12 Seafood Pasta Recipes That Feel Fancy

You want dinner that feels special without a lot of fuss. These seafood pasta recipes give you exactly that — restaurant-worthy plates from your home kitchen. Whether you’re craving garlicky shrimp, buttery lobster, or a brothy clams-and-linguine, you’ll find seafood pasta recipes that match weeknight speed or weekend entertaining.

I tested simple techniques that bring out bright lemon, briny shellfish, and silky sauces. Each recipe lists exact ingredients, clear steps, and serving tips so you’ll know when the pasta is perfectly al dente and the shrimp are just opaque. Pin the ones you’ll try, mix and match proteins, and keep a few handy for special dinners. Let’s get cooking — feast your senses on twelve seafood pasta recipes that feel fancy and are totally doable at home.

1. Creamy Garlic Shrimp Seafood Pasta

This creamy garlic shrimp seafood pasta pairs tender shrimp with a silky, garlic-forward sauce. The sauce is rich but brightened with lemon and chopped parsley. It’s perfect for date night or a cozy dinner when you want comfort with a hint of luxury. If you love garlicky, buttery flavors and a velvety texture, this one will be a go-to. Expect lemony aroma, creamy sauce clinging to ribbons of pasta, and shrimp that stay juicy.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 12 oz fettuccine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, room temperature
• 2 tbsp extra-virgin olive oil
• 6 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon and 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 10-11 minutes. Reserve 1 cup pasta water, then drain.
2. Pat shrimp dry and season with salt and pepper.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in one layer and cook 1-2 minutes per side until opaque and pink. Remove shrimp and set aside.
4. Reduce heat to medium. Add remaining 2 tbsp butter and garlic. Sauté until fragrant, about 30 seconds.
5. Pour in white wine and simmer 2 minutes to reduce slightly. Scrape browned bits from pan.
6. Stir in heavy cream and Parmesan. Simmer 3-4 minutes until sauce thickens. Add lemon zest, lemon juice, and red pepper flakes.
7. Add cooked pasta to pan with 1/2 cup reserved pasta water. Toss to coat. If sauce is too thick, add more pasta water to reach desired consistency.
8. Return shrimp to the skillet and heat 1 minute to meld flavors. Taste and adjust salt and pepper.
9. Serve immediately; sauce should cling to noodles and shrimp should be fully cooked (no translucent center). Let rest 2 minutes before plating.

How to Serve It

Serve in shallow bowls with extra grated Parmesan and a lemon wedge on the side. Sprinkle additional chopped parsley for color. Pair with a crisp Sauvignon Blanc or a light Italian white. Store leftovers in an airtight container for up to 2 days; reheat gently with a splash of cream. Make ahead: cook shrimp and pasta separately; reheat in sauce just before serving.

2. Lemon Butter Scallop Linguine

Seared scallops give this lemon butter linguine a sweet, caramelized crust and tender center. The sauce balances browned butter richness with bright lemon and parsley. It’s light enough for spring yet luxurious enough for guests. If you like buttery, citrus-accented pasta with melt-in-your-mouth scallops, this is for you. The aroma of browned butter and fresh lemon will fill your kitchen.

Prep time: 15 minutes | Cook time: 12 minutes | Serves: 4

Ingredients

• 12 oz linguine
• 1 lb sea scallops, patted dry
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided, room temperature
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• Zest and juice of 1 lemon
• 1/3 cup pasta cooking water, reserved
• 2 tbsp chopped fresh parsley
• 1/4 tsp crushed red pepper flakes
• 1 tbsp capers (optional)

Instructions

1. Bring a large pot of salted water to boil and cook linguine until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water, drain.
2. Season scallops with salt and pepper. Heat olive oil in a skillet over high heat until shimmering.
3. Sear scallops 2-3 minutes per side without moving until golden brown. Remove and tent loosely.
4. Lower heat to medium. Add 2 tbsp butter to the pan and swirl until nutty brown, about 2 minutes.
5. Add garlic and sauté 30 seconds. Deglaze with white wine, simmer 1-2 minutes.
6. Stir in lemon juice, zest, red pepper flakes, and capers if using. Add pasta water to loosen sauce.
7. Toss drained linguine into sauce with remaining 2 tbsp butter. Mix until glossy.
8. Return scallops to skillet to warm through 1 minute. Scallops should feel springy and opaque.
9. Serve immediately with chopped parsley and extra lemon wedges.

