Seafood Pasta Recipe (2024)

FAQs

What pasta goes best with seafood? ›

You see, in Italy, Parmesan cheese is reserved for pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. Adding Parmesan cheese to a seafood-based dish, like spaghetti with clams, is a big no-no. It's like adding ketchup to a steak or pineapple on a pizza – it just doesn't belong!

This seafood pasta is a mix of shrimp, clams, mussels and scallops, all tossed together with spaghetti in a homemade tomato sauce. An easy yet elegant meal that's perfect for entertaining!

An easy technique is to cook shrimp directly in a sauce. It's faster and simpler than the classic way of cooking in seasoned water, draining, then making a separate sauce. Besides, the shrimp gain flavor from the sauce as they cook.

Italian Seafood Pasta is a classic Italian pasta recipe made with scialatielli, clams, mussels, calamari, and prawns. The simple flavors of this dish make a big impact, and will delight any seafood lover!

Onions and garlic complement each other for sure, but when they're combined, they almost cancel each other out. Rather than the distinct flavor of onion and garlic, often you what you taste is simply “something good.” If you stick to one, its flavor becomes a feature of the dish rather than a supporting role.

Balance the saltiness: Seafood is naturally salty, so it's important to choose a cheese that balances the saltiness. Aged cheeses like parmesan and asiago work well with seafood dishes that are heavily salted, while fresh cheeses like goat cheese and feta can lighten the overall saltiness of the dish.

In the Italian culinary tradition, some pasta sauces don't pair well with the addition of grated Parmesan or other cheeses; seafood is a prime example of this. This is mainly because the savory and robust flavor of the cheese can overpower the delicate taste of the fish.

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.

For one, leaving the tails on will help you grip the shrimp better. It will also give your dish extra flavor and moisture and make them look larger and more visually appealing. In addition, shrimp tails are beneficial to your health.

Why do restaurants leave tails on shrimp in pasta? ›

Because this area is protected by the shell, it takes longer to cook. This creates the effect of a more uniformly thick piece of shrimp. Leaving the tail on also has aesthetic purposes. The tail anchors the shrimp and stops it from deforming.

Many of us peel shrimp before cooking it, but it's time to rethink that habit. Not only does skipping peeling get you out of a tedious kitchen task but you'll be preserving what is arguably the tastiest part of the crustacean.

Adding Shrimp to Pasta

Boil your favorite pasta according to the package instructions until al dente. In a separate pan, heat some olive oil and sauté garlic and any additional vegetables or herbs you desire. Add the cooked shrimp to the pan, toss them together, and then combine with the cooked pasta.

For Seafood Sauces

Thin, long cuts with a smooth texture best mimic the light and silky texture of seafood sauces and so we recommend long cuts like Linguine, Capellini (sometimes referred to as “angel hair”) and Thin Spaghetti.

Langoustines are crustaceans with pink flesh and claws, usually larger than jumbo shrimp that are very popular in the coastal area of the Veneto region. Shrimp Scampi Pasta is basically an Italian American recipe that makes pasta with shrimp, the way we Italians eat pasta with scampi or langoustines.

If the pasta dish is not served with the shellfish still in the shell, you would eat it as you would any other sort of pasta. If it's served with the shellfish still in the shell, hold the shell with one hand and your fork with the other. Hold the shell on an angle.