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

Pasta with seafood

Pikantne Main Dishes Italian Cuisine 45 min Medium 16 wyświetleń ~66.77 PLN - (0)
Rate:
(0)

Description

Delicate pasta with seafood is an elegant yet simple dish from Mediterranean cuisine, perfect for New Year's Eve 2025. It consists of al dente cooked spaghetti combined with a mix of shrimp, squid, and mussels, in a sauce made from white wine, cherry tomatoes, butter, and fresh parsley. The dish has a distinct maritime aroma, a slightly tangy hint of lemon, and a velvety finish from the butter (or optionally cream). Serve immediately — it looks stunning on a white plate, garnished with parsley leaves, grated Parmesan (optional), and a lemon wedge. Excellent with well-chilled dry white wine and fresh bread.

Składniki (18)

Servings:
4
  • Spaghetti pasta 400 g
  • Shrimp (peeled, raw) 400 g
  • Squid (rings, raw) 200 g
  • Mussels (cleaned, without shells) 200 g
  • Olive oil 30 ml
  • Butter 30 g
  • Garlic 3 ząbki
  • Shallot 80 g
  • Cherry tomatoes 300 g
  • Dry white wine 150 ml
  • Fish broth (or vegetable broth) 150 ml
  • Lemon 0.8 szt.
  • Parsley (leafy) 1 pęczek
  • 🌿 Przyprawy
  • Salt 40 g
  • Black pepper 4 szczypty
  • Chili flakes 2 szczypty
  • ✨ Opcjonalne
  • 30% heavy cream 100 ml
  • Parmesan (grated) 40 g
💰 Szacowany koszt dania: ~66.77 PLN (16.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

If you are using frozen seafood, thaw it slowly in the refrigerator for 8-12 hours. After thawing, drain in a colander and dry with paper towels: moist seafood releases water while frying and will result in a poorer texture. Check for any shell remnants.

Ingredients: Shrimp (peeled, raw), Squid (rings, raw), Mussels (cleaned, without shells)
Use a large bowl and paper towels. If there are raw shrimp in shells, peel them first and remove the intestine (make a cut along the back and pull out the dark thread).
2

Finely chop the shallot (1-2 mm), slice the garlic thinly or chop it finely. Cut the cherry tomatoes in half. Grate the zest of the lemon (only the yellow part) using a fine grater and squeeze the juice from 1/2 lemon, cutting the remaining part into wedges for serving. Coarsely chop the parsley.

Ingredients: Shallot, Garlic, Cherry tomatoes, Lemon, Parsley (leafy)
Use a sharp chef's knife and a cutting board. For the zest, use a microplane (zester) — avoid the white part of the peel (bitter).

Cooking pasta

3

In a large pot (min. 4–5 l), pour about 4000 ml of water and bring it to a boil. Add salt (about 40 g) — the water should be well salted like the sea. Place the pasta in the boiling water, stirring immediately to prevent it from sticking. Cook according to the package instructions: for most spaghetti, 8-10 minutes, checking after 7 minutes. The pasta should be al dente — soft on the outside, but with a slight resistance in the middle.

Ingredients: Spaghetti pasta, Salt
Use a large pot and a wooden spoon or tongs for stirring. Drain the pasta, but before draining, reserve about 200 ml of the pasta cooking water (it will be useful for the sauce). Do not rinse the pasta with water — you want to keep the starch that helps the sauce adhere better to the pasta.

Sauce

4

Heat olive oil in a large, wide skillet (preferably 28–30 cm) over medium heat. Add the chopped shallot and sauté for 2–3 minutes until it becomes soft and translucent (do not let it brown). Add the garlic and sauté briefly for 30–40 seconds — until fragrant (be careful not to burn it).

Ingredients: Olive oil, Shallot, Garlic
Use a wide-bottomed pan so the ingredients evaporate evenly. A wooden spoon is best for stirring small ingredients. If the garlic starts to brown, reduce the heat — burnt garlic gives a bitter taste.
5

Add chili flakes (about 2 g) and stir for 20–30 seconds, then add halved cherry tomatoes. Cook for 5–7 minutes over medium heat, until the tomatoes start to burst and release their juice — the sauce should become slightly thickened.

Ingredients: Chili flakes, Cherry tomatoes
If the tomatoes do not burst on their own, you can gently press some of them with a wooden spoon to release their juice. If you prefer fewer tomato accents, reduce the number of tomatoes.
6

Increase the heat to medium-high, pour in the white wine (150 ml) and stir, scraping the browned bits from the bottom of the pan (deglazing). Cook for 2–3 minutes until the volume of the wine is reduced by half — the alcohol will evaporate and the flavor will concentrate.

