This Elegant But Easy Seafood Pasta Tastes Like a Restaurant Meal (But Isn’t Hard at All)

This seafood pasta combines calamari, shrimp, and scallops with bright cherry tomatoes for a dish that feels like a special occasion but doesn’t require hours in the kitchen. Ready in about 30 minutes, it’s my go-to when I want to impress without the stress.

You will love how the various seafood textures complement each other. Tender calamari, plump shrimp, and buttery scallops create a restaurant-worthy experience. The quick cooking method preserves each seafood’s distinct flavor while the cherry tomatoes burst to form an instant sauce that coats the pasta.

If cooking seafood makes you nervous, I completely understand. I used to worry about rubbery, overdone shrimp, or tough calamari. All the seafood cooks at slightly different rates, but don’t worry, I’ll show you how to time everything perfectly so nothing turns rubbery.

The combination of seafood with the slight acidity of tomatoes creates a naturally flavorful sauce that needs minimal seasoning. Your kitchen will smell like a coastal Italian restaurant!

I’ll walk you through each step and share all my tips for perfectly cooked seafood every time. Whether you’re cooking for a special date night or want something different in your regular pasta routine, this recipe delivers major flavor without significant effort.

Ingredient Notes

For exact amounts needed see the recipe card below

• Pasta: Any medium-sized pasta shape works great here. I usually reach for penne or linguine; use what you have on hand.
• Calamari: Either tentacles or rings.
• Scallops: I prefer sea scallops over bay scallops.
• Shrimp
• Cherry tomatoes
• Pureed tomatoes 
• Chicken broth
• Olive oil
• Garlic
• Salt
• Crushed red pepper
• Parsley

How to Make Easy Seafood Pasta

1. Get your pasta water going first. Bring a large pot of salted water to a boil and cook your pasta according to package directions. You will want to save about ½ cup of pasta water for making the sauce.
2. While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the minced garlic and sauté for just a minute.
3. Add those halved cherry tomatoes and cook them for about 5 minutes.
4. Now, create your sauce base by adding the pureed tomatoes, crushed red pepper (adjust to your preferred level of heat), and salt. Stir to combine.
5. Pour in the chicken broth and about ½ cup of that starchy pasta water. This combination helps create a silky sauce that perfectly coats the pasta. Let it simmer for 2 minutes.
6. Add the calamari and cook for just 1 minute.
7. Add your scallops next and let them cook for 2 minutes, stirring occasionally. They should start to turn opaque.
8. Finally, add the shrimp and cook just until they turn pink. Don’t overcook them, or they’ll get rubbery!
9. Drain your pasta and add it directly to the seafood sauce. Toss everything together.
10. Finish with a generous sprinkle of fresh parsley, and serve immediately while it’s hot!

Serving Ideas

This seafood pasta is a meal in itself, but I love to round it out with a few simple sides. My family’s favorite pairing is a crusty loaf of Italian bread for soaking up every last drop of that flavorful sauce! 

Here are some other delicious options:

• A simple green salad with light vinaigrette dressing
• Garlic bread or breadsticks
• Roasted vegetables like broccoli or asparagus
• A glass of crisp white wine (for the adults!)

How to Store

While this pasta is best enjoyed fresh, sometimes you end up with leftovers. Transfer it to an airtight container and keep it in the fridge for up to 2 days. The texture of the seafood may change slightly when reheated.

When reheating, be careful not to overcook the seafood, as it can become tough quickly. I recommend warming leftovers in a skillet over medium-low heat and adding a splash of chicken broth or water to prevent them from drying out.

Did You Make This? Leave a Star Rating!