Ultimate Seafood Pasta: Rich Flavors & Simple Techniques
A zesty sauce elevates shrimp, lobster, calamari, and scallops into elegant meals.
Ultimate Seafood Pasta: A Classic Comfort Food with Modern Flair
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Pasta mingled with tender seafood, rich cream, and aromatic herbs is a timeless favorite for home cooks and dinner guests alike. Inspired by The Pioneer Woman’s celebrated seafood pasta recipe, this guide walks you step-by-step through creating a delectable dish with shrimp, lobster, scallops, calamari, and bright Mediterranean ingredients, finished with fresh herbs, Parmesan, and lemon zest. Whether for a cozy family sundown or an elegant dinner party, this seafood pasta promises bold flavor and comforting satisfaction.
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Why You’ll Love This Recipe
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- Versatile seafood mix: Combines shrimp, lobster, calamari, and scallops for depth of flavor and varied texture.
- Creamy, tangy sauce: Pairs tomatoes, capers, herbs, and white wine with luxurious cream.
- Quick & impressive: Ready in about 30 minutes, yet fully restaurant-worthy.
- Memorable garnishes: Fresh Parmesan, parsley, and lemon zest elevate every bite.
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Ingredients You’ll Need
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| Ingredient | Amount | Purpose |
|---|---|---|
| Pasta (fettuccine, linguine, or angel hair) | 1 lb | Base starch, absorbs sauce |
| Olive oil | 2 tbsp | For sautéing |
| Salted butter | 2 tbsp | For richness and flavor |
| Shrimp (peeled & deveined) | 8 oz | Primary seafood protein |
| Lobster meat (chunked) | 8 oz | Luxury and sweetness |
| Calamari (sliced) | 8 oz | Tender, mild taste |
| Scallops (optional) | 8 oz | Silky texture, mild sweetness |
| Sun-dried tomato strips (in oil) | 1/4 cup | Tangy contrast |
| Capers | 2 tbsp | Briny punch |
| Thyme, chopped | 1 tsp | Earthy aromatic |
| Rosemary, chopped | 1 tsp | Piney aromatic |
| Garlic (minced) | 3 cloves | Savory backbone |
| Red onion (minced) | 1/2 | Sweeter flavor |
| White wine | 1/2 cup | Deglazing, adds acidity |
| Heavy cream | 2 cups | Rich sauce base |
| Baby spinach | 2 cups | Vegetal balance |
| Parmesan (grated) | 1/4 cup + extra | Salty richness |
| Fresh parsley (chopped) | 1/4 cup + extra | Herbal finish |
| Lemon zest | Zest of 1 lemon + extra | Bright lift |
| Salt & black pepper | To taste | Balancing flavors |
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Step-by-Step Instructions
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- Prepare the pasta: Bring a large pot of salted water to a boil. Cook your chosen pasta just to al dente. Drain, reserving some pasta water.
- Cook the seafood: Heat olive oil and butter in a large skillet over medium-high heat. Sear shrimp, lobster, calamari, and scallops, seasoning lightly with salt and pepper. Sear for 1–1.5 minutes per side, then set aside (do not overcook).
- Build the sauce: In the same skillet, add sun-dried tomatoes, capers, thyme, rosemary, garlic, and red onion. Cook, stirring, for 1–2 minutes just until aromatic.
- Deglaze and enrich: Pour in white wine, scrape up any browned bits, and simmer for a couple of minutes. Then add heavy cream, bring to a gentle simmer, and thicken for about 4 minutes. Taste and adjust salt and pepper.
- Add spinach: Toss in the baby spinach leaves and stir to wilt.
- Combine and finish: Add drained pasta to the skillet. Return seafood and any juices. Sprinkle with 1/4 cup Parmesan, parsley, and lemon zest. Toss well to coat everything in the sauce.
- Garnish: Serve directly from the skillet, topping each plate with additional Parmesan, fresh parsley, and zest.
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Pro Tips for Perfect Seafood Pasta
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- Use fresh or good quality frozen seafood for the best texture and flavor.
- Don’t overcook seafood! Quick searing ensures tenderness; add it back to the hot sauce just before serving.
- Reserve some pasta water: If your sauce thickens too much, a splash of reserved water will loosen and help coat the pasta evenly.
- Layer flavors: A little wine and a hint of capers boost brightness and balance the creamy sauce.
- Garnish generously: More Parmesan and lemon zest at the table makes every serving special.
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Ingredient Substitutions and Variations
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- Pasta: Try linguine or angel hair for lighter texture, or use gluten-free noodles.
- Seafood: Substitute scallops for more shrimp, or try mussels and clams for a shellfish twist.
- Dairy-free: Swap heavy cream for coconut cream or cashew cream.