Ingredients: Dry white wine
Use a wooden spoon to scrape, deglazing adds flavor. If you don't want to use wine, use extra broth.
7

Add the broth (150 ml) and 50–100 ml of the reserved pasta water. Stir and bring to a gentle boil. If you want a creamy sauce, at this point add the heavy cream (100 g) and cook for 1–2 minutes until the sauce thickens slightly.

Ingredients: Fish broth (or vegetable broth), 30% heavy cream
Adjust the amount of pasta water — the starch from the water thickens the sauce and helps it cling to the pasta. For a lighter version, omit the cream.

Sauce / Frying seafood

8

Reduce the heat to medium. First, add the squid and sauté for 1.5–2 minutes until they become opaque and firm. Then add the shrimp and mussels — sauté for 2–3 minutes until the shrimp turn pink and firm, and the mussels are hot. Do not cook for too long — seafood cooks quickly and will become rubbery if overcooked.

Ingredients: Squid (rings, raw), Shrimp (peeled, raw), Mussels (cleaned, without shells)
Use a wide skillet so that the seafood can cook evenly and not overheat. If the skillet is too tight, fry in two batches. This is a key step: watch the color of the shrimp (pink) and the texture of the squid (firm, not soft).

Finishing the sauce

9

Add butter (30 g) to the sauce and stir until it melts — the sauce will become shiny and smooth. Add the zest and juice of half a lemon (about 1 tablespoon of juice), chopped parsley, and season with salt and freshly ground pepper to taste. Taste the sauce and adjust with a bit more salt or lemon juice if needed.

Ingredients: Butter, Lemon, Parsley (leafy), Salt, Black pepper
Butter or cream should be added at a low temperature to prevent the sauce from separating. Taste before serving — the seafood and broth may already be salty.

Assembly

10

Add the drained pasta directly to the pan with the sauce. Stir and heat for 1–2 minutes over medium heat, adding 1–2 tablespoons (15–30 ml) of reserved pasta cooking water if needed to achieve the right consistency and to ensure the sauce evenly coats the pasta. The pasta should be thoroughly coated in sauce and shiny.

Ingredients: Spaghetti pasta, Chili flakes, Olive oil
Use tongs or two large spoons to stir, so the pasta doesn't break. This step is crucial for combining the flavors: the pasta absorbs the sauce and becomes richer in taste.

Serving

11

Transfer the portions of pasta with seafood to heated plates. Optionally sprinkle with freshly grated Parmesan (40 g) and additional parsley. Serve with a wedge of lemon and a glass of well-chilled white wine.

Ingredients: Parmesan (grated), Parsley (leafy), Lemon
Serve immediately — the dish tastes best right after preparation. If you are adding parmesan, do it just before serving to prevent it from melting too much.

Cleaning and Final Tips

12

After the meal, immediately soak the pan and dishes with leftover sauce in warm water to make it easier to remove the remnants. If you plan to prepare the dish for more people, divide the preparations: first prepare all the ingredients (mise en place), then cook the pasta and the sauce at the same time.

Use hot water and dish soap — remnants of fat and proteins become stuck if they dry out. When planning time: preparing and cooking the mixture takes a total of 35–45 minutes.

Fun Fact

💡

Seafood pasta (pasta ai frutti di mare) comes from the coastal regions of Italy — this dish celebrates the fresh fish and shellfish available in the area. Traditionally, it was served during holidays and summer feasts by the sea.

Best for

Sylwester 2025 kolacja dla gości romantyczna kolacja

Tips

🍽️ Serving

Serve the pasta immediately on warmed plates, with a glass of well-chilled dry white wine (e.g., Pinot Grigio). For effect, add a slice of lemon and fresh parsley. Do not sprinkle too much Parmesan — the delicacy of the seafood may be overwhelmed.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for 24–48 hours. To reheat, use a skillet over low heat with a little broth or water to prevent the sauce from drying out. Freezing the dish with seafood is not recommended — the texture of the seafood will deteriorate after thawing.

📸 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

Filet mignon with pepper sauce 90 min

Filet mignon with pepper sauce

Main Dishes
Herb Roasted Trout 75 min

Herb Roasted Trout

Christmas Eve Dinner
Creamy gnocchi with browned butter, sage, and butternut squash 60 min

Creamy gnocchi with browned butter, sage, ...

I don't know
Chickpea Burgers 75 min

Chickpea Burgers

Vegetarian Dishes
Makaron z krewetkami i czosnkiem w białym winie 30 min

Makaron z krewetkami i czosnkiem w białym ...

Dania główne
Creamy Gnocchi with Roasted Pumpkin, Sage, and Walnuts 60 min

Creamy Gnocchi with Roasted Pumpkin, Sage,...

Main Dishes

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