29 Delicious Frozen Seafood Mix Pasta Recipes

Ever find yourself staring at a bag of frozen seafood mix, wondering how to turn it into something spectacular? You’re in luck! This collection of 29 pasta recipes is your ticket to quick, flavorful dinners that feel like a restaurant treat. From creamy garlic shrimp linguine to spicy tomato-based feasts, we’ve got a dish for every craving. Let’s dive in and find your new favorite weeknight hero!

Creamy Garlic Seafood Mix Fettuccine

Make your weeknight dinner unforgettable with this creamy garlic seafood fettuccine. It’s a restaurant-quality dish that comes together in under 30 minutes—perfect for a quick yet impressive meal. The rich sauce clings to every strand of pasta, loaded with tender shrimp and scallops.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta and Seafood:
– 12 oz fettuccine pasta
– 1 lb large shrimp, peeled and deveined
– 1/2 lb sea scallops, patted dry
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the Creamy Garlic Sauce:
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup dry white wine
– 1 tbsp fresh lemon juice
– 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente, about 10–12 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, season the shrimp and scallops evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the shrimp and scallops in a single layer. Sear for 2–3 minutes per side until the shrimp are pink and opaque and the scallops are golden brown. Remove the seafood to a plate and set aside.
4. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until reduced by half.
6. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens.
7. Reduce the heat to low and whisk in the grated Parmesan cheese until fully melted and smooth, about 1 minute. Stir in the fresh lemon juice.
8. Add the drained fettuccine and reserved seafood to the skillet. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add the reserved pasta water 1/4 cup at a time until desired consistency is reached.
9. Remove from heat and fold in the chopped fresh parsley.

Luxuriously creamy with a bold garlic punch, this pasta delivers tender, sweet seafood in every bite. Serve it immediately with extra Parmesan and a sprinkle of red pepper flakes for a spicy kick, or pair it with a crisp green salad to balance the richness.

Spicy Tomato Seafood Pasta

Viral-worthy and packed with flavor, this Spicy Tomato Seafood Pasta is your next weeknight hero. Grab your skillet and let’s dive in.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta:
– 12 oz linguine
– 1 tbsp kosher salt

For the Sauce and Seafood:
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 1 (28 oz) can crushed tomatoes
– 1/2 cup dry white wine
– 1 tsp dried oregano
– 1 lb mixed seafood (such as shrimp and scallops), patted dry
– Salt
– 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add 1 tbsp kosher salt and 12 oz linguine. Cook for 1 minute less than the package’s al dente time, about 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat for 1 minute. Add 4 cloves minced garlic and 1/2 tsp red pepper flakes. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes until reduced by half.
4. Stir in 1 (28 oz) can crushed tomatoes and 1 tsp dried oregano. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Season 1 lb mixed seafood with a pinch of salt. Increase heat to medium-high. Add the seafood to the sauce in a single layer. Cook for 2–3 minutes per side until shrimp turn pink and scallops are opaque.
6. Tip: For the best texture, avoid overcrowding the skillet—cook in batches if needed.
7. Add the drained pasta and 1/2 cup of reserved pasta water to the skillet. Toss everything together for 1–2 minutes over medium heat until the pasta is well-coated and the sauce clings to it. Add more pasta water if the sauce seems too thick.
8. Tip: The starchy pasta water helps create a silky, emulsified sauce that won’t separate.
9. Remove from heat. Stir in 1/4 cup chopped fresh parsley. Taste and adjust seasoning with salt if needed, but avoid over-salting as the seafood and pasta water add saltiness.
10. Tip: Fresh parsley adds a bright finish—add it off the heat to preserve its color and flavor.

Kick back and dig into a bowl of tender pasta coated in a rich, garlicky tomato sauce with a subtle heat. The seafood stays juicy and sweet, perfectly complementing the tangy tomatoes. Serve it straight from the skillet with a sprinkle of extra red pepper flakes for those who dare, or pair it with a crisp green salad to balance the spice.

