Seafood Spaghetti Recipes You’ll Crave Again

I love how a simple pot of spaghetti becomes something memorable when you add fresh seafood, bright lemon, and garlic. I’ll walk you through reliable recipes—from garlicky shrimp to saffron-scented shellfish—so your pasta turns out perfectly al dente and the seafood stays tender.

I’ll also share timing, pantry swaps, and a few flavor twists that make each dish sing, so you can pick one and get cooking.

Classic Garlic and White Wine Shrimp Spaghetti

This Classic Garlic and White Wine Shrimp Spaghetti combines al dente spaghetti with succulent shrimp sautéed in butter, olive oil, garlic, lemon and a splash of dry white wine for a bright, savory sauce; finished with parsley and red pepper flakes, it’s a quick, elegant seafood pasta perfect for weeknights or dinner guests.

• 12 oz (340 g) spaghetti
• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 6 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 1 lemon (zest and juice)
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley
• Grated Parmesan or Pecorino (optional)

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, reserving 1 cup of pasta water; meanwhile heat olive oil and butter in a large skillet over medium-high, add garlic and red pepper flakes and cook 30–60 seconds until fragrant, add shrimp and season with salt and pepper and cook 1–2 minutes per side until pink, deglaze with white wine and lemon juice, simmer 1–2 minutes to reduce, toss in cooked spaghetti with parsley and a splash of pasta water to loosen the sauce, adjust seasoning and finish with lemon zest and grated cheese if desired.

Tip: Use the reserved pasta water to emulsify the sauce for a silky coating on the noodles, don’t overcook the shrimp—they turn rubbery quickly—and choose a good dry white wine you’d drink. A splash of olive oil added at the end can enhance the mouthfeel and sauce texture.

Spicy Tomato and Clam Spaghetti

This Spicy Tomato and Clam Spaghetti brings sweet briny clams together with a bright, spicy tomato-garlic sauce tossed with al dente spaghetti for a comforting, restaurant-quality seafood pasta that cooks in under 30 minutes.

• 12 oz (340 g) spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2–1 tsp red pepper flakes (adjust to taste)
• 1/2 cup dry white wine
• 1 (14 oz/400 g) can crushed tomatoes or 2 cups fresh diced tomatoes
• 1 lb (450 g) littleneck or Manila clams, scrubbed and purged
• 1/2 cup reserved pasta water
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1 lemon (zest and juice)
• Optional: 1 tbsp butter for richness

Bring a large pot of heavily salted water to a boil and cook the spaghetti until just al dente, reserving 1 cup pasta water; meanwhile heat olive oil in a large deep skillet over medium heat, sauté shallot 2–3 minutes until translucent, add garlic and red pepper flakes and cook 30–45 seconds until fragrant, pour in white wine to deglaze and reduce 1–2 minutes, add crushed tomatoes and simmer 5 minutes to meld flavors then nestle clams into the sauce, cover and steam 5–7 minutes until clams open (discard any that remain closed), add cooked spaghetti to the skillet with 1/2 cup reserved pasta water and toss to combine, finish with lemon juice, zest, parsley, butter if using, and adjust salt and pepper before serving.

Tip: Purge and scrub clams thoroughly to remove grit, add them to the simmering sauce quickly so they steam open without overcooking, and reserve pasta water to loosen the sauce and help it cling to the noodles.

Seafood paella also showcases how seafood absorbs bold flavors while retaining delicate texture, making it a useful reference when balancing seafood in pasta dishes like this one with savor the flavors.

Creamy Lemon Scallop Spaghetti

This Creamy Lemon Scallop Spaghetti pairs seared scallops with a silky lemon-cream sauce, brightened with garlic, parsley, and a touch of white wine for a light yet indulgent seafood pasta that comes together quickly for an elegant weeknight or dinner-party dish.

• 12 oz (340 g) spaghetti
• 1 lb (450 g) sea scallops, patted dry
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2 cup dry white wine
• 1 cup heavy cream (or 3/4 cup cream + 1/4 cup reserved pasta water for lighter)
• Zest and juice of 1 large lemon
• 1/4 cup grated Parmesan (optional)
• 1/4 cup chopped fresh flat-leaf parsley
• Pinch of red pepper flakes (optional)

Bring a large pot of heavily salted water to boil and cook the spaghetti until just al dente, reserving 1 cup pasta water;

meanwhile heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high, season scallops with salt and pepper and sear undisturbed 1½–2 minutes per side until golden and just cooked through, transfer scallops to a plate,

add remaining oil and butter to the skillet and sauté shallot 2–3 minutes until softened then add garlic and red pepper flakes 30 seconds, deglaze with white wine and reduce by half,

lower heat and stir in cream and lemon zest, add ½ cup reserved pasta water and Parmesan if using and simmer until slightly thickened, toss in drained spaghetti and parsley, return scallops to the pan briefly to warm, finish with lemon juice, adjust seasoning and serve immediately.

