23 SEAFOOD PASTA DISHES FOR COASTAL-INSPIRED DINNERS

Seafood pasta is the coastal restaurant dinner that is genuinely easier to make at home than to order — the seafood cooks in 2 to 3 minutes, the pasta cooks in 10, and the sauce requires only garlic, white wine, and butter to achieve something that costs four times as much at a table with a sea view.

The technique that applies to every recipe in this collection: the seafood is cooked separately or added last to prevent overcooking. The pasta finishes cooking in the sauce rather than being drained and tossed with it — this produces pasta that is seasoned throughout. And pasta water is the secret ingredient: the starchy cooking water emulsifies the sauce and makes it cling to every strand.

My husband grew up in Karachi where seafood pasta is not a household staple, but he discovered it through an Italian colleague and now considers prawn linguine with garlic and white wine the single best dinner I make. That is a significant claim given the competition.

23. Prawn Scampi Linguine

The classic — prawns in garlic, white wine, and butter tossed with linguine. The dish that defines seafood pasta.

Ingredients

• 500g raw prawns
• 400g linguine
• 5 tablespoon butter
• 6 garlic cloves, minced
• ½ cup dry white wine
• Juice of 1 lemon
• Fresh parsley
• Chilli flakes
• Salt

Instructions

1. Cook linguine. Reserve 1 cup pasta water. Drain.
2. Sauté garlic in butter 1 minute. Add prawns — cook 2 to 3 minutes per side.
3. Remove prawns. Add wine — simmer 2 minutes, scraping browned bits.
4. Add pasta and pasta water. Toss.
5. Return prawns. Add lemon and parsley.
6. Serve immediately.

22. Spaghetti alle Vongole

The Italian clam pasta — spaghetti with fresh clams steamed open in white wine and garlic. The liquor from the clams becomes the sauce.

Ingredients

• 500g fresh clams, cleaned
• 400g spaghetti
• 4 tablespoon olive oil
• 6 garlic cloves, sliced
• ½ cup dry white wine
• Fresh parsley
• Chilli flakes

Instructions

1. Cook spaghetti. Reserve pasta water. Drain.
2. Cook garlic in olive oil 1 minute. Add chilli flakes.
3. Add clams and wine. Cover — steam 3 to 4 minutes until clams open. Discard any that don't.
4. Add spaghetti and pasta water. Toss.
5. Scatter parsley. Serve immediately.

21. Salmon and Cream Pasta

Flaked salmon in a lemon-cream sauce with dill over fettuccine — the elegant salmon pasta.

Ingredients

• 400g salmon fillets, cooked and flaked
• 400g fettuccine
• 3 tablespoon butter
• 4 garlic cloves, minced
• 1 cup double cream
• Juice of 1 lemon
• 2 tablespoon fresh dill
• Salt and pepper
• Parmesan

Instructions

1. Cook fettuccine. Reserve pasta water. Drain.
2. Sauté garlic in butter 1 minute. Add cream.
3. Simmer 3 minutes until slightly thickened.
4. Add lemon and dill. Season.
5. Add pasta. Toss with pasta water.
6. Gently fold in flaked salmon. Serve with Parmesan.

20. Crab Pasta with Chilli and Garlic

Canned or fresh crab meat with chilli and garlic over spaghetti — the simplest luxury pasta.

Ingredients

• 400g crab meat (canned or fresh, white and brown)
• 400g spaghetti
• 6 tablespoon extra-virgin olive oil
• 6 garlic cloves, sliced
• 1 teaspoon chilli flakes
• Juice of 1 lemon
• Fresh parsley

Instructions

1. Cook spaghetti. Reserve pasta water. Drain.
2. Warm garlic in olive oil over medium heat until golden. Add chilli flakes.
3. Remove from heat. Add crab meat — toss gently.
4. Add spaghetti and pasta water. Toss carefully.
5. Add lemon and parsley. Serve immediately.

19. Prawn and Tomato Pasta

Prawns in a garlic-cherry tomato sauce over linguine — bright, fresh, and fast.

Ingredients

• 400g raw prawns
• 400g linguine
• 2 cups cherry tomatoes, halved
• 5 garlic cloves
• 4 tablespoon olive oil
• Fresh basil
• Chilli flakes
• Salt

Instructions

1. Cook linguine. Reserve pasta water. Drain.
2. Sauté garlic in oil 1 minute. Add cherry tomatoes — cook 5 minutes until bursting.
3. Add prawns — cook 2 minutes.
4. Add pasta and pasta water. Toss.
5. Scatter basil. Serve.

18. Seafood Spaghetti (Mixed)

Spaghetti with mixed seafood — prawns, mussels, and squid in a tomato-white wine sauce.