Lemon Butter Seafood Linguine

Perfect for a weeknight win or a fancy date night. This Lemon Butter Seafood Linguine is your new go-to. It’s creamy, zesty, and ready in a flash.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Pasta & Seafood:

• 12 oz linguine pasta
• 1 lb mixed seafood (such as shrimp and scallops), peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Salt and black pepper

For the Lemon Butter Sauce:

• 4 tbsp unsalted butter
• 1/2 cup dry white wine
• Juice of 1 large lemon (about 1/4 cup)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 oz linguine and cook according to package directions until al dente, about 10-12 minutes. Tip: Reserve 1 cup of the starchy pasta water before draining.
3. While the pasta cooks, pat the 1 lb mixed seafood completely dry with paper towels. Season lightly with salt and black pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the seafood in a single layer. Cook for 2-3 minutes per side until the shrimp are pink and opaque and the scallops are golden. Remove to a plate.
6. In the same skillet, reduce heat to medium. Add 4 tbsp unsalted butter.
7. Once melted, add the 3 cloves minced garlic and 1/2 tsp red pepper flakes. Sauté for 1 minute until fragrant.
8. Pour in 1/2 cup dry white wine. Scrape up any browned bits from the pan and let simmer for 2 minutes to reduce by half.
9. Whisk in the juice of 1 large lemon and 1/2 cup heavy cream. Bring to a gentle simmer for 2 minutes.
10. Reduce heat to low. Whisk in 1/4 cup grated Parmesan cheese until melted and smooth. Tip: Do not let the sauce boil after adding cheese to prevent separation.
11. Add the drained pasta and cooked seafood to the skillet. Toss to coat in the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
12. Remove from heat. Stir in 1/4 cup chopped fresh parsley. Tip: Adding parsley off the heat preserves its bright color and fresh flavor.

Ready to serve immediately. The sauce clings to every strand of pasta, offering a luxurious, velvety texture. Bright lemon cuts through the rich butter, while the seafood stays tender and sweet. For a restaurant-style touch, finish with an extra sprinkle of red pepper flakes and a lemon wedge on the side.

Seafood Alfredo with Parmesan

Oozing with creamy indulgence, this seafood Alfredo is your weeknight hero. Grab your skillet—we’re making restaurant-worthy pasta in 30 minutes flat.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the pasta:
– 12 oz fettuccine
– 1 tbsp salt

For the seafood:
– 1 lb mixed seafood (shrimp, scallops)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 tsp black pepper

For the Alfredo sauce:
– 1/2 cup unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 tsp nutmeg

Instructions

1. Bring a large pot of water to a rolling boil and add 1 tbsp salt.
2. Add 12 oz fettuccine to the boiling water and cook for 8–10 minutes until al dente, then drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 lb mixed seafood to the skillet and cook for 3–4 minutes until opaque and lightly browned.
5. Stir in 2 cloves minced garlic and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
6. Remove the seafood from the skillet and set aside on a plate.
7. Reduce heat to medium and melt 1/2 cup unsalted butter in the same skillet.
8. Pour in 1 cup heavy cream and whisk continuously for 2–3 minutes until slightly thickened.
9. Gradually stir in 1 cup grated Parmesan cheese until fully melted and smooth.
10. Add 1/4 tsp nutmeg to the sauce and whisk to combine.
11. Return the cooked seafood and drained pasta to the skillet with the sauce.
12. Toss everything together for 2–3 minutes until evenly coated and heated through.

Heavenly creamy sauce clings to every strand of pasta, while the seafood adds a sweet, briny pop. Serve it straight from the skillet with extra Parmesan and a sprinkle of fresh parsley for a cozy, impressive meal.

Mediterranean Seafood Spaghetti

Let’s ditch the boring pasta routine and dive into a coastal flavor bomb. This Mediterranean seafood spaghetti brings the sea to your table in under 30 minutes—think briny shrimp, tender squid, and a garlicky white wine sauce clinging to every strand.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the pasta:
– 12 oz spaghetti
– 1 tbsp salt

For the seafood and sauce:
– 1 lb large shrimp, peeled and deveined
– 8 oz cleaned squid, sliced into rings
– 3 tbsp olive oil
– 4 garlic cloves, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– 1 tsp red pepper flakes
– Salt to season

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp salt and 12 oz spaghetti to the boiling water.
3. Cook spaghetti for 9-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, pat 1 lb shrimp and 8 oz squid dry with paper towels.
5. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp and squid to the skillet in a single layer.
7. Cook for 2-3 minutes until shrimp turn pink and squid turns opaque, flipping once.
8. Remove seafood from skillet with a slotted spoon and set aside.
9. Reduce heat to medium and add 4 minced garlic cloves to the skillet.
10. Sauté garlic for 30 seconds until fragrant but not browned.
11. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits.
12. Simmer wine for 2 minutes until reduced by half.
13. Stir in 1/4 cup fresh lemon juice and 1 tsp red pepper flakes.
14. Drain cooked spaghetti, reserving 1/2 cup pasta water.
15. Add spaghetti to the skillet with the sauce.
16. Toss spaghetti with sauce, adding reserved pasta water 2 tbsp at a time until saucy.
17. Return cooked seafood to the skillet and gently toss to combine.
18. Remove from heat and stir in 1/4 cup chopped fresh parsley.
19. Season with salt as needed and serve immediately.

