Table of Contents

• 1. Creamy Crab Pasta
• 2. Seared Scallop Pasta
• 3. Salmon Alfredo Pasta
• 4. Garlic Butter Mussels Pasta
• 5. Calamari Marinara Pasta
• 6. Lobster Cream Pasta
• 7. Smoked Salmon Pasta
• 8. Linguine alle Vongole
• 9. Crab and Corn Pasta
• 10. Seafood Medley Pasta

Sweet, delicate lump crab meat gets folded into a rich cream sauce in this dish, turning a special-occasion ingredient into a dinner you can actually pull off on a weeknight. It tastes like something from a coastal seafood shack.

Fresh lemon zest and chives cut through the richness of the cream, keeping every bite tasting bright instead of heavy. Linguine’s long strands are perfect for twirling up all that crab-studded sauce.

Ingredients

• 1 lb linguine pasta
• 8 oz lump crab meat
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1/2 cup grated parmesan
• 1 lemon, zested
• Fresh chives, chopped
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Cook linguine in salted boiling water until al dente, then drain, reserving 1/2 cup pasta water.
2. Melt butter in a pan and sauté garlic until fragrant, then stir in heavy cream and parmesan.
3. Simmer until slightly thickened, then gently fold in the crab meat and lemon zest.
4. Toss the pasta through the sauce, thinning with pasta water if needed, and top with fresh chives.

Perfectly seared scallops with a golden crust sit atop delicate angel hair pasta in this restaurant-worthy dish. It looks impressive, but the technique is simpler than you’d think once you know the trick to a good sear.

A light garlic butter sauce lets the sweet, briny flavor of the scallops shine without overpowering them. Fresh parsley adds a clean, herby finish to every bite.

Ingredients

• 1 lb angel hair pasta
• 1 lb sea scallops
• 1/2 cup butter
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook angel hair according to package directions, then drain and set aside.
2. Pat scallops dry and season with salt and pepper, then sear in olive oil until golden on both sides. Set aside.
3. In the same pan, melt butter and sauté garlic, then stir in lemon juice.
4. Toss the pasta through the garlic butter sauce, top with seared scallops, and finish with parsley.

Flaky pan-seared salmon meets classic alfredo in this comforting dish that feels both familiar and a little special. It’s a great way to work more fish into a weekly dinner rotation.

The creamy parmesan sauce clings to every strand of fettuccine, while fresh dill adds a subtle, herby note that pairs beautifully with the salmon. It’s rich, but not overly heavy.

Ingredients

• 1 lb fettuccine pasta
• 2 salmon fillets
• 1 cup heavy cream
• 3/4 cup grated parmesan
• 3 cloves garlic, minced
• 2 tbsp butter
• Fresh dill, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Cook fettuccine until al dente, then drain and set aside.
2. Season salmon and sear in olive oil until golden and cooked through, then flake into large pieces.
3. In the same pan, melt butter and sauté garlic, then stir in heavy cream and parmesan.
4. Toss the pasta through the sauce, gently fold in the flaked salmon, and top with fresh dill.

Steamed mussels in their shells make this dish feel like a special occasion, even though it’s surprisingly simple to pull off. The garlic white wine butter sauce is worth making on its own.

As the mussels steam, they release their briny liquid right into the sauce, deepening the flavor with every batch. Linguine soaks up all that garlicky, wine-infused butter.

Ingredients

• 1 lb linguine pasta
• 2 lbs mussels, scrubbed and debearded
• 1/2 cup butter
• 1/2 cup dry white wine
• 4 cloves garlic, minced
• Fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook linguine until al dente, then drain and set aside.
2. Melt butter in a large pot with olive oil, then sauté garlic until fragrant.
3. Add white wine and mussels, cover, and steam for 5 to 7 minutes until the mussels open.
4. Toss the pasta through the sauce, discarding any unopened mussels, and top with fresh parsley.

Tender calamari rings simmered in a rich marinara sauce bring a satisfying chew and mild, briny flavor to this classic Italian-inspired dish. It’s simpler than fried calamari but just as satisfying.

The key to tender calamari is either a quick sear or a long simmer, and this recipe uses the marinara sauce itself to gently cook it through. Fresh basil finishes things off with a bright, herby note.

