herbs for a bright finish. Keep it light, simple, and made from the heart.
