Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Pasta with seafood - photo 1
← Recipes

Pasta with seafood

Pikantne Main Dishes Italian Cuisine 60 min Medium 16 wyświetleń ~52.94 PLN - (0)
Rate:
(0)

Description

Delicate and aromatic seafood pasta is an elegant dish perfect for New Year's Eve 2025. It combines al dente spaghetti with a mix of shrimp, squid, and mussels in a light sauce made from cherry tomatoes, white wine, garlic, and parsley. The dish is visually striking — colorful seafood and a glistening sauce on yellow-cream pasta — and balanced in flavor: the sweetness of the tomatoes and seafood is complemented by the acidity of lemon and wine. Serve hot, immediately after preparation, preferably on large sharing plates or in decorative bowls, with optional parmesan and chili flakes for guests who enjoy bolder flavors.

Składniki (14)

Servings:
4
  • Spaghetti pasta 400 g
  • Seafood mix (shrimp, squid, mussels) 600 g
  • Garlic 3 ząbki
  • Onion 1 szt.
  • Cherry tomatoes 300 g
  • Olive oil 30 ml
  • Dry white wine 100 ml
  • Lemon 0.8 szt.
  • Butter 30 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Chili flakes 2 szczypty
  • Parmesan (for sprinkling) 50 g
💰 Szacowany koszt dania: ~52.94 PLN (13.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Thawing and preparing the ingredients: if you are using frozen seafood mix, take it out of the packaging and thaw it in the refrigerator for a few hours or under cold running water in a colander (about 10-15 minutes), then drain in a sieve and dry with a paper towel. Peel and finely chop 3 cloves of garlic (cut, crush, and finely chop), peel and finely chop the onion. Cut the cherry tomatoes in half. Grate the lemon zest on a fine grater, and then squeeze out the juice. Finely chop the parsley.

Ingredients: Seafood mix (shrimp, squid, mussels), Garlic, Onion, Cherry tomatoes, Lemon, Parsley
Use a colander and a large bowl to defrost frozen seafood; a paper towel will help remove excess moisture, which will prevent splattering during frying. Use a cutting board and a sharp knife; if you don't have a zester, peel the skin thinly with a knife and chop finely.

Cooking pasta

2

Bring about 3 liters of water to a boil in a large pot. When the water is boiling vigorously, add 5 g of salt and stir. Add 400 g of spaghetti, gently pressing it down to submerge it in the water, and stir with a wooden spoon to prevent sticking. Cook the pasta uncovered for the time indicated on the package minus 1-2 minutes (usually 8-10 minutes), stirring every minute. 2 minutes before the cooking time is up, reserve about 150 ml of the pasta cooking water in a measuring cup (it will be useful for thinning the sauce), then drain the pasta in a colander — do not rinse it with water.

Ingredients: Spaghetti pasta, Salt
Use a pot with a capacity of at least 4-5 liters so that the pasta has enough space. Reserve some of the cooking water before draining the pasta — the starch in it will help thicken the sauce and better combine the ingredients.

Frying seafood

3

Heat a large skillet (28-30 cm in diameter) over medium-high heat. Add 15 g of olive oil (1 tablespoon) and half of the butter (15 g). When the butter stops foaming and begins to lightly bubble (about 30-60 seconds), add the drained seafood mixture in a single layer. Cook without stirring for 1-2 minutes, until the bottom is lightly browned, then stir and cook for another 1-2 minutes — the seafood should become firm and opaque (pink shrimp, squid rings). Remove the seafood to a plate and set aside — do not allow it to cook for too long, as it will become tough.

Ingredients: Olive oil, Butter, Seafood mix (shrimp, squid, mussels), Salt, Black pepper
Use a wide, heavy skillet — it provides even heat. If you are using a large amount of frozen seafood, fry it in batches so it doesn't release too much juice. A common mistake: frying too long — seafood becomes rubbery; take it out a little earlier, finish cooking it in the sauce.