Ingredients

• 200g raw prawns
• 200g mussels
• 200g squid rings
• 400g spaghetti
• 1 can crushed tomatoes
• ½ cup white wine
• 4 garlic cloves
• Parsley
• Olive oil

Instructions

1. Cook spaghetti. Reserve pasta water. Drain.
2. Sauté garlic in olive oil. Add white wine — 1 minute.
3. Add mussels — cover 2 minutes until open.
4. Add squid and prawns — cook 2 minutes.
5. Add tomatoes. Simmer 3 minutes.
6. Add pasta. Toss. Scatter parsley.

17. Smoked Salmon and Cream Cheese Pasta

Smoked salmon with cream cheese and capers tossed through hot pasta — no cooking of the salmon required.

Ingredients

• 200g smoked salmon, torn into pieces
• 400g penne or fusilli
• 100g cream cheese
• Juice of 1 lemon
• 2 tablespoon capers
• 2 tablespoon fresh dill
• Black pepper

Instructions

1. Cook pasta. Reserve ½ cup pasta water. Drain.
2. Return hot pasta to pot. Add cream cheese and pasta water — stir until melted.
3. Add lemon juice and capers.
4. Gently fold in smoked salmon.
5. Top with dill and black pepper.
6. Serve immediately.

16. Prawn and Avocado Pasta

Warm pasta with sautéed prawns and diced avocado in lemon-garlic oil — the summer pasta.

Ingredients

• 400g raw prawns
• 400g fusilli or penne
• 2 ripe avocados, diced
• 4 garlic cloves
• 4 tablespoon olive oil
• Juice of 2 lemons
• Fresh basil and chilli flakes

Instructions

1. Cook pasta. Drain. Cool slightly.
2. Sauté garlic in oil 1 minute. Add prawns — cook 2 minutes.
3. Toss pasta with prawn and garlic oil.
4. Gently fold in diced avocado.
5. Squeeze lemon. Scatter basil.
6. Serve warm or at room temperature.

15. Tuna Pasta (Elevated)

The tinned tuna pasta elevated with capers, Kalamata olives, and lemon zest — the Italian-style version that tastes restaurant-quality.

Ingredients

• 2 cans high-quality tuna in olive oil
• 400g spaghetti
• 3 tablespoon capers
• ½ cup Kalamata olives, halved
• Zest of 1 lemon + juice
• 4 garlic cloves
• Chilli flakes
• Fresh parsley

Instructions

1. Cook spaghetti. Reserve pasta water. Drain.
2. Warm garlic and chilli in olive oil from the tuna tin.
3. Add capers, olives, lemon zest.
4. Add pasta and pasta water. Toss.
5. Fold in tuna. Add lemon juice and parsley.
6. Serve immediately.

14. Mussels in Tomato and White Wine Pasta

Mussels steamed open in white wine and tomatoes, served over spaghetti — the bistro moules marinière in pasta format.

Ingredients

• 1kg fresh mussels, cleaned and debearded
• 400g spaghetti
• 1 can crushed tomatoes
• ½ cup white wine
• 4 garlic cloves, sliced
• Parsley and chilli flakes
• Olive oil

Instructions

1. Cook spaghetti. Reserve pasta water. Drain.
2. Sauté garlic in oil 1 minute. Add white wine.
3. Add mussels. Cover — steam 3 to 4 minutes until all open.
4. Add tomatoes. Simmer 3 minutes.
5. Add spaghetti and pasta water. Toss.
6. Scatter parsley. Serve.

13. Lobster Pasta (Using Canned Lobster)

Canned lobster in a cream and white wine sauce over tagliatelle — the celebration pasta that costs a fraction of fresh lobster.

Ingredients

• 400g canned lobster meat
• 400g tagliatelle
• 4 tablespoon butter
• 3 garlic cloves
• ½ cup white wine
• 1 cup double cream
• Lemon and fresh tarragon
• Salt and pepper

Instructions

1. Cook tagliatelle. Reserve pasta water. Drain.
2. Sauté garlic in butter 1 minute. Add wine — simmer 2 minutes.
3. Add cream. Simmer 3 minutes.
4. Add lobster meat — warm through gently 2 minutes.
5. Add pasta. Toss.
6. Finish with lemon and tarragon.

12. Squid Ink Pasta with Prawns

Black squid ink pasta with prawns and garlic — the dramatic presentation pasta.

