Scallops and shrimp gently poached in a creamy tomato sauce, tossed with pasta, fresh parsley and parmesan cheese for a simple but decadent dish.
You really can’t beat a warm bowl of pasta, but seafood pasta is truly unlike anything else. It’s something I used to only order at restaurants, because it can be intimidating cooking seafood at home. But once I realized how much better (and cheaper) it is to make at home, its been a go-to for date night ever since!
What You Need To Make Seafood Pasta with Tomato Cream Sauce
The beauty in this dish is that the seafood poaches right in the tomato cream sauce, so all you have to do is boil some pasta & dinner is ready!
- Olive Oil
- Yellow Onion
- Kosher Salt
- Dried Parsley
- Garlic Powder
- Dried Basil
- Dried Oregano
- Black Pepper
- Tomato Paste
- White Wine
- Tomato Puree
- Heavy Cream
- Bay Scallops (I love to get my seafood from Whole Foods!)
- Fresh Parsley
- Parmesan Cheese
How to Make Seafood Pasta
Begin by cooking the onions, garlic, seasonings and spices together until fragrant. Then add tomato paste and white wine to deglaze the pan. Making sure to scrape the bottom of your pan with a wooden spoon to get all the browned bits (that’s all the flavor). Then add tomato puree and cook for 30 minutes.
With 10 minutes remaining on the sauce, add the cream and stir to combine.
Once the sauce has finished cooking, add the chopped seafood and stir to make sure all of the seafood is in the liquid. Poach the seafood for 4-5 minutes, until just cooked through. Add the cooked pasta and stir to combine everything.
Finish with fresh chopped parsley and parmesan cheese! Enjoy!
For more pasta recipes, check out my Spaghetti Carbonara, Creamy Chicken Pasta or Cheesy Pumpkin Pasta with Bacon and Gruyere!
Seafood Pasta with Tomato Cream Sauce
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion small diced
- 1 teaspoon Kosher Salt
- 3 cloves Garlic minced or grated
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Parsley
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ½ teaspoon Black Pepper
- 1 tablespoon Tomato Paste
- 4 tablespoons White Wine
- 24 oz Tomato Puree
- 8 oz Heavy Cream
- 1 lb Spaghetti
- 1 lb Bay Scallops
- 1 lb medium Shrimp cleaned and cut into bite-sized pieces
- ¼ cup chopped Parsley for serving
- ¼ cup grated Parmesan Cheese for serving
- Heat olive oil in a large sauté pan over medium heat. Once hot, add onions and season with kosher salt. Cook for 5-7 minutes, until onions are translucent.2 tablespoons Olive Oil, 1 medium Yellow Onion, 1 teaspoon Kosher Salt
- Add garlic and cook for 1 minute, until garlic becomes fragrant. Once fragrant, add garlic powder, dried parsley, dried basil, dried oregano, and black pepper. Stir to distribute spices and cook for 2 minutes.3 cloves Garlic, ½ teaspoon Garlic Powder, ½ teaspoon Dried Parsley, ½ teaspoon Dried Basil, ½ teaspoon Dried Oregano, ½ teaspoon Black Pepper
- Next, add tomato paste and cook for 1-2 minutes, until paste is distributed and begins to stick to the bottom of the pan.1 tablespoon Tomato Paste
- Turn heat to high and add white wine. Using a wooden spoon, scrape the bottom of the pan while the wine bubbles to release any browned bits. Reduce wine by half, then turn heat to low.4 tablespoons White Wine
- Add tomato puree and stir to combine. Taste and adjust any seasoning needed. Bring mixture to a low boil, then reduce to a simmer. Partially cover and cook for 30 minutes.24 oz Tomato Puree
- Bring a large pot of heavily salted water to boil, and cook spaghetti according to package.1 lb Spaghetti
- With 10 minutes remaining on the sauce, add cream and stir to combine8 oz Heavy Cream
- Once the sauce has cooked, turn the heat to medium and add chopped seafood. Poach seafood in the sauce for 4-5 minutes, then add pasta to the sauce. Stir to combine everything and finish with fresh chopped parsley and parmesan cheese.1 lb Bay Scallops, 1 lb medium Shrimp, ¼ cup chopped Parsley, ¼ cup grated Parmesan Cheese