When you’re craving something elegant but still easy enough for a weeknight, Tagliatelle with Seafood is the perfect choice. Wide ribbons of pasta soak up a silky sauce while tender shrimp, scallops, and mussels (or your favorite seafood mix) bring fresh, restaurant-style flavor to every bite.
Unlike heavy seafood pastas, this version stays bright and balanced—creamy if you want it, with lemon and garlic to keep everything lively. It’s perfect for date night, special dinners, or anytime you want a comforting meal that still feels a little fancy.
Ingredients
Serves 4
For the Pasta & Seafood
- 12 oz (340g) tagliatelle (fresh or dried)
- 1 lb (450g) mixed seafood (shrimp, scallops, mussels, calamari, or a frozen seafood mix)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion or 2 shallots, finely chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
For the Sauce (choose your style)
Creamy option (recommended):
- 3/4 cup (180ml) heavy cream (or cooking cream)
- 1/2 cup (120ml) seafood stock or chicken broth
- 1/3 cup grated Parmesan (optional—use lightly with seafood)
Lighter option:
- 1/2 cup (120ml) seafood stock or chicken broth
- 2 tablespoons butter
- Juice of 1/2 lemon
Finish
- Zest of 1/2 lemon
- 2 tablespoons chopped parsley
- 1–2 tablespoons lemon juice (to taste)
- 1/4 cup pasta water (as needed)
Preparation Time
- Prep time: 15 minutes
- Cooking time: 20 minutes
- Total time: About 35 minutes
Step-by-Step Instructions
Step 1: Prep the Seafood
If using frozen seafood, thaw and pat dry well. Season lightly with salt and pepper.
If using mussels, scrub and debeard; discard any that are open and don’t close when tapped.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook tagliatelle until al dente.
Reserve 1/2 cup pasta water, then drain.
Step 3: Sauté the Aromatics
In a large skillet over medium heat, warm olive oil. Add onion/shallots and cook 2–3 minutes until soft.
Add garlic and red pepper flakes (if using) and cook 30 seconds.
Step 4: Cook the Seafood
Add seafood to the skillet:
- Shrimp/scallops: cook 1–2 minutes per side until just done
- Calamari: cook 1–2 minutes (don’t overcook)
- Mussels: add with a splash of broth, cover, and steam 4–6 minutes until opened
Remove seafood to a plate (to avoid overcooking).
Step 5: Make the Sauce
For creamy sauce, add broth and simmer 2 minutes, then add cream and gently simmer until slightly thickened.
For lighter sauce, add broth and butter and simmer 2 minutes.
Add a splash of pasta water to make it silky.
Step 6: Toss and Finish
Add drained tagliatelle to the sauce and toss well. Return seafood to the pan and gently warm through for 1 minute.
Finish with lemon zest, lemon juice, parsley, and extra pepper. Taste and adjust salt.
Step 7: Serve
Serve immediately while hot and glossy. Add extra parsley and a squeeze of lemon right before serving.
Serving Suggestions
- Serve with crusty bread to soak up the sauce.
- Pair with a simple arugula salad with lemon vinaigrette.
- Add roasted cherry tomatoes for sweetness and color.
- For a spicy kick, drizzle with chili oil.
- Finish with extra lemon zest for a fresh “coastal” feel.
Nutritional Highlights
| Nutrient | Per Serving (1/4 recipe) |
|---|---|
| Calories | 560 |
| Protein | 34 grams |
| Total Fat | 22 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 58 grams |
| Sugars | 5 grams |
| Fiber | 3 grams |
| Sodium | 620 milligrams |
Nutritional Notes:
- Seafood provides lean protein plus minerals like selenium and zinc.
- Lemon and herbs boost flavor without extra heaviness.
- Using broth + a little pasta water helps create a silky sauce with less cream.
Tips for Perfect Seafood Tagliatelle
- Pat seafood dry for better searing and less watery sauce.
- Don’t overcook seafood—cook just until opaque and tender.
- Reserve pasta water; it’s the secret to a smooth, glossy sauce.
- Add lemon at the end to keep it bright and fresh.
- If using Parmesan, use a small amount—too much can overpower seafood.
Variations to Try
- Tomato Seafood Tagliatelle: Add 1 cup crushed tomatoes and simmer 8 minutes before tossing pasta.
- Spicy Arrabbiata Style: Add more chili flakes and a spoonful of tomato paste.
- Garlic Butter Version: Skip cream, add extra butter, and finish with lots of lemon.
- Herby Pesto Twist: Stir in 2 tablespoons basil pesto at the end.
- Dairy-Free: Use extra broth + olive oil and skip cream and cheese.
This Tagliatelle with Seafood is the kind of meal that feels like a restaurant treat but comes together quickly at home. With tender seafood, silky sauce, and fresh lemon-herb flavor, it’s comforting, elegant, and perfect for any occasion.
Whether you keep it creamy or go lighter with broth and butter, this recipe guarantees a flavorful, satisfying pasta night every time.
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