While seafood pasta might seem like something reserved for a fancy dinner out, it’s surprisingly easy to make at home. This recipe brings together prawns, calamari, and pippies in a fragrant garlic and white wine sauce. In just 20 minutes, you can enjoy a restaurant-quality meal at home. Simply boil your pasta while preparing the sauce to save time.
What goes in my Seafood Pasta
Seafood: I like to use a mix of prawns, calamari, pippies or mussels, but any seafood mix works well. You can also try scallops or fish pieces. If you’re short on time, a marinara mix from your local seafood store is a great option.
Pasta: Spaghetti or tagliatelle are my go-to choices for seafood pasta. Their long strands catch the sauce and seafood.
Onion, garlic, and chilli: These three form the base of the dish.
White wine: Adds acidity and depth of flavour. Choose a dry white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, swap it out for chicken or fish stock.
Cherry tomatoes: For a hint of sweetness to balance the savoury flavours.
Olive oil: Perfect for sautéing the aromatics. Butter can also be used for a richer taste.
Salt and black pepper: Season to taste.
Parsley: Adds colour and brightness. Use it both in the sauce and as a garnish to finish the dish.
How to Serve
Serve your seafood pasta with a slice of crusty bread to soak up the broth, or pair it with a light side salad. This dish is best enjoyed fresh, but if you have leftovers, reheat gently with a splash of water or broth to keep the sauce smooth.
If you’re craving more easy pasta recipes, check out my Spaghetti & Meatballs or Eggplant & Sausage Pasta.
Quick Seafood Pasta
5-6
servings10
minutes20
minutesIngredients
4 tbsp olive oil
1/2 red onion, finely chopped
3 cloves garlic, thinely sliced (not minced)
1/2 red chilli, finely chopped (adjust to taste)
200g cherry tomatoes, halved
1 cup dry white wine
300g prawns, peeled and deveined
200g calamari, sliced
200g pippies (or mussels)
500g pasta (spaghetti or linguine works well)
Fresh parsley, chopped (for the sauce and garnish)
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside. Reserve about 1/2 cup of pasta water.
- While the pasta is cooking, heat a generous splash of olive oil in a large pan over medium heat.
- Add the onion, garlic, and chilli to the pan. Sauté for 2-3 minutes until softened and fragrant.
- Stir in the cherry tomatoes and cook for 2 minutes. Pour in the white wine and let it simmer for another 3-4 minutes, reducing slightly.
- Add the prawns, calamari, and pippies to the pan. Cook for 3-4 minutes, or until the prawns are pink and the seafood is cooked through.
- Add the cooked pasta to the pan, tossing to coat in the sauce.
- Add the reserved pasta water to bring everything together.
- Stir in the chopped parsley, season with salt and pepper to taste, and garnish with extra parsley before serving.