Ingredients

• 1 lb spaghetti
• 1 lb calamari, cleaned and sliced into rings
• 1 jar marinara sauce
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Fresh basil, torn
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook spaghetti until al dente, then drain and set aside.
2. Sauté garlic and red pepper flakes in olive oil until fragrant.
3. Add marinara sauce and calamari, then simmer gently for 20 to 25 minutes until the calamari is tender.
4. Toss the pasta through the sauce and finish with fresh basil before serving.

This is the pasta you make for a birthday, anniversary, or any night you want to treat yourself. Chunks of tender lobster meat sit in a rich, buttery cream sauce that feels indulgent in every way.

Pappardelle’s wide ribbons are perfect for catching bits of lobster and sauce in every bite. Fresh chives add a light oniony finish that keeps the richness in check.

Ingredients

• 1 lb pappardelle pasta
• 12 oz cooked lobster meat, chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• 3 tbsp butter
• Fresh chives, chopped
• Salt and pepper to taste

Instructions

1. Cook pappardelle until al dente, then drain and set aside.
2. Melt butter in a pan and sauté garlic until fragrant, then stir in heavy cream and parmesan.
3. Simmer until slightly thickened, then gently fold in the lobster meat to warm through.
4. Toss the pasta through the sauce and top with fresh chives before serving.

No cooking required for the star ingredient here, smoked salmon is folded into warm pasta right at the end, keeping its silky texture intact. It’s an elegant dish that comes together in under 20 minutes.

Capers add little bursts of briny flavor while fresh dill brings a classic pairing to the smoky salmon. A light cream sauce ties everything together without masking the salmon’s flavor.

Ingredients

• 1 lb penne pasta
• 6 oz smoked salmon, sliced into ribbons
• 3/4 cup heavy cream
• 2 tbsp capers
• Fresh dill, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain, reserving 1/4 cup pasta water.
2. Melt butter in a pan and sauté garlic, then stir in heavy cream and simmer gently.
3. Remove from heat and fold in the smoked salmon and capers.
4. Toss the pasta through the sauce, thinning with pasta water if needed, and top with fresh dill.

A beloved Italian classic, linguine alle vongole is all about letting fresh clams shine in a simple garlic and white wine sauce. It’s proof that a short ingredient list can still deliver huge flavor.

As the clams open, they release their briny liquid straight into the sauce, giving the dish its signature depth. Red pepper flakes add a subtle kick that balances the sweetness of the clams.

Ingredients

• 1 lb linguine pasta
• 2 lbs clams, scrubbed
• 1/2 cup dry white wine
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Fresh parsley, chopped
• 3 tbsp olive oil
• Salt to taste

Instructions

1. Cook linguine until al dente, then drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large pot and sauté garlic and red pepper flakes until fragrant.
3. Add white wine and clams, cover, and steam for 5 to 7 minutes until the clams open.
4. Toss the pasta through the sauce, adding pasta water as needed, discard any unopened clams, and top with parsley.

Sweet corn and delicate crab meat make an unexpectedly perfect pair in this light, summery pasta dish. It’s a great way to use fresh corn when it’s in season, though frozen works well too.

The natural sweetness of the corn balances the brininess of the crab, while a light cream sauce ties everything together without overwhelming either ingredient. Fresh chives finish it off.

Ingredients

• 1 lb fusilli pasta
• 8 oz lump crab meat
• 1 1/2 cups corn kernels
• 3/4 cup heavy cream
• 2 cloves garlic, minced
• Fresh chives, chopped
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Cook fusilli until al dente, then drain and set aside.
2. Melt butter in a pan and sauté garlic and corn until the corn is just tender.
3. Stir in heavy cream and simmer gently, then gently fold in the crab meat.
4. Toss the pasta through the sauce and top with fresh chives before serving.

This one brings together a little bit of everything, shrimp, scallops, and mussels, all in one satisfying dish. It’s perfect for when you can’t decide on just one type of seafood or want to use up what’s in the freezer.

A garlic tomato cream sauce ties the different seafood together while fresh basil adds a bright, herby finish. It’s a great dish for feeding a crowd who loves seafood as much as you do.

Ingredients

• 1 lb linguine pasta
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1 lb mussels, scrubbed and debearded
• 1 cup crushed tomatoes
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• Fresh basil, torn
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook linguine until al dente, then drain and set aside.
2. Heat olive oil in a large pot, sauté garlic, then add crushed tomatoes and mussels, covering to steam for 5 minutes.
3. Add shrimp and scallops, cooking for 2 to 3 minutes more until everything is just cooked through.
4. Stir in heavy cream, toss the pasta through the sauce, discard any unopened mussels, and top with fresh basil.

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