Pasta with frozen seafood, a delicious and super-quick first course

Name: Pasta with frozen seafood, a delicious and super-quick first course
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: En
Ingredients: 6.5 oz pasta (spaghetti or linguine); 10.5 oz frozen seafood; 6.5 oz cherry tomatoes; 1 clove garlic; Black pepper, to taste; Parsley, to taste

Main Dish

Very Easy

15 min

481 Kcal

We’ll show you how to make pasta with frozen seafood—the perfect recipe for when you have little time to cook. There are several versions of this Italian classic, and here we’re sharing our favourite: linguine with seafood and cherry tomatoes. In 15 minutes, you’ll have a flavour-packed dish ready to serve, even if you have last-minute dinner guests (we always keep a bag of frozen mixed seafood in our freezer). Follow the step-by-step instructions to make a perfect first course with a creamy seafood sauce.

Ingredients

6.5 oz pasta (spaghetti or linguine)
10.5 oz frozen seafood
6.5 oz cherry tomatoes
1 clove garlic
Black pepper, to taste
Parsley, to taste

Materials

Frying pan
Saucepan
Knife
Cutting board

Preparation

Preparation5 min

Cook time10 min

Crush the garlic clove with the flat of a knife and sauté in olive oil in a frying pan. Quickly rinse the seafood under water and add it to the pan (you can add it directly, even if it's frozen).
Cover and cook for a few minutes (until softened).
Wash the cherry tomatoes, cut in half and add to the seafood mixture. Season with salt and pepper and cook, covered, over medium heat for about 10 minutes.
Halfway through cooking, mash the cherry tomatoes with a fork or wooden spoon.
Meanwhile, cook the pasta in plenty of salted water.
Remove the garlic clove from the seafood sauce. Drain the pasta al dente and pour directly into the pan (add a few tablespoons of cooking water if the sauce is too thick).
Add the chopped parsley and sauté the pasta until the sauce has a creamy consistency.
The seafood pasta is ready!

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FAQ ❓

Can I store seafood pasta?

It’s best to eat pasta with frozen seafood as soon as it’s made, so you can fully enjoy its flavours and textures. If you do need to store it, put it in an airtight container and keep it in the fridge for no more than one day. However, reheating may affect the quality of the seafood and make the pasta less appetising.

How can I give pasta with frozen seafood more flavour?

To add more flavour to the recipe, sauté garlic and chilli in extra-virgin olive oil. Once the seafood has thawed in the pan, deglaze it with dry white wine. The alcohol will evaporate, leaving an aromatic note that enhances the flavour of the seafood.

What can I use instead of cherry tomatoes?

You can replace them with good-quality tomato purée. The advice is not to use too much: add just a few tablespoons so you don’t mask the delicate flavour of the seafood. Alternatively, you can make the pasta without tomato, letting the simple ingredients shine.

How can I make creamy pasta with frozen seafood?

Would you like creamy seafood pasta without cream? The trick is simple: set aside some starchy pasta cooking water and add it to the sauce as you toss the pasta in the pan. This will help bring the ingredients together and create a velvety texture without making the dish heavy.

How do I make pasta with frozen seafood without tomato?

For a light, fragrant version, make pasta with frozen seafood without tomato. After thawing the seafood in the pan, deglaze it with white wine and let the wine evaporate. Add a little cooking water to make a light sauce, then toss the pasta in the pan to finish it.