Ingredients

• 400g squid ink spaghetti or mixed into pasta
• 400g raw prawns
• 4 garlic cloves
• ½ cup white wine
• 4 tablespoon olive oil
• Lemon and fresh parsley

Instructions

1. Cook squid ink pasta. Reserve pasta water. Drain.
2. Sauté garlic in olive oil 1 minute.
3. Add prawns — cook 2 to 3 minutes.
4. Add white wine — simmer 1 minute.
5. Add pasta and pasta water. Toss.
6. Squeeze lemon. Scatter parsley.

11. Salmon and Spinach Pasta

Salmon flaked into a creamy garlic and spinach sauce — a lighter cream pasta.

Ingredients

• 400g salmon, cooked and flaked
• 400g penne
• 3 cups fresh spinach
• 3 tablespoon butter
• 4 garlic cloves
• 1 cup Greek yoghurt (not cream)
• Lemon and Parmesan

Instructions

1. Cook penne. Reserve pasta water. Drain.
2. Sauté garlic in butter. Add spinach — wilt 1 minute.
3. Off heat, stir in Greek yoghurt and pasta water until smooth.
4. Return to low heat. Season. Add lemon.
5. Add pasta. Toss. Fold in salmon.
6. Serve with Parmesan.

10. Prawn Fra Diavolo

Prawns in a spicy tomato sauce — the Italian-American 'Devil's brother' pasta.

Ingredients

• 400g raw prawns
• 400g linguine
• 1 can crushed tomatoes
• 6 garlic cloves
• 1 teaspoon chilli flakes (or more)
• ½ cup white wine
• Olive oil and fresh parsley

Instructions

1. Cook linguine. Reserve pasta water. Drain.
2. Sauté garlic and chilli in oil 1 minute.
3. Add white wine — 1 minute. Add tomatoes.
4. Simmer 8 minutes.
5. Add prawns — cook 2 to 3 minutes in the sauce.
6. Add pasta. Toss. Scatter parsley.

9. Crab and Corn Pasta

Crab and sweet corn in a light cream sauce — the summer coastal pasta.

Ingredients

• 400g crab meat
• 400g fettuccine
• 1.5 cups sweet corn
• 3 tablespoon butter
• 3 garlic cloves
• ½ cup cream or crème fraîche
• Lemon and fresh herbs

Instructions

1. Cook fettuccine. Reserve pasta water. Drain.
2. Sauté garlic in butter. Add corn — cook 2 minutes.
3. Add cream. Simmer 2 minutes.
4. Add crab meat gently.
5. Add pasta. Toss with pasta water.
6. Finish with lemon. Serve.

8. Anchovy Pasta with Breadcrumbs

Spaghetti with anchovies, capers, and toasted breadcrumbs — the Sicilian pantry pasta.

Ingredients

• 400g spaghetti
• 8 anchovy fillets in oil
• 3 tablespoon capers
• 4 garlic cloves
• 1 teaspoon chilli flakes
• ½ cup panko breadcrumbs, toasted in olive oil
• Fresh parsley
• Olive oil

Instructions

1. Toast panko in olive oil until golden. Set aside.
2. Cook spaghetti. Reserve pasta water. Drain.
3. Melt anchovies in olive oil 2 minutes — they dissolve completely.
4. Add garlic and chilli. Cook 1 minute.
5. Add pasta, pasta water, and capers. Toss.
6. Top with toasted breadcrumbs and parsley.

7. Seafood Carbonara

A seafood twist on carbonara — prawns and smoked salmon in the egg-Parmesan sauce.

Ingredients

• 200g raw prawns
• 150g smoked salmon, torn
• 400g spaghetti
• 4 egg yolks
• 100g Parmesan, grated
• 2 garlic cloves
• 2 tablespoon olive oil
• Black pepper

Instructions

1. Cook spaghetti. Reserve pasta water. Drain.
2. Whisk egg yolks with Parmesan and pepper.
3. Sauté garlic in oil. Add prawns — cook 2 minutes.
4. Remove pan from heat. Add hot spaghetti and pasta water.
5. Pour egg mixture over, tossing rapidly — residual heat cooks the eggs.
6. Fold in smoked salmon. Serve immediately.

6. Prawn and Pea Pasta

Prawns and peas in a lemon-cream sauce — the spring pasta.

Ingredients

• 400g raw prawns
• 300g fusilli
• 1.5 cups frozen peas
• 3 tablespoon butter
• 4 garlic cloves
• ½ cup cream
• Lemon, fresh mint, Parmesan

Instructions

1. Cook fusilli. Reserve pasta water. Drain.
2. Sauté garlic in butter. Add peas — cook 2 minutes.
3. Add cream. Simmer 2 minutes.
4. Add prawns — cook 2 minutes.
5. Add pasta. Toss.
6. Finish with lemon and mint.