- Red sauce option: Replace cream and wine with tomatoes and tomato paste for a classic Italian seafood pasta.
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Serving Suggestions
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- Pair with crusty bread: Perfect for sopping up extra sauce.
- Add a simple salad: Mixed greens with olive oil, lemon, and a sprinkle of sea salt complement rich pasta.
- Wine pairing: Serve with dry white wines like Sauvignon Blanc or Pinot Grigio.
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Nutrition Facts
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Here’s an approximate nutrition breakdown for a serving (based on 6 servings):
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| Nutrient | Amount per Serving |
|---|---|
| Calories | 550-650 |
| Protein | 35g |
| Carbohydrates | 50g |
| Fat | 20-25g |
| Sodium | 600mg |
What others are reading
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*Actual values will vary depending on ingredient choices and portion sizes.
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Frequently Asked Questions (FAQs)
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Q: Can I make seafood pasta in advance?
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A: You can prepare the sauce up to a day ahead and refrigerate. Cook seafood and pasta just before serving for best texture. Toss all together when heated.
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Q: Which seafood is best for pasta?
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A: Use firm, quick-cooking types like shrimp, scallops, lobster, calamari, or add mussels and clams for variety. Avoid oily fish, which overwhelms the sauce.
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Q: How do I avoid rubbery seafood?
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A: Sear seafood on high heat for a short time (just until opaque) and add to the finished sauce right before serving. Don’t overcook!
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Q: What’s a dairy-free alternative for the creamy sauce?
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A: Coconut cream or cashew cream provides similar richness, though flavor will be slightly different. Omit Parmesan or use a dairy-free substitute if desired.
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Q: Can I make this pasta spicy?
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A: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for gentle heat.
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Expert Tips for Entertaining
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- Make a large batch by doubling the recipe for crowd-pleasing holiday gatherings.
- Serve individual foil packets for stylish presentation and easy cleanup.
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Storing and Leftover Ideas
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- Refrigerate any leftovers in an airtight container up to 2 days. Reheat gently with a splash of cream or broth.
- Transform leftovers into a seafood casserole. Add breadcrumbs, bake until crisp, and serve alongside salad.
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Easy Variations from The Pioneer Woman
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- Shrimp Scampi: Skip cream, increase lemon and garlic, and use angel hair pasta for an ultra-light dish.
- Foil-Packet Shrimp Pasta: Layer pasta, shrimp, garlic tomato sauce in a foil packet, bake, then finish with a drizzle of warm cream, basil, parsley, and Parmesan for extra flavor and easy cleanup.
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Seafood Pasta in 30 Minutes
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Making show-stopping seafood pasta doesn’t require professional skills. With fresh seafood, a handful of vibrant ingredients, and a few smart shortcuts, you’ll have a dish that’s creamy, aromatic, and perfect for any occasion—in under 30 minutes! Try this at your next dinner and enjoy restaurant-quality flavor at home.
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Printable Recipe Card
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Mixed Seafood Pasta
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- Prep Time: 5 min
- Cook Time: 25 min
- Yield: 4-6 servings
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Ingredients
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- 1 lb fettuccine or linguine
- 2 tbsp olive oil
- 2 tbsp salted butter
- 8 oz shrimp, peeled and deveined
- 8 oz lobster meat, cut into chunks
- 8 oz calamari, sliced
- 1/4 cup sun-dried tomato strips in oil
- 2 tbsp capers, drained
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 3 cloves garlic, minced
- 1/2 red onion, finely diced
- 1/2 cup white wine
- 2 cups heavy cream
- 2 cups baby spinach
- 1/4 cup grated Parmesan (plus more for garnish)
- 1/4 cup chopped parsley (plus more for garnish)
- Zest of 1 lemon (plus more for garnish)
- Salt & black pepper to taste
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Directions
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- Cook pasta until al dente, then drain.
- Sear seafood in oil and butter, season, set aside.
- Cook aromatics, deglaze with wine, add cream, and simmer.
- Stir in spinach, finish with pasta, seafood, cheese, herbs, and zest.
- Garnish and serve hot.
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Seafood Pasta Inspiration: From Ree Drummond & Pioneer Woman
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Drawing from Ree Drummond’s kitchen wisdom, this seafood pasta recipe highlights the joy of simple preparations, fresh ingredients, and the magic of layering flavors. With multiple easy variations, it’s adaptable to your taste, your pantry, and the season.
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References
- https://www.youtube.com/watch?v=ifqFGmetvf4
- https://www.thepioneerwoman.com/food-cooking/recipes/a32338528/foil-packet-shrimp-pasta-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10039/16-minute-meal-shrimp-scampi/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10537/seafood-pasta/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39817499/shrimp-pasta-recipes/
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