Zesty lemon and white wine create a bright, brothy sauce that perfectly coats each strand. The shrimp stay juicy while the squid adds a pleasant chew—serve it straight from the skillet with crusty bread for soaking up every last drop.

Cajun Seafood Penne

Forget takeout—this Cajun Seafood Penne is a flavor-packed weeknight hero that’s ready in under 30 minutes. Fire up your skillet and toss shrimp and scallops with bold spices, then toss them with al dente pasta in a creamy, garlicky sauce. It’s a restaurant-worthy dish that’s totally doable at home.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the pasta & seafood:
– 12 oz penne pasta
– 1 lb large shrimp, peeled and deveined
– ½ lb sea scallops
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning

For the sauce:
– 3 tbsp unsalted butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– ½ cup chicken broth
– ¼ cup chopped fresh parsley
– 1 lemon, juiced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook for 9–11 minutes until al dente, then drain and set aside.
2. Pat the shrimp and scallops dry with paper towels to ensure a good sear. Toss them with the Cajun seasoning in a bowl until evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the seafood in a single layer and cook for 2–3 minutes per side until the shrimp are pink and the scallops are golden. Remove and set aside.
4. In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant, being careful not to burn it.
5. Pour in the heavy cream, chicken broth, and lemon juice, stirring to combine. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
6. Stir in the grated Parmesan cheese until melted and smooth, about 1–2 minutes. Tip: Use freshly grated Parmesan for the creamiest sauce.
7. Add the cooked penne pasta and seafood back to the skillet, tossing to coat everything in the sauce. Cook for 1–2 minutes until heated through.
8. Remove from heat and fold in the chopped fresh parsley. Tip: Reserve some parsley for garnish for a fresh pop of color.

Here’s the payoff: each bite delivers tender seafood with a spicy kick, balanced by the rich, velvety sauce clinging to every noodle. Serve it straight from the skillet with crusty bread to soak up the extra sauce, or top with extra lemon zest for a bright finish.

Pesto Seafood Pasta

Just when you thought pasta couldn’t get any better. This Pesto Seafood Pasta is your weeknight hero—a creamy, garlicky, seafood-loaded dish that comes together in minutes. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta & Seafood:
– 12 oz dried linguine
– 1 lb large shrimp, peeled and deveined
– 1/2 lb sea scallops, patted dry
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Sauce:
– 1 cup prepared basil pesto
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried linguine to the boiling water and cook for 9-11 minutes, or until al dente according to package directions.
3. While the pasta cooks, pat 1/2 lb sea scallops completely dry with paper towels to ensure a good sear.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Season 1 lb shrimp and the dried scallops evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
6. Add the seasoned shrimp and scallops to the hot skillet in a single layer, cooking for 2-3 minutes per side until the shrimp are pink and opaque and the scallops are golden brown.
7. Remove the cooked seafood from the skillet and set aside on a plate.
8. Reduce the skillet heat to medium and add 3 cloves minced garlic, sautéing for 30 seconds until fragrant.
9. Pour 1 cup prepared basil pesto and 1/2 cup heavy cream into the skillet, stirring constantly to combine.
10. Let the sauce simmer gently for 2 minutes until slightly thickened.
11. Reserve 1/4 cup of the starchy pasta water before draining the cooked linguine.
12. Add the drained linguine and the reserved pasta water directly to the sauce in the skillet, tossing to coat evenly.
13. Stir in 1/2 cup grated Parmesan cheese until melted and fully incorporated into the sauce.
14. Gently fold the cooked shrimp and scallops back into the pasta skillet to warm through for 1 minute.
15. Serve immediately while hot. Silky, herbaceous pesto clings to every strand of pasta, while plump shrimp and sweet scallops add briny depth. For a fresh twist, top with extra Parmesan and a squeeze of lemon right at the table.