5. Tuna Arrabbiata Pasta

Tinned tuna in a spicy arrabbiata tomato sauce — the budget pasta that punches above its weight.

Ingredients

• 2 cans tuna in olive oil
• 400g penne
• 1 can crushed tomatoes
• 4 garlic cloves
• 1 teaspoon chilli flakes
• Olive oil and fresh parsley

Instructions

1. Cook penne. Reserve pasta water. Drain.
2. Sauté garlic and chilli in oil 1 minute.
3. Add tomatoes. Simmer 8 minutes.
4. Add tuna. Stir gently.
5. Add pasta and pasta water. Toss.
6. Scatter parsley. Serve.

4. Prawn and Asparagus Pasta

Prawns and asparagus with lemon butter over linguine — a spring pasta.

Ingredients

• 400g raw prawns
• 1 bunch asparagus, cut into 2cm pieces
• 400g linguine
• 4 tablespoon butter
• 4 garlic cloves
• Lemon and Parmesan

Instructions

1. Cook linguine. Reserve pasta water. Drain.
2. Sauté garlic in butter. Add asparagus — cook 3 minutes.
3. Add prawns — cook 2 minutes.
4. Add pasta and pasta water. Toss.
5. Squeeze lemon. Grate Parmesan over.

3. Seafood Aglio e Olio

Spaghetti with prawns, calamari, and garlic in extra-virgin olive oil — the seafood version of the simplest Italian pasta.

Ingredients

• 200g raw prawns
• 200g calamari rings
• 400g spaghetti
• 8 tablespoon extra-virgin olive oil
• 8 garlic cloves, sliced
• 1 teaspoon chilli flakes
• Fresh parsley
• Lemon

Instructions

1. Cook spaghetti. Reserve pasta water. Drain.
2. Toast garlic and chilli in oil gently — golden, not brown.
3. Add calamari — cook 1 minute.
4. Add prawns — cook 2 minutes.
5. Add pasta and pasta water. Toss vigorously.
6. Add parsley and lemon. Serve.

2. Clam and Prawn Pasta

Fresh clams and prawns together in white wine and garlic — the combined shellfish pasta.

Ingredients

• 300g fresh clams
• 300g raw prawns
• 400g spaghetti
• 5 garlic cloves
• ½ cup white wine
• 4 tablespoon olive oil
• Parsley and chilli

Instructions

1. Cook spaghetti. Reserve pasta water. Drain.
2. Cook garlic and chilli in oil 1 minute. Add wine.
3. Add clams — cover until open, 3 to 4 minutes.
4. Add prawns — cook 2 minutes.
5. Add pasta. Toss. Scatter parsley.

1. Smoked Mackerel Pasta

Smoked mackerel with horseradish and spinach over pasta — the budget seafood pasta that delivers serious flavour.

Ingredients

• 2 smoked mackerel fillets, flaked
• 400g penne
• 2 cups baby spinach
• 2 tablespoon horseradish sauce
• Juice of 1 lemon
• 2 garlic cloves
• 3 tablespoon crème fraîche or Greek yoghurt
• Black pepper

Instructions

1. Cook penne. Reserve pasta water. Drain.
2. Sauté garlic briefly. Add spinach — wilt 30 seconds.
3. Off heat, add crème fraîche, horseradish, lemon, pasta water. Stir.
4. Return to low heat. Add pasta. Toss.
5. Fold in flaked mackerel.
6. Season with pepper. Serve.

Frequently Asked Questions

What is the most important technique for seafood pasta?

Two things: use pasta water (the starchy water emulsifies the sauce and makes it cling to the pasta), and add the seafood last (it cooks in 2 to 3 minutes maximum). Seafood cooked in advance and added to hot pasta overcooks immediately. The sequence: sauce base → pasta finishes in sauce → seafood added in the last 2 minutes.

Can I use frozen seafood for pasta?

Yes — thaw completely overnight in the fridge. Pat prawns and squid dry before cooking. For mussels, buy fresh — frozen cooked mussels work in a pinch but produce a different texture. Canned crab and tuna are excellent quality and require no thawing.

What pasta shapes work with seafood?

Long pasta (spaghetti, linguine, tagliatelle) pairs best with shellfish sauces. The long strands carry the sauce elegantly. Short pasta (penne, fusilli) works well with chunky seafood sauces and cream-based preparations. Avoid very small pasta (orzo, ditalini) which drowns in seafood sauce.

Why does my seafood pasta taste flat?

The three most common causes: not enough salt in the pasta water (should taste like the sea), not enough garlic or chilli in the sauce, and not enough acid (lemon juice) to finish. Every seafood pasta should have a squeeze of lemon just before serving — it brightens the whole dish.