Tip: Make sure scallops are very dry before searing for a good crust, don’t overcook them (they turn firm quickly), and reserve pasta water to adjust sauce consistency and help it cling to the noodles.

This recipe builds on the classic seafood linguine technique with a focus on quick searing and sauce emulsion for perfectly coated pasta.

Mussel and Cherry Tomato Spaghetti

This Mussel and Cherry Tomato Spaghetti is a bright, briny pasta that combines sweet blistered cherry tomatoes, garlicky white wine broth, and tender steamed mussels tossed with al dente spaghetti and fresh herbs for a quick coastal weeknight meal or elegant starter course.

• 12 oz (340 g) spaghetti
• 2 lbs (900 g) fresh mussels, scrubbed and debearded
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 small shallot, finely chopped
• 1/2–3/4 cup dry white wine
• 12 oz (340 g) cherry tomatoes, halved
• 1/4 tsp red pepper flakes (optional)
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 2 tbsp unsalted butter (optional)
• Salt and freshly ground black pepper

Bring a large pot of heavily salted water to a boil and cook the spaghetti until just al dente, reserving 1 cup pasta water; meanwhile heat olive oil in a large deep skillet over medium heat, sauté shallot until soft then add garlic and red pepper flakes 30 seconds, add cherry tomatoes and cook until they begin to blister, pour in white wine and bring to a simmer, add mussels, cover and steam until they open (discard any that remain closed), remove mussels to a bowl leaving broth in the pan, reduce if needed, stir in lemon zest and juice and butter, toss in drained spaghetti and a splash of reserved pasta water to loosen, add parsley and return mussels to the pan, season to taste and serve immediately.

Tip: Use the freshest, tightly closed mussels possible, discard any that remain open after cooking, and save a cup of pasta water to adjust sauce consistency so it clings to the noodles.

This recipe is part of a collection of Delicious Seafood Medley Recipes, featuring simple techniques and fresh ingredients to let seafood shine, especially when paired with coastal weeknight flavors.

Cajun Shrimp and Andouille Spaghetti

This Cajun Shrimp and Andouille Spaghetti is a bold, spicy pasta that pairs plump, spiced shrimp and smoky andouille sausage with a creamy tomato-Cajun sauce and al dente spaghetti for a comforting, fast weeknight meal with Southern heat.

• 12 oz (340 g) spaghetti
• 1 lb (450 g) large shrimp, peeled and deveined
• 8 oz (225 g) andouille sausage, sliced 1/4-inch thick
• 2 tbsp Cajun seasoning (store-bought or homemade)
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 1 (14 oz/400 g) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup chopped green onions or parsley
• Salt and freshly ground black pepper
• Lemon wedges, for serving (optional)

Bring a large pot of well-salted water to a boil and cook the spaghetti until just al dente, reserving 1 cup pasta water; meanwhile heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the andouille slices until browned, remove and set aside, add remaining olive oil and 1 tbsp butter, toss shrimp with Cajun seasoning and cook 1–2 minutes per side until almost opaque then remove and keep warm.

Reduce heat to medium, add remaining butter, sauté onion and bell pepper until softened, add garlic and cook 30 seconds, deglaze with wine or broth, stir in crushed tomatoes and simmer 5 minutes, stir in cream and adjust seasoning, return andouille and shrimp to the sauce, toss in drained spaghetti with a splash of reserved pasta water to loosen, finish with chopped green onions or parsley and serve immediately.

Tip: Use high heat to sear the andouille and shrimp quickly to avoid overcooking the shrimp, taste and adjust Cajun seasoning and cream to control heat, and reserve pasta water to bind the sauce if it becomes too thick.

For an extra finishing touch, stir in a spoonful of Irresistible Cajun Butter Sauce to boost the rich, buttery Cajun flavor before serving.