How to Serve It

Plate the linguine neatly, placing scallops on top for a restaurant look. Garnish with lemon zest and parsley. Pair with chilled Pinot Grigio and crusty bread to mop the sauce. Refrigerate leftovers up to 2 days; reheat gently. For make-ahead, cook pasta al dente and reheat in sauce when ready.

3. Garlic White Wine Clams with Spaghetti

This classic garlic white wine clams with spaghetti is simple and briny. Clams steam open in a fragrant broth of garlic, white wine, and herbs. The spaghetti soaks up the aromatic broth for a light, seafood-forward plate. If you love shellfish and broth-sipped pasta, this is a must. You’ll smell the sea and taste bright garlic and lemon.

Prep time: 15 minutes | Cook time: 12 minutes | Serves: 4

Ingredients

• 12 oz spaghetti
• 2 lbs littleneck clams, scrubbed
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 1 cup low-sodium chicken or seafood broth
• 2 tbsp unsalted butter, cold
• 1/4 cup chopped fresh parsley
• 1 tsp lemon zest and 2 tbsp lemon juice
• 1/4 tsp red pepper flakes
• Salt and pepper, to taste

Instructions

1. Soak clams in cold salted water for 20 minutes to expel sand. Drain and rinse.
2. Cook spaghetti in salted boiling water until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water and drain.
3. In a large pot, heat olive oil over medium. Add garlic and cook until fragrant, about 1 minute.
4. Add white wine and simmer 2 minutes. Add broth and bring to a simmer.
5. Add clams, cover, and steam 5-7 minutes until clams open. Discard any unopened clams.
6. Remove clams with tongs, leaving cooking liquid. Stir in butter, lemon juice, zest, and red pepper flakes.
7. Add spaghetti and reserved pasta water to the broth. Toss to coat thoroughly.
8. Return clams to the pot and gently fold. Taste and adjust seasoning.
9. Let rest 2 minutes so flavors meld before serving.

How to Serve It

Serve in wide bowls so clams sit on top. Add chopped parsley and a drizzle of olive oil. Pair with a crisp Vermentino or chilled rosé. Store leftovers refrigerated up to 2 days; reheat gently on the stove. Make ahead: steam clams and store broth separately; combine and warm when ready.

4. Lemon Crab Seafood Pasta with White Wine

Sweet lump crab meets a bright white wine and lemon sauce in this lemon crab seafood pasta with white wine. The crab stays tender and flaky while the sauce keeps things light and zesty. It’s elegant enough for company but simple enough to make on a weeknight. If you love delicate seafood and citrus notes, this will become a favorite. Expect delicate texture and bright, buttery flavor.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 12 oz angel hair or thin spaghetti
• 8 oz lump crab meat, picked over for shells
• 3 tbsp unsalted butter, divided, room temperature
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• Zest and juice of 1 lemon
• 1/2 cup heavy cream (optional for creamier sauce)
• 1/4 cup grated Parmesan
• 2 tbsp chopped chives
• Salt and pepper, to taste
• Pinch of cayenne (optional)

Instructions

1. Cook pasta in a large pot of salted water until al dente, about 6-8 minutes for angel hair. Reserve 1/2 cup pasta water and drain.
2. Heat olive oil and 1 tbsp butter in a skillet over medium heat. Add garlic and sauté 30 seconds.
3. Add white wine and reduce 2 minutes.
4. Stir in lemon juice and zest, then add cream if using. Simmer 2-3 minutes until slightly thickened.
5. Add remaining 2 tbsp butter and Parmesan, stirring until smooth.
6. Toss in pasta with reserved pasta water to coat. Gently fold in crab meat to avoid breaking lumps.
7. Heat gently 1-2 minutes until crab warms through. Avoid overcooking — crab should stay flaky.
8. Season with salt, pepper, and cayenne if using. Let rest 2 minutes before plating.

How to Serve It

Serve in warmed shallow bowls with additional lemon wedges and chopped chives. A light green salad and buttery bread complement this dish. Pair with an unoaked Chardonnay. Store crab pasta refrigerated up to 2 days; rewarm gently with a splash of cream or pasta water. Make ahead: prepare sauce and pasta; add crab at serving time.

5. Seafood Pasta Recipes: Mediterranean Mussel & Tomato Spaghetti

This Mediterranean mussel and tomato spaghetti brings briny mussels into a light herbaceous tomato sauce. The broth is tangy with tomato and garlic while fennel or oregano adds aromatic depth. It’s a coastal dish that reads like summer on a plate. If you enjoy tomato-based seafood pastas with robust flavors, you’ll love this one. Scent of garlic, fresh herbs, and the sea greets you as you serve.