Garlic and Herb Seafood Ravioli

Elevate your pasta night with this restaurant-worthy dish. Imagine plump ravioli stuffed with tender seafood, bathed in a garlicky herb butter sauce. It’s a flavor bomb that’s surprisingly simple to pull off.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

For the Ravioli & Filling
– 1 lb fresh cheese or seafood ravioli
– 8 oz raw shrimp, peeled and deveined
– 8 oz bay scallops
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

For the Garlic Herb Sauce
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh basil, chopped
– 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Pat the 8 oz raw shrimp and 8 oz bay scallops completely dry with paper towels.
3. Season the seafood with 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add the seasoned seafood to the hot skillet in a single layer. Cook for 2-3 minutes per side until the shrimp are pink and opaque and the scallops are lightly golden. Tip: Don’t overcrowd the pan to ensure a good sear.
6. Transfer the cooked seafood to a clean plate and set aside.
7. Reduce the skillet heat to medium. Add 4 tbsp unsalted butter and let it melt.
8. Add 4 cloves minced garlic to the butter. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
9. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until reduced by half.
10. Stir in 1/2 cup heavy cream and bring the sauce to a gentle simmer.
11. Whisk in 1/4 cup grated Parmesan cheese until the sauce is smooth and slightly thickened.
12. While the sauce simmers, carefully add the 1 lb fresh ravioli to the boiling water. Cook according to package instructions, usually 3-4 minutes, until they float to the top.
13. Drain the cooked ravioli, reserving 1/4 cup of the pasta water.
14. Return the cooked seafood to the skillet with the sauce. Add the drained ravioli and 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil, and 1/4 tsp red pepper flakes (if using). Toss everything gently to coat. Tip: Add a splash of the reserved pasta water if the sauce needs to be loosened.
15. Cook for 1 final minute over low heat to let the flavors meld. Tip: Taste and adjust seasoning only with a pinch of salt if absolutely necessary, as the Parmesan and seafood are already savory.

Get ready for creamy, pillowy pasta pockets that burst with sweet seafood. The rich, garlicky sauce clings perfectly to every bite, with fresh herbs cutting through the richness. Serve it straight from the skillet with extra Parmesan and crusty bread for dipping.

Seafood Marinara Linguine

Ever crave restaurant-quality pasta without the fuss? This Seafood Marinara Linguine delivers bold flavor in under 30 minutes. Elevate your weeknight dinner with juicy shrimp and tender scallops simmered in a garlicky tomato sauce.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the pasta:
– 12 oz linguine
– 1 tbsp salt

For the seafood and sauce:
– 1 lb large shrimp, peeled and deveined
– 1/2 lb sea scallops
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 1 (28 oz) can crushed tomatoes
– 1/2 cup dry white wine
– 1/4 cup fresh basil, chopped
– Salt and black pepper

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add 1 tbsp salt and 12 oz linguine, stirring immediately to prevent sticking.
2. Cook linguine for 9-11 minutes until al dente, stirring occasionally. Drain and set aside, reserving 1/2 cup pasta water.
3. Pat 1 lb shrimp and 1/2 lb scallops completely dry with paper towels—this ensures a perfect sear.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add shrimp and scallops in a single layer, searing for 2 minutes per side until lightly browned. Transfer to a plate.
6. Reduce heat to medium. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.
7. Pour in 1/2 cup white wine, scraping up any browned bits from the bottom of the skillet—this builds depth of flavor.
8. Stir in 1 (28 oz) can crushed tomatoes. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
9. Return seafood to the skillet along with cooked linguine and 1/4 cup chopped basil. Toss gently to combine.
10. If the sauce is too thick, add reserved pasta water 2 tbsp at a time until desired consistency is reached. Season with salt and black pepper.

Get ready for a vibrant dish where al dente linguine cradles plump seafood in a tangy, herb-kissed marinara. Serve immediately with extra basil and a sprinkle of red pepper flakes for heat, or pair with garlic bread to soak up every last drop of sauce.