Garlic Butter Lobster Spaghetti

Sweet, rich lobster tossed with garlic-butter and al dente spaghetti makes an elegant yet simple dinner; this Garlic Butter Lobster Spaghetti highlights tender chunks of lobster meat lightly browned in browned butter and garlic, brightened with lemon and parsley, and finished with a touch of cream or pasta water to create a glossy sauce that clings to the noodles.

• 12 oz (340 g) spaghetti
• 1 lb (450 g) cooked lobster meat (tails and/or claws), chopped
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 6 cloves garlic, thinly sliced or minced
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup dry white wine or seafood stock
• 1/4 cup heavy cream or reserved pasta water as needed
• Zest and juice of 1 lemon
• 1/4 cup chopped flat-leaf parsley
• Salt and freshly ground black pepper
• Lemon wedges, for serving

Bring a large pot of well-salted water to a boil and cook the spaghetti until just al dente, reserving 1 cup pasta water.

Meanwhile, heat the olive oil and 2 tbsp butter in a large skillet over medium-high heat, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

Add lobster pieces and sear briefly to warm and get a touch of color, deglaze with white wine or stock and reduce by half.

Stir in remaining butter and cream (or a splash of pasta water) to form a silky sauce, add lemon zest and juice, toss in the drained spaghetti and parsley, adjust seasoning with salt and pepper and loosen with reserved pasta water if needed, serve immediately with lemon wedges.

Tip: Use pre-cooked lobster warmed briefly to avoid toughness, brown the butter gently for nutty flavor, and always reserve pasta water to adjust sauce consistency.

Savor the clean flavors of fresh seafood by choosing fresh seafood when possible to maximize taste and texture.

Pesto Seafood Spaghetti With Shrimp and Scallops

Bright, aromatic pesto pairs beautifully with tender shrimp and sweet scallops for a bright, summery spaghetti dish that comes together quickly on weeknights or for entertaining; this Pesto Seafood Spaghetti with Shrimp and Scallops uses vibrant basil pesto to coat al dente pasta, seared scallops and shrimp for texture, and a squeeze of lemon and a scatter of Parmesan to finish.

• 12 oz (340 g) spaghetti or linguine
• 8 oz (225 g) large shrimp, peeled and deveined
• 8 oz (225 g) sea scallops, side muscle removed
• 3/4 to 1 cup basil pesto (homemade or store-bought)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 cup reserved pasta cooking water
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan plus extra for serving
• Salt and freshly ground black pepper
• Chopped basil or parsley for garnish
• Red pepper flakes (optional)

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, reserving about 1/2 cup of the pasta water; pat the scallops and shrimp dry and season lightly with salt and pepper.

In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter, sear scallops 1–2 minutes per side until golden and set aside, add remaining butter and garlic, cook briefly, add shrimp and cook until pink, return scallops, toss in drained pasta with pesto, lemon zest and juice, add reserved pasta water a splash at a time to loosen the sauce, finish with Parmesan and garnish before serving.

Tip: Dry the seafood thoroughly to make certain a good sear, add pasta water gradually to achieve a glossy sauce, and stir in pesto off the heat to preserve its bright green color.

This recipe is a great example of how Seafood Pasta brings together ocean flavors and pasta for a satisfying meal, and it’s perfect for sharing with family and friends who enjoy Seafood Pasta.

Crab and Roasted Red Pepper Spaghetti

Sweet crab meat and smoky roasted red peppers make a light yet flavorful spaghetti that’s perfect for a weeknight or casual dinner; this Crab and Roasted Red Pepper Spaghetti combines tender flakes of crab with charred-sweet peppers, garlic, white wine, and lemon for a bright sauce that coats al dente pasta and finishes with fresh herbs and a sprinkle of Parmesan.

• 12 oz (340 g) spaghetti or linguine
• 8 oz (225 g) cooked lump crab meat, picked over for shells
• 2 large roasted red bell peppers, peeled, seeded, and sliced (or 1 cup jarred, drained)
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, thinly sliced
• 1/4 cup dry white wine or seafood stock
• Zest and juice of 1 lemon
• 1/4 cup reserved pasta cooking water
• 1/4 cup grated Parmesan (optional)
• 2 tbsp chopped fresh parsley or basil
• Salt and freshly ground black pepper
• Pinch of crushed red pepper flakes (optional)

Bring a large pot of salted water to a boil and cook the pasta until just al dente, reserving about 1/2 cup pasta water; while it cooks, heat olive oil and butter in a large skillet over medium heat, add sliced garlic and cook until fragrant but not browned, add roasted red peppers and sauté 2–3 minutes to warm and slightly caramelize, pour in white wine and let reduce by half, add crab meat gently to warm through, stir in lemon zest and juice, toss in drained pasta and add reserved pasta water a splash at a time to loosen the sauce, season with salt, pepper and red pepper flakes to taste, finish with parsley and Parmesan before serving.