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 12 oz spaghetti
• 2 lbs mussels, cleaned and debearded
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup canned crushed tomatoes
• 1/2 cup dry white wine
• 1/2 cup low-sodium vegetable or seafood broth
• 1 tsp dried oregano or 1 tbsp fresh
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste
• Lemon wedges, to serve

Instructions

1. Bring a pot of salted water to boil and cook spaghetti until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water and drain.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, 4-5 minutes.
3. Stir in garlic and red pepper flakes; cook 30 seconds.
4. Add crushed tomatoes, white wine, and broth. Simmer 5 minutes to meld flavors.
5. Add mussels, cover, and steam 5-7 minutes until mussels open. Discard unopened ones.
6. Remove mussels, add pasta to sauce, and toss with reserved pasta water to coat.
7. Return mussels to pan to warm through 1 minute. Stir in parsley and adjust seasoning.
8. Let rest 2 minutes before serving so broth settles.

How to Serve It

Serve in deep bowls with mussels arranged on top. Garnish with parsley and fennel fronds if available. Pair with chilled Albariño or a citrusy beer. Store leftovers in the fridge up to 2 days; don’t keep mussels too long. For make-ahead, prepare sauce and reheat with mussels when ready.

6. Lobster Fra Diavolo with Pappardelle

Lobster Fra Diavolo fuses sweet lobster with a spicy tomato sauce and wide pappardelle. The heat from crushed red pepper complements the sweet shellfish for a balanced, bold plate. It’s show-stopping enough for guests and surprisingly simple if you use quick-cooked lobster. Lovers of spicy tomato sauces and tender lobster will enjoy the contrast of heat and sweetness.

Prep time: 20 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 12 oz pappardelle
• 1 lb cooked lobster meat, chopped
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper (adjust)
• 1 can (14 oz) crushed tomatoes
• 1/4 cup dry white wine
• 2 tbsp tomato paste
• 2 tbsp chopped fresh basil
• Salt and pepper, to taste
• 2 tbsp unsalted butter, cold

Instructions

1. Cook pappardelle in salted boiling water until al dente, about 8-10 minutes. Reserve 3/4 cup pasta water and drain.
2. Heat olive oil in a skillet over medium heat. Sauté onion until soft, 4-5 minutes.
3. Add garlic and crushed red pepper; cook 30 seconds.
4. Stir in tomato paste, cook 1 minute, then add crushed tomatoes and white wine. Simmer 6-8 minutes to thicken.
5. Add lobster meat and simmer 2-3 minutes to warm through. Avoid overcooking lobster.
6. Toss pappardelle into sauce with reserved pasta water and butter. Mix until silky.
7. Season with salt and pepper. Stir in basil.
8. Let rest 2 minutes before plating for flavors to meld.

How to Serve It

Serve on warm plates with extra basil and a sprinkle of Parmesan if desired. A glass of medium-bodied Chianti or sparkling rosé pairs nicely. Store lobster pasta refrigerated up to 2 days; reheat gently with a splash of pasta water. For make-ahead, keep lobster separate and fold in at serving.

7. Spicy Seafood Pasta Fra Diavolo

This spicy seafood pasta Fra Diavolo combines mixed shellfish with a fiery tomato sauce. Shrimp, calamari, and mussels soak up the punchy garlic and red pepper. It’s theatrical and satisfying for a dinner party. If you like heat and lots of seafood textures, you'll adore this one. The sauce smells garlicky and herb-scented with a bright, spicy finish.

Prep time: 20 minutes | Cook time: 18 minutes | Serves: 4

Ingredients

• 12 oz spaghetti or bucatini
• 8 oz shrimp, peeled and deveined
• 8 oz squid rings, cleaned
• 1 lb mussels, scrubbed
• 3 tbsp olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes (adjust)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Soak mussels in cold water for 15 minutes. Cook spaghetti until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water; drain.
2. Heat oil in a large skillet. Sauté onion until soft, 4 minutes.
3. Add garlic and red pepper flakes; cook 30 seconds.
4. Add white wine and simmer 2 minutes. Stir in crushed tomatoes and simmer 6 minutes.
5. Add mussels, cover, and steam 5 minutes until opened. Remove opened mussels.
6. Add shrimp and squid to sauce; simmer 2-3 minutes until shrimp are opaque and squid is tender.
7. Toss pasta into sauce, adding reserved pasta water to adjust consistency.
8. Return mussels, add parsley, and season to taste. Let rest 2 minutes before serving.

How to Serve It

Serve with lemon wedges and extra chili flakes for those who want more heat. Garnish with parsley and serve with crusty bread. Pair with a robust red or chilled white like Gewürztraminer. Leftovers keep 1-2 days; reheat gently. For make-ahead, prep sauce and add seafood when reheating.

8. Creamy Smoked Salmon Tagliatelle

Smoked salmon tagliatelle blends silky cream with smoky, savory salmon ribbons. Capers and lemon provide bright pops that cut the richness. It’s elegant, quick, and perfect for brunch or a light supper. If you enjoy smoky flavors and silky textures, this recipe delivers. Expect a creamy mouthfeel with bursts of briny capers and citrus.

Prep time: 10 minutes | Cook time: 12 minutes | Serves: 4

Ingredients

• 12 oz tagliatelle or fettuccine
• 8 oz smoked salmon, sliced into ribbons
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 1 tbsp capers, drained
• Zest and juice of 1/2 lemon
• 2 tbsp chopped fresh dill
• Salt and pepper, to taste

Instructions

1. Cook tagliatelle until al dente, about 8-9 minutes. Reserve 1/2 cup pasta water and drain.
2. Heat butter and olive oil in a skillet over medium. Sauté shallot until translucent, 3 minutes.
3. Add white wine and reduce 2 minutes.
4. Stir in cream and simmer 3-4 minutes until slightly thickened.
5. Add lemon zest, lemon juice, and capers. Toss in pasta with reserved pasta water to coat.
6. Remove from heat and gently fold in smoked salmon and dill so salmon warms without overcooking.
7. Season with salt and pepper. Let rest 2 minutes before serving.

How to Serve It

Twirl tagliatelle into shallow bowls and top with extra dill and lemon zest. Pair with a sparkling wine or dry rosé. Store leftovers up to 2 days; reheat gently. For make-ahead, prepare sauce and pasta; add smoked salmon just before serving.

9. Roasted Cherry Tomato & Shrimp Seafood Pasta Recipes

Roasted cherry tomato and shrimp pasta lets sweet, blistered tomatoes caramelize and mingle with garlicky shrimp. Roasting concentrates tomatoes for an intensely flavored sauce that’s light and fresh. It’s casual yet refined — great for summer dinners. If you like sweet tomatoes and garlicky shrimp, this seafood pasta recipe hits the spot. The kitchen fills with roasted tomato aroma.

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4

Ingredients

• 12 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 1 pint cherry tomatoes
• 3 tbsp olive oil, divided
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine or broth
• 1/4 cup chopped fresh basil
• 2 tbsp unsalted butter
• Salt and pepper, to taste
• 1 tbsp balsamic vinegar (optional)

Instructions

1. Preheat oven to 425°F (220°C). Toss cherry tomatoes with 2 tbsp olive oil, salt, and pepper. Roast on a sheet pan 15-20 minutes until blistered and slightly charred.
2. Meanwhile, cook spaghetti until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water; drain.
3. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Sear shrimp 1-2 minutes per side until opaque; remove.
4. Add garlic to pan and sauté 30 seconds until golden.
5. Deglaze with white wine or broth and simmer 1-2 minutes.
6. Add roasted tomatoes to pan, smashing a few to release juices. Stir in butter and red pepper flakes.
7. Toss pasta into sauce with reserved pasta water. Return shrimp and basil; toss to combine.
8. Adjust seasoning and let rest 2 minutes before serving.

How to Serve It

Serve with torn basil and a drizzle of extra virgin olive oil. Add shaved Parmesan for richness. Pair with a chilled Vermentino or light lager. Leftovers last 1-2 days in the fridge; reheat gently. Make ahead: roast tomatoes ahead of time and reheat with shrimp when ready.

10. Calamari & Lemon Herb Orzo

This calamari and lemon herb orzo swaps long pasta for small, rice-like orzo that soaks up citrus and herb flavors. Calamari cooks quickly to tender rings in a garlicky lemon-herb broth. It’s light, surprisingly filling, and perfect for warm nights. If you prefer delicate textures and bright citrus notes, this dish will please. Aromas of lemon and fresh herbs pop on the plate.

Prep time: 12 minutes | Cook time: 12 minutes | Serves: 4

Ingredients

• 12 oz orzo
• 1 lb calamari tubes, sliced into rings
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups low-sodium chicken or vegetable broth
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme or oregano
• 2 tbsp unsalted butter
• Salt and pepper, to taste

Instructions

1. Bring broth to a simmer in a medium pot. Add orzo and cook until al dente, about 8-9 minutes. Drain, reserving 1/4 cup cooking liquid.
2. Heat olive oil in a skillet over medium-high. Add garlic and sauté 30 seconds.
3. Add calamari and sear 1-2 minutes until just opaque. Remove calamari.
4. Deglaze with white wine, simmer 1-2 minutes.
5. Stir in lemon zest, lemon juice, and reserved orzo cooking liquid.
6. Add orzo back to skillet and toss with butter, herbs, and seasoning.
7. Return calamari to pan to warm through 1 minute. Check doneness — calamari should be tender, not rubbery.
8. Let rest 2 minutes before serving so flavors meld.

How to Serve It

Spoon orzo into shallow bowls and top with extra lemon zest and herbs. A crisp Pinot Grigio matches well. Refrigerate leftovers up to 2 days; reheat gently with a splash of broth. For make-ahead, cook orzo and reheat with calamari just before serving.

11. Garlic Butter Shrimp & Gnocchi Pasta Hybrid

This garlic butter shrimp and gnocchi pasta hybrid swaps traditional noodles for tender gnocchi that soak up buttery garlic sauce. Shrimp and browned gnocchi create contrasting textures — crisp edges and pillowy centers. It’s cozy yet refined, great for a special weeknight. If you enjoy buttery, garlicky dishes with a comforting texture, this will hit the mark. Expect rich butter aroma and tender bites.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 1 lb potato gnocchi (store-bought or homemade)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan
• 2 tbsp chopped fresh parsley
• Zest of 1 lemon
• Salt and pepper, to taste

Instructions

1. Bring a pot of salted water to a boil. Cook gnocchi until they float, about 2-3 minutes. Drain and set aside.
2. Pat shrimp dry and season with salt and pepper.
3. Heat olive oil and 1 tbsp butter in a skillet over medium-high. Sear shrimp 1-2 minutes per side until opaque. Remove.
4. Add remaining 2 tbsp butter to skillet and melt. Add garlic and sauté 30 seconds.
5. Deglaze with white wine and simmer 1 minute to reduce.
6. Add gnocchi and brown 2-3 minutes, stirring to get golden edges.
7. Return shrimp to skillet, toss with Parmesan, lemon zest, and parsley.
8. Taste and adjust seasoning. Let rest 2 minutes before serving.

How to Serve It

Serve in warm bowls with extra Parmesan and lemon wedges. Pair with a light-bodied white wine. Leftovers stay good for 1-2 days; reheat in a skillet with a splash of water or wine. Make ahead by cooking gnocchi slightly underdone and finishing in the pan.

12. Creamy Clam & Bacon Bucatini — Seafood Pasta Recipes with a Twist

This creamy clam and bacon bucatini gives smoky bacon a starring role alongside briny clams. The bacon renders fat that flavors the sauce, balancing cream and lemon. It’s a comforting, slightly indulgent plate with sea-salty notes. Bacon lovers and clam fans will both be happy. You’ll notice the smoky aroma and the rich, silky sauce coating each bucatini strand.

Prep time: 15 minutes | Cook time: 18 minutes | Serves: 4

Ingredients

• 12 oz bucatini
• 6 slices thick-cut bacon, chopped
• 1 lb littleneck clams, scrubbed
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Pecorino or Parmesan
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Soak clams in cold salted water 15 minutes. Cook bucatini until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water and drain.
2. In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes. Remove bacon and drain on paper towels, leaving fat in pan.
3. Add garlic to bacon fat and sauté 30 seconds.
4. Pour in white wine and bring to simmer. Add clams, cover, and steam 5-7 minutes until they open. Discard any unopened clams.
5. Remove clams and set aside. Stir in cream and simmer 2-3 minutes until slightly thickened.
6. Add bucatini and reserved pasta water to sauce and toss. Stir in cheese and lemon juice.
7. Return clams and bacon to pan and mix gently. Season with salt and pepper.
8. Let rest 2 minutes before serving so sauce thickens slightly.

How to Serve It

Serve in wide bowls with extra Pecorino and parsley. A crisp Champagne or lively white pairs well. Store leftovers up to 2 days; reheat gently with a splash of cream. For make-ahead, cook bacon and sauce; add clams and pasta when reheating.

Savor the range here: from light lemon-and-herb plates to richer cream- and butter-based dishes. These twelve seafood pasta recipes give you options for quick weeknights, special dinners, and entertaining with seafood flair. Pin the ones you can’t wait to try and save this list for seafood nights. Which recipe will you try first — the garlicky shrimp, the tomato-packed Fra Diavolo, or the lemon crab pasta? Share these with friends and family and let the kitchen fill with sea-salty, citrusy, garlicky aromas.