Seafood Spaghetti Recipe
Introduction
This seafood spaghetti is a delightful mix of tender shrimp, scallops, and a creamy tomato sauce tossed with perfectly cooked pasta. It’s a quick yet luxurious dish that brings the flavors of the sea right to your table. Perfect for weeknight dinners or special occasions alike.
Ingredients
- Kosher salt
- 12 oz. spaghetti
- 2 tbsp. unsalted butter, divided
- 1/2 lb. medium shrimp, peeled, deveined
- 1/2 lb. scallops, side muscle removed, patted dry
- Freshly ground black pepper
- 1 small shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 c. finely chopped tomatoes
- 3/4 c. low-sodium chicken or vegetable broth
- 3/4 c. heavy cream
- 1/2 c. finely grated Parmesan, plus more for serving
- 1/4 c. finely chopped fresh parsley, plus more for serving
- 1/2 lemon, juiced
Instructions
- Step 1: In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package directions. Drain and return to pot.
- Step 2: Meanwhile, in a large skillet over medium heat, melt 1 tablespoon of butter. Add shrimp and season with salt and pepper. Cook, turning halfway through, until shrimp are opaque, about 2 minutes per side. Transfer to a plate.
- Step 3: In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add scallops and season with salt and pepper. Cook, turning halfway through, until browned on both sides, about 2 minutes per side. Transfer to the same plate with shrimp.
- Step 4: In the same skillet over medium heat, cook shallot and garlic, stirring, until softened and fragrant, about 3 minutes. Add tomatoes, broth, cream, Parmesan, and parsley; season with salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes.
- Step 5: Return shrimp and scallops to skillet and toss to combine. Stir in lemon juice. Add cooked spaghetti and toss until coated with the sauce.
- Step 6: Divide pasta among plates or shallow bowls. Top with more Parmesan and parsley before serving.
Tips & Variations
- For extra depth, add a splash of white wine to the sauce before adding the broth and cream.
- Substitute scallops with firm white fish fillets if preferred.
- Use fresh tomatoes in season for a brighter flavor instead of canned.
- Garnish with a pinch of red pepper flakes for a subtle heat.
Storage
Store leftover seafood spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Seafood can become tough if overcooked during reheating, so warm it briefly or serve cold as a pasta salad alternative.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp and scallops?
Yes, just be sure to thaw them completely and pat them dry before cooking to ensure a good sear and avoid excess moisture in the pan.
Is it possible to make this recipe dairy-free?
Absolutely. Substitute the butter with olive oil, use a dairy-free cream alternative, and skip or replace the Parmesan with a dairy-free cheese or nutritional yeast.
PrintSeafood Spaghetti Recipe
A delicious and creamy seafood spaghetti dish featuring tender shrimp and scallops cooked in a flavorful garlic tomato cream sauce, tossed with al dente spaghetti and finished with Parmesan and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 12 oz. spaghetti
- Kosher salt
Seafood
- 1/2 lb. medium shrimp, peeled, deveined
- 1/2 lb. scallops, side muscle removed, patted dry
Sauce and Seasonings
- 2 tbsp. unsalted butter, divided
- Freshly ground black pepper
- 1 small shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 cup finely chopped tomatoes
- 3/4 cup low-sodium chicken or vegetable broth
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/4 cup finely chopped fresh parsley, plus more for serving
- 1/2 lemon, juiced
Instructions
- Cook the spaghetti: In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package directions. Drain and return to pot.
- Cook the shrimp: Meanwhile, in a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp; season with salt and freshly ground black pepper. Cook, turning halfway through, until shrimp are opaque, about 2 minutes per side. Transfer shrimp to a plate.
- Cook the scallops: In the same skillet over medium heat, melt the remaining 1 tablespoon butter. Add scallops; season with salt and pepper. Cook, turning halfway through, until scallops are darkened on both sides, about 2 minutes per side. Transfer to the same plate as shrimp.
- Make the sauce: In the same skillet over medium heat, cook shallot and garlic, stirring, until softened and fragrant, about 3 minutes. Add chopped tomatoes, broth, heavy cream, Parmesan, and parsley. Season with salt to taste. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes.
- Combine seafood with sauce: Return the cooked shrimp and scallops to the skillet and toss to combine with the sauce. Stir in lemon juice for brightness.
- Toss pasta with sauce and serve: Add the cooked spaghetti to the skillet and toss until coated evenly with the sauce and seafood mixture. Divide pasta among plates or shallow bowls. Top with additional Parmesan cheese and fresh parsley before serving.
Notes
- Use low-sodium broth to control the saltiness of the dish.
- Pat scallops dry to ensure they sear properly and develop a nice crust.
- Serve immediately for best texture, as seafood can become rubbery if overcooked or reheated.
- Fresh parsley and lemon juice brighten the rich cream sauce.
- Can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
Keywords: seafood spaghetti, shrimp pasta, scallop pasta, creamy seafood pasta, Italian seafood recipe