Tip: Use picked-over lump crab for the best texture, warm the crab only briefly to avoid toughness, and adjust pasta water to achieve a silky sauce. This recipe adapts well to a chilled seafood salad for a lighter summer meal.

Anchovy, Olive, and Capers Seafood Spaghetti

Bright, savory, and boldly Mediterranean, this Anchovy, Olive, and Capers Seafood Spaghetti brings umami-rich anchovies, briny olives and capers, garlic, white wine, and a mix of seafood (shrimp, mussels, clams or squid) together to create a fast, flavorful sauce that clings to al dente pasta and finishes with lemon and parsley for brightness.

• 12 oz (340 g) spaghetti or linguine
• 8–10 anchovy fillets in oil, drained and chopped
• 3 tbsp olive oil
• 2 tbsp unsalted butter (optional)
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup dry white wine or seafood stock
• 1/3 cup pitted Kalamata or Castelvetrano olives, halved
• 2 tbsp capers, rinsed
• 12–16 large shrimp, peeled and deveined (or 1 lb mixed seafood: mussels, clams, squid)
• Zest and juice of 1 lemon
• 1/4 cup reserved pasta cooking water
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Bring a large pot of salted water to a boil and cook the pasta until just al dente, reserving about 1/2 cup pasta water; while it cooks, heat olive oil and butter in a large skillet over medium heat, add anchovies and mash them with the back of a spoon until they melt into the oil, add sliced garlic and red pepper flakes and sauté until fragrant, pour in white wine and let it reduce slightly, stir in olives and capers, add the seafood and cook just until shrimp are pink and mussels/clams open (discard any that don’t), toss in drained pasta and add reserved pasta water a splash at a time to loosen the sauce and coat the strands, finish with lemon zest and juice, parsley, and adjust seasoning with salt and pepper.

Tip: Use the freshest seafood you can, warm the anchovies gently so they dissolve without burning the garlic, and reserve pasta water to create a silky emulsion that tames the saltiness of olives and capers. This recipe is one of the Best Seafood Recipes for a quick weeknight dinner, inspired by Mediterranean flavors and simple techniques Best Seafood Recipes.

Saffron Seafood Spaghetti With Mixed Shellfish

This Saffron Seafood Spaghetti with Mixed Shellfish is an elegant, fragrant pasta that combines tender mussels, clams, and shrimp with a golden saffron-infused broth, white wine, garlic, and tomatoes to coat long strands of spaghetti in a luxurious, slightly briny sauce finished with parsley and lemon.

• 12 oz (340 g) spaghetti or linguine
• 1/2 tsp saffron threads, steeped in 2 tbsp hot water
• 3 tbsp olive oil
• 2 tbsp unsalted butter (optional)
• 4 cloves garlic, thinly sliced
• 1 small shallot, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup dry white wine
• 1 cup diced canned tomatoes (or 2 ripe tomatoes, chopped)
• 1 lb mixed shellfish (mussels and clams), scrubbed and debearded
• 12–16 large shrimp, peeled and deveined
• 1/2 cup reserved pasta cooking water
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Bring a large pot of salted water to a boil and cook the pasta until just al dente, reserving about 1/2 cup pasta water; meanwhile heat olive oil and butter in a wide skillet over medium heat, add shallot and garlic and sauté until translucent, stir in red pepper flakes and tomatoes, pour in white wine and saffron with its soaking liquid and let reduce slightly, add mussels and clams, cover and steam until they begin to open then add shrimp and cook until pink, discard any unopened shellfish, toss in drained pasta and a splash of reserved pasta water to create a silky sauce that clings to the strands, finish with lemon zest and juice, parsley, and adjust seasoning with salt and pepper.

Tip: Use the freshest shellfish possible, steep the saffron to release its color and aroma, and add pasta water gradually to balance the sauce without making it too thin. This dish pairs beautifully with delicious fish preparations and other seafood dishes for a memorable coastal meal.