Celebrate Pasta Month with these 6 Sensational Seafood Pasta Recipes
Skip the parm and load up on wild Alaskan seafood with these sensational seafood pasta recipes.
This quick and easy salmon pasta recipe uses ground salmon burger, but the same amount of skinless salmon fillet, cut into small pieces, will work nicely. Farfalle–bowtie pasta–is great here because it captures all of the yummy sauce in the nooks and crannies. Penne, orecchiette, or rotini would be a perfect substitute.
Photo by Julia Gartland
It’s understandable why baked feta and tomato pasta went viral on Instagram and TikTok — it’s so yummy! We’ve gilded the lily by adding wild-caught seafood to the baking dish for a sumptuous hit of lean protein. The feta and juices from the tomatoes and fish combine to make a luscious sauce full of flavor but with few ingredients.
Roasted cherry tomatoes with salty feta, tossed with pasta
When clams are on the menu, there’s nothing more iconic than linguine with white clam sauce. Redolent with garlic, white wine, red pepper flakes, and briny fresh clams, this classic checkered tablecloth staple never fails to satisfy even the most finicky eaters. Serve it with a chilled glass of whatever wine you used to build the sauce, and watch the food disappear.
Photo by Grace Parisi
While salmon is not native to the Mediterranean, its flavors and health benefits make it a great choice for recipes from this region. Plum tomatoes are good year-round, provided they’re ripe, but during the summer when tomatoes are at their peak, choose whatever looks good.
Photo by Julia Gartland
Fra Diavolo means “brother devil” in Italian and, as the name suggests, is a spicy, fiery-red sauce redolent of garlic and lots of crushed red pepper. Typically served with seafood, wild Alaskan spot shrimp, with their natural sweetness is a perfect match. The flavors are so rich and complex, there’s no need for cheese. (Please don’t!)
Photo by Grace Parisi
How can something so simple and quick—with fewer than 10 ingredients—be so yummy? The trick is to cook the angel hair pasta in seafood stock which imparts flavor from the inside out, making this dish truly greater than the sum of its parts. Check out this seafood stock recipe and use up the crab shells.
Photo by Julia Gartland
This Greek-inspired recipe is the perfect mash-up of spanakopita (spinach pie) and pasta salad. Sautéed ground salmon burger is tossed with orzo, spinach, feta, olives, tomatoes, and dill for a delicious and nutritious all-in-one meal. It works equally well with flaked leftover salmon, chopped salmon fillet, or even halibut burger.
photo by Julia Gartland
This simple seafood pasta recipe combines all the great flavors of the Mediterranean — olives, artichokes, capers, and lemon — with orecchiete (little ears in Italian) and is as perfect for al fresco dining in the summer as it is for a cozy wintertime dinner in front of the fireplace.
Photo by Grace Parisi
Comfort meets elegance in this yummy stove top mac and cheese made with Dungeness crab and three types of ooey gooey cheese. Serve it at your next dinner party and wait for the applause!
Photo by Julia Gartland
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