White Wine Seafood Carbonara

Unlock restaurant-quality pasta in 30 minutes flat. This White Wine Seafood Carbonara swaps heavy cream for a silky, bright sauce that clings to every strand. Grab your skillet—let’s get saucy.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta & Seafood:
– 12 oz spaghetti
– 1 lb large shrimp, peeled and deveined
– 8 oz scallops, patted dry
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper

For the Sauce & Finish:
– 4 slices thick-cut bacon, diced
– 3 garlic cloves, minced
– 1/2 cup dry white wine (like Sauvignon Blanc)
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 12 oz spaghetti and cook for 9–11 minutes until al dente, reserving 1 cup pasta water before draining.
2. While pasta cooks, pat 1 lb shrimp and 8 oz scallops dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and scallops, cooking for 2–3 minutes per side until opaque. Transfer to a plate.
4. In the same skillet, add diced bacon over medium heat. Cook for 5–7 minutes until crispy, stirring occasionally. Tip: Render the bacon slowly for maximum crispiness without burning.
5. Add 3 minced garlic cloves to the bacon fat and cook for 30 seconds until fragrant.
6. Pour in 1/2 cup white wine, scraping up any browned bits from the pan. Simmer for 2–3 minutes until reduced by half.
7. Reduce heat to low. Whisk 2 eggs and 1/2 cup Parmesan in a bowl. Tip: Temper the eggs by slowly whisking in 1/4 cup reserved pasta water to prevent scrambling.
8. Add drained spaghetti to the skillet with the wine sauce. Toss to coat evenly.
9. Remove skillet from heat. Quickly stir in the egg-Parmesan mixture, tossing constantly until the sauce thickens and coats the pasta. Tip: Work fast off the heat to create a creamy emulsion without curdling.
10. Fold in cooked seafood, crispy bacon, and 1/4 cup chopped parsley. Add more reserved pasta water, 1 tbsp at a time, if the sauce is too thick.

A luscious, velvety sauce wraps around each strand, with pops of briny seafood and salty bacon in every bite. Serve immediately with extra Parmesan and a crisp white wine for the ultimate weeknight upgrade—leftovers don’t stand a chance.

Seafood and Spinach Orzo

Unlock a restaurant-worthy meal in under 30 minutes. This creamy orzo packs shrimp, spinach, and a garlicky lemon sauce for a flavor bomb that’s both elegant and easy.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Orzo & Seafood:

• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 1 cup dry orzo pasta
• 2 cups low-sodium chicken broth
• 5 oz fresh baby spinach

For the Sauce:

• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb shrimp in a single layer. Cook for 2 minutes per side until pink and opaque, then transfer to a plate. Tip: Don’t crowd the pan to ensure a good sear.
3. In the same skillet, add 1 cup orzo. Toast for 1 minute, stirring constantly, until lightly golden.
4. Pour in 2 cups chicken broth. Bring to a boil, then reduce heat to medium-low.
5. Simmer uncovered for 9 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
6. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
7. Add 1/2 cup heavy cream, 1/4 cup Parmesan, 2 tbsp lemon juice, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until cheese melts and sauce thickens slightly, about 2 minutes.
8. Fold in 5 oz spinach and cook for 1-2 minutes until just wilted. Tip: Wilt spinach in batches if your skillet is full.
9. Return the cooked shrimp to the skillet. Gently stir to combine and heat through for 1 minute. Tip: For extra flavor, deglaze the skillet with a splash of broth before adding the cream.

A creamy, tangy sauce clings to every tender bite of orzo and shrimp. The spinach adds a fresh pop of green, while the red pepper flakes give a subtle kick. Serve it straight from the skillet with crusty bread for soaking up the sauce, or top with extra Parmesan and lemon zest for a bright finish.

Chili Lime Seafood Tagliatelle

Tired of basic pasta? This Chili Lime Seafood Tagliatelle is your weeknight hero. It’s a zesty, restaurant-worthy dish that comes together fast. Get ready for a flavor explosion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Seafood and Pasta:
– 12 oz tagliatelle pasta
– 1 lb mixed seafood (such as shrimp and scallops), peeled and deveined
– 2 tbsp olive oil
– Salt and black pepper
For the Sauce:
– 4 cloves garlic, minced
– 1 red chili pepper, finely chopped
– Zest and juice of 2 limes
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup fresh cilantro, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tagliatelle pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside, reserving 1/4 cup of the pasta water.
4. Pat the mixed seafood dry with paper towels to ensure a good sear.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add the seafood to the skillet in a single layer and season with salt and black pepper.
7. Cook the seafood for 2-3 minutes per side until opaque and lightly browned, then transfer it to a plate.
8. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
9. Sauté the minced garlic and chopped red chili pepper for 1 minute until fragrant, being careful not to burn the garlic.
10. Pour in the lime juice and chicken broth, scraping up any browned bits from the bottom of the skillet.
11. Stir in the heavy cream and lime zest, then bring the sauce to a gentle simmer.
12. Let the sauce simmer for 3-4 minutes until it thickens slightly and coats the back of a spoon.
13. Add the cooked pasta and reserved pasta water to the skillet, tossing to coat evenly.
14. Gently fold in the cooked seafood and chopped cilantro, heating for 1 minute until warmed through.
15. Remove the skillet from the heat and serve immediately.
Ready to dive in? The tagliatelle is perfectly tender, coated in a creamy, tangy sauce with a spicy kick from the chili. For a fresh twist, top it with extra lime wedges and a sprinkle of cilantro right before serving.