Sauce

4

In the same pan where the seafood was cooked, add the remaining olive oil (15 g) and the rest of the butter (15 g). Reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until it becomes soft and translucent (it should be semi-transparent). Add the minced garlic and sauté for only 30-40 seconds until it releases its aroma — do not let it burn. Add the halved cherry tomatoes and stir, cooking for 5-7 minutes until the tomatoes start to burst and create a sauce. Increase the heat, pour in 100 ml of white wine, and stir vigorously, scraping up the flavorful bits from the bottom (deglazing). Cook for 2-3 minutes until the wine reduces by almost half. Add the lemon juice (from half a lemon, about 30 ml) and the grated zest, and pour in 2-3 tablespoons (about 30-60 ml) of the reserved pasta cooking water to thin the sauce to the desired consistency.

Ingredients: Onion, Garlic, Cherry tomatoes, Dry white wine, Lemon
Use a wooden spatula or silicone spatula for mixing. Deglazing is the process of removing browned bits from the bottom of the pan — it adds intense flavor. If the sauce is too thick, gradually add more pasta cooking water.

Finishing and Combining

5

Put the fried seafood back into the sauce and gently heat for 1 minute to combine the flavors. Add the drained pasta to the pan with the sauce (if the pan is too small, transfer the sauce to a large bowl or pot), pour in 1-2 tablespoons of additional cooking water, add 30 g of butter (if any remains), and half of the chopped parsley. Stir vigorously or shake the pan for 1-2 minutes to ensure the sauce coats the pasta thoroughly — the pasta should be creamy, not dry. Taste and season with salt and freshly ground black pepper to taste (add gradually).

Ingredients: Seafood mix (shrimp, squid, mussels), Spaghetti pasta, Butter, Parsley, Salt, Black pepper
Use two tongs or two kitchen forks for mixing — this will help evenly combine the ingredients. If the sauce separates from the pasta (too watery), cook for another 30-60 seconds over higher heat, stirring until it thickens. The goal is to 'set' the flavor — do not overheat.

Serving

6

Transfer the pasta with seafood to heated plates or a large serving bowl. Sprinkle with the remaining fresh parsley. On the table, set out Parmesan for those who want it, along with chili flakes. Serve immediately, as seafood tastes best hot and fresh.

Ingredients: Parsley, Parmesan (for sprinkling), Chili flakes
Use large flat plates — they make it easier to eat and present the dish nicely. Additionally: serve with a slice of crusty bread to wipe up the sauce. A common mistake: serving on a cold plate — the dish loses temperature faster.

Fun Fact

💡

Seafood pasta is a classic dish of Italian cuisine served in coastal regions; the use of white wine for deglazing enhances the marine flavors, and the starch from the pasta water helps create a silky sauce.

Best for

Sylwester 2025 Kolacja z przyjaciółmi Romantyczna kolacja

Tips

🍽️ Serving

Serve hot, preferably on wide plates. Set out freshly grated parmesan and lemon slices on the table. For drinks: a light dry white wine or sparkling prosecco pairs wonderfully with seafood.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours. To reheat, gently warm in a pan with 1-2 tablespoons of water or white wine, stirring until the sauce comes together again; avoid the microwave, as seafood can become rubbery. Freezing already cooked dishes is not recommended (texture change of seafood).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy risotto with asparagus, parmesan chips, and a hint of lemon 60 min

Creamy risotto with asparagus, parmesan ch...

Any
Pork Chop with Cabbage 90 min

Pork Chop with Cabbage

Main Dishes
Risotto z grzybami i parmezanem 60 min

Risotto z grzybami i parmezanem

Dania główne
Pasta with seafood 45 min

Pasta with seafood

Main Dishes
Baked Mediterranean Vegetables with Crispy Chickpeas (Vegan Variation of Briam) 90 min

Baked Mediterranean Vegetables with Crispy...

Vegan dishes
Carp in jelly 360 min

Carp in jelly

Christmas Eve Dinner

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Italian Cuisine
Italian Cuisine

Italian cuisine is love at first bite - pasta, pizza, and amore on the plate. Pasta in all shapes: spaghetti, penne, rigatoni, tagliatelle, and lasagna with homemade sauces. Italian sauces: bolognese, carbonara, pomodoro, pesto, and aglio e olio - classics. Neapolitan pizza with a crispy crust an...

See all recipes in this category
Reklama