Seafood Pasta Recipe

Spaghetti: A type of pasta that serves as the base for this dish.

Shrimp: Peeled and deveined, these add a sweet and briny flavor.

Scallops: Cleaned and tender, they provide a rich, buttery taste.

Garlic: Minced to release its aromatic and pungent flavor.

Cherry tomatoes: Halved, they add a burst of sweetness and color.

Olive oil: Used for sautéing and adding a smooth, fruity flavor.

White wine: Adds acidity and depth to the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and warmth.

Parsley: Fresh and chopped, it provides a bright, herbaceous finish.

When cooking seafood like shrimp and scallops, make sure not to overcrowd the skillet. Overcrowding can cause the seafood to steam rather than sear, which can affect the texture and flavor. Cook in batches if necessary to ensure each piece gets a nice, even sear.

• uncooked spaghetti - Substitute with zucchini noodles: For a low-carb and gluten-free option.

• peeled and deveined shrimp - Substitute with chicken breast: For those who prefer poultry or have a shellfish allergy.

• cleaned scallops - Substitute with firm tofu: For a vegetarian or vegan alternative.

• minced garlic - Substitute with garlic powder: When fresh garlic is not available, use ¼ teaspoon of garlic powder per clove.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: For a more intense tomato flavor and chewy texture.

• olive oil - Substitute with avocado oil: For a higher smoke point and similar health benefits.

• white wine - Substitute with chicken broth: For a non-alcoholic option that still adds depth of flavor.

• salt - Substitute with soy sauce: For added umami and a slightly different flavor profile.

• black pepper - Substitute with white pepper: For a milder and slightly different peppery taste.

• chopped fresh parsley - Substitute with fresh basil: For a different but equally fresh and aromatic herb flavor.

• Allow the seafood pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the seafood pasta to an airtight container. Ensure the container is large enough to avoid squishing the delicate shrimp and scallops.
• Store the container in the refrigerator if you plan to consume the pasta within 2-3 days. The seafood will remain fresh and flavorful during this period.
• For longer storage, place the seafood pasta in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Frozen seafood pasta can be stored for up to 2 months.
• When ready to eat, thaw the seafood pasta in the refrigerator overnight. This gradual thawing helps maintain the texture of the shrimp and scallops.
• Reheat the pasta gently in a skillet over medium heat. Add a splash of olive oil or a bit of white wine to revive the sauce and keep the pasta from drying out.
• Avoid using the microwave for reheating, as it can make the seafood rubbery and overcooked.
• Garnish with fresh parsley before serving to add a burst of color and freshness to the reheated dish.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover seafood pasta to the skillet.
  3. Stir occasionally to ensure even heating, adding a tablespoon of white wine or water if the pasta seems dry.
  4. Cook until the shrimp and scallops are heated through, about 5-7 minutes.
  5. Garnish with fresh parsley before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the seafood pasta to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until the shrimp and scallops are heated through.
  5. Remove the foil and give it a gentle stir halfway through the reheating process.

• Microwave Method:

  1. Place the seafood pasta in a microwave-safe dish.
  2. Add a splash of white wine or water to keep the pasta from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the shrimp and scallops are heated through.
  6. Garnish with fresh parsley before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the seafood pasta in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the shrimp and scallops are heated through.
  4. Toss gently before serving to ensure even distribution of heat.

• Large pot: Used to cook the spaghetti according to the package instructions.

• Colander: Essential for draining the cooked spaghetti.

• Large skillet: Needed to heat the olive oil and cook the garlic, shrimp, scallops, and cherry tomatoes.

• Wooden spoon: Useful for stirring the ingredients in the skillet.

• Measuring cups: Necessary for measuring the olive oil and white wine.

• Measuring spoons: Used to measure the salt and black pepper.

• Chef's knife: Important for mincing the garlic and chopping the fresh parsley.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Tongs: Handy for tossing the spaghetti with the other ingredients in the skillet.

• Serving bowl: Ideal for presenting the finished seafood pasta.

Prep ingredients ahead: Clean and devein the shrimp and scallops in advance. Mince the garlic and halve the cherry tomatoes the night before.

Use pre-cooked pasta: Buy pre-cooked spaghetti to save boiling time. Just heat it up in the skillet.

One-pan method: Cook the seafood and sauce in the same skillet to reduce cleanup time.

Quick wine reduction: Use a wide skillet to reduce the white wine faster.

Garnish last minute: Chop the parsley while the dish is simmering to save time.