Seafood and Mushroom Alfredo

Zap your taste buds with a creamy, umami-packed pasta that’s faster than takeout. This Seafood and Mushroom Alfredo blends tender shrimp, scallops, and earthy mushrooms in a rich Parmesan sauce. Get ready to ditch the jar—this homemade version is a weeknight game-changer.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the pasta and seafood:
– 12 oz fettuccine pasta
– 1 tbsp olive oil
– 8 oz large shrimp, peeled and deveined
– 8 oz sea scallops, patted dry
– Salt and black pepper

For the mushrooms and sauce:
– 8 oz cremini mushrooms, sliced
– 4 tbsp unsalted butter
– 3 garlic cloves, minced
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1/4 tsp nutmeg

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook for 10–12 minutes until al dente, then drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Season the shrimp and scallops with salt and pepper, then add to the skillet. Cook for 2–3 minutes per side until opaque and lightly browned. Remove and set aside.
3. In the same skillet, melt 2 tbsp of butter over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
4. Add the remaining 2 tbsp of butter and minced garlic to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
5. Pour in the heavy cream and bring to a gentle simmer over medium heat. Let it cook for 3–4 minutes, stirring constantly, until slightly thickened.
6. Reduce the heat to low and stir in the grated Parmesan cheese and nutmeg until the sauce is smooth and creamy, about 2 minutes.
7. Return the cooked seafood and drained pasta to the skillet. Toss everything together for 1–2 minutes until evenly coated and heated through.

All done! The sauce clings luxuriously to each strand of pasta, while the seafood stays juicy and the mushrooms add a meaty bite. For a twist, top with fresh parsley or a squeeze of lemon to brighten the rich flavors.

Sun-Dried Tomato and Seafood Rotini

Kick your weeknight dinner up a notch with this vibrant, restaurant-worthy pasta. Sun-dried tomatoes and a mix of seafood create a briny, savory sauce that clings perfectly to every twist of rotini. It’s a flavor-packed dish that comes together faster than takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta & Seafood:
– 12 oz rotini pasta
– 1 tbsp olive oil
– 1 lb mixed seafood (such as shrimp and scallops), peeled and deveined
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Sauce:
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 oz of rotini pasta to the boiling water and cook for 10-12 minutes, or until al dente (check package instructions).
3. While the pasta cooks, pat the 1 lb of mixed seafood dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the seasoned seafood to the skillet in a single layer and cook for 2-3 minutes per side, until the shrimp are pink and opaque and the scallops are golden. Tip: Do not overcrowd the pan to ensure a good sear. Remove seafood to a plate and set aside.
6. In the same skillet, add 2 tbsp of olive oil and reduce heat to medium.
7. Add the 3 cloves of minced garlic and cook for 1 minute, stirring constantly, until fragrant.
8. Stir in the 1/2 cup of chopped sun-dried tomatoes and cook for 1 more minute.
9. Pour in the 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.
10. Reduce heat to low and stir in the 1 cup of heavy cream. Let the sauce simmer gently for 3-4 minutes until slightly thickened.
11. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
12. Add the drained pasta and the cooked seafood back to the skillet with the sauce.
13. Toss everything together over low heat, adding the reserved pasta water a little at a time if the sauce seems too thick. Tip: The starchy pasta water helps the sauce emulsify and cling to the pasta.
14. Remove the skillet from the heat and stir in the 1/2 cup of grated Parmesan cheese until melted.
15. Fold in the 1/4 cup of chopped fresh basil just before serving. Tip: Adding the basil at the end preserves its bright flavor and color.
Every bite delivers a perfect mix of chewy rotini, tender seