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Italian Seafood Pasta with Tomatoes Recipe

ByWendy Carter
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Imagine twirling forkfuls of al dente pasta tangled with plump shrimp, tender scallops, and juicy tomatoes, all swimming in a garlicky, white wine-infused sauce.

This isn’t just dinner—it’s a mic drop moment. Italian seafood pasta with tomatoes is the hero your weeknight meals deserve, and it’s easier to make than you think.

No fancy skills required, just bold flavors and a skillet.

Hungry yet? Good.

Let’s get to it.

Why This Recipe Slaps

This dish nails the trifecta: fast, flavorful, and foolproof. The sweetness of fresh seafood pairs perfectly with acidic tomatoes, while garlic and white wine add depth.

It’s restaurant-quality without the markup or the judgmental waiter.

Plus, it’s customizable—swap proteins, adjust spice levels, or go heavy on the herbs. Your kitchen, your rules.

Italian Seafood Pasta with Tomatoes Recipe
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Italian Seafood Pasta with Tomatoes Recipe

Recipe by Wendy CarterCourse: Dinner, Pasta, Seafood
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

450

kcal

Ingredients

  • 12 oz linguine or spaghetti (because life’s too short for subpar carbs)

  • 1 lb mixed seafood (shrimp, scallops, mussels—whatever’s freshest)

  • 2 cups cherry tomatoes, halved (or crushed tomatoes if you’re lazy)

  • 4 cloves garlic, minced (or 6 if you’re brave)

  • 1/2 cup dry white wine (drink the rest while cooking)

  • 1/4 cup olive oil

  • 1 tsp red pepper flakes (optional, but highly recommended)

  • 1/4 cup fresh parsley, chopped

  • Salt and black pepper to taste

  • Lemon wedges for serving (non-negotiable)

Step-by-Step Instructions

  • Cook the pasta: Boil it in salted water until al dente. Drain, but save 1/2 cup of pasta water. Pro tip: undercook it slightly—it’ll finish in the sauce.
  • Sear the seafood: Heat olive oil in a large skillet over medium-high. Add shrimp and scallops, cook for 2 mins per side until golden. Remove and set aside. Don’t overcook—rubber seafood is a crime.
  • Sauté the aromatics: In the same skillet, add garlic and red pepper flakes. Cook for 30 seconds until fragrant. Add tomatoes and a pinch of salt. Cook until they burst and release juices, about 5 mins.
  • Deglaze with wine: Pour in the white wine, scraping up any browned bits. Let it simmer for 2 mins to reduce slightly.
  • Combine everything: Toss in the cooked pasta, seafood, and parsley. Add reserved pasta water as needed to loosen the sauce. Stir until everything’s coated and heated through.
  • Serve immediately: Top with extra parsley, a squeeze of lemon, and maybe a dramatic sprinkle of salt. Instagram optional but encouraged.

Storage Instructions

Leftovers? Rare, but possible. Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or broth to revive the sauce.

Freezing isn’t recommended—seafood gets sad when thawed.

Why You Should Make This

Beyond the obvious (it’s delicious), this dish packs protein, healthy fats, and lycopene from the tomatoes.

It’s a balanced meal that feels indulgent without the guilt. Plus, it impresses guests with minimal effort.

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Nutrition Facts (Per Serving)

  • Calories: 450
  • Protein: 30g
  • Carbs: 45g
  • Fat: 12g
  • Fiber: 3g
  • Sugar: 4g

Common Mistakes to Avoid

  • Overcooking the seafood: Shrimp and scallops cook fast. They’re done when opaque—any longer, and you’re eating erasers.
  • Skipping pasta water: That starchy liquid is magic for sauce consistency. Don’t dump it.
  • Using low-quality wine: If you wouldn’t drink it, don’t cook with it.

    Cheap wine = harsh flavors.

Alternatives

No seafood? No problem. Try:

  • Chicken or sausage: Swap for a land-based protein.
  • Vegetarian version: Add zucchini, mushrooms, and white beans.
  • Gluten-free: Use your favorite GF pasta—just adjust cooking time.

FAQs

Can I use frozen seafood?

Yes, but thaw it first and pat it dry.

Wet seafood steams instead of sears, and nobody wants that.

What if I don’t have white wine?

Substitute with chicken broth and a splash of lemon juice. It won’t be the same, but it’ll still taste good.

How do I know when the pasta is al dente?

Bite a piece. It should have a slight chew, not crunch.

If it sticks to the wall, you’ve gone too far.

Final Thoughts

This Italian seafood pasta is the ultimate flex: minimal effort, maximum flavor. It’s the kind of dish that makes you wonder why you ever settled for sad, soggy takeout.

So grab a skillet, pour a glass of wine, and get cooking.

Your taste buds will thank you.

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