Seafood Spaghetti with Shellfish

This hearty seafood spaghetti features a medley of shrimp, clams, mussels, and scallops all tossed in a rich homemade tomato sauce with spaghetti. It’s a dish that feels upscale but is surprisingly easy to make at home—ideal for entertaining or a special dinner in.

When I’m hosting, seafood dishes are often my go-to. Whether it’s a classic cioppino, shrimp skewers, or seared scallops, seafood always feels festive. This pasta is a crowd-pleaser that brings together the best flavors of the sea in one satisfying bowl.

How Do You Make Seafood Pasta?

You’ll begin by preparing a flavorful tomato sauce using sautéed onions, garlic, blended tomatoes, and a touch of heat from crushed red pepper flakes (if you like a little spice). While the sauce simmers, cook the spaghetti and begin searing the seafood. Start by browning the shrimp and scallops, then steam the clams and mussels with a splash of the pasta cooking water. Once everything is cooked, combine the seafood, pasta, and sauce into one delicious dish.

Tips for Seafood Pasta

The tomato sauce can be made ahead of time and refrigerated for up to two days. This is a great time-saver if you’re cooking for guests.
Don’t worry if you don’t have time for homemade sauce—your favorite store-bought marinara will work in a pinch.
For the shrimp, 31-40 count per pound is a good size—they cook quickly and match well with scallops in both texture and appearance.
You can customize the seafood mix depending on what you have on hand. Chunks of firm white fish, calamari, or lobster tails would all be great additions.
If you’re out of spaghetti, swap in any other long pasta such as linguine, fettuccine, or even angel hair.

How to Prepare Mussels and Clams

Mussels and clams need a bit of prep before cooking. Always buy them fresh and alive. If any of the shells are open, give them a tap—if they close, they’re still alive. If they don’t, it’s best to discard them.

Store them in the fridge for no more than two days, in a bowl covered with a damp cloth. Never store them in water, and be sure to drain off any liquid that collects in the bottom of the container.

Before cooking, soak them in a bowl of cold water for about 20 minutes so they can release any sand. Scrub the shells clean under running cold water, and remove the “beard” from the mussels by pulling it toward the shell’s hinge. After cooking, throw out any that don’t open.

How Long to Cook Seafood

Since each type of seafood cooks at a different rate, it’s important to cook them separately to avoid overcooking:

Clams: 4–6 minutes
Scallops: 3–4 minutes
Mussels: 3–4 minutes
Shrimp: 2–3 minutes

Cook the shrimp and scallops first, then remove them before steaming the shellfish. This ensures everything stays perfectly tender.

Recipe: Seafood Pasta with Tomato Sauce

This restaurant-quality seafood pasta is as beautiful as it is delicious. With tender shrimp, plump scallops, and fresh shellfish in a vibrant tomato sauce, it’s a perfect dish for any celebration or just a cozy night at home.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Italian
Servings: 4

Ingredients

3 tablespoons olive oil, divided
½ cup finely chopped onion
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes (optional)
1 (28 oz) can San Marzano whole tomatoes, blended
Salt and pepper, to taste
2 tablespoons butter
12 oz spaghetti (or any long pasta)
½ lb shrimp, peeled and deveined (tails optional)
½ lb sea scallops
½ lb clams, scrubbed
½ lb mussels, scrubbed and de-bearded
2 tablespoons chopped parsley

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 4-5 minutes. Add the garlic and cook for another minute.
Stir in the red pepper flakes if using, then add the blended tomatoes. Season with salt and pepper. Let the sauce simmer for 20 minutes until slightly thickened. Stir in the butter, then set aside
While the sauce cooks, boil the spaghetti in salted water according to the package instructions. Reserve ¾ cup of the pasta water before draining.
In a large skillet, heat the remaining tablespoon of olive oil over high heat. Season the scallops with salt and pepper, and sear them for about 1–2 minutes per side until browned and cooked through. Remove from the pan.
Season the shrimp and cook in the same pan for 2–3 minutes until pink and opaque. Set aside.
Add the mussels and clams to the skillet along with the reserved pasta water. Cover and steam for 4–6 minutes, or until the shells open. Discard any that remain closed.
Return the shrimp and scallops to the pan, then add the tomato sauce and cooked pasta. Toss everything together until well combined and heated through.
Sprinkle with chopped parsley and serve hot.

Nutrition (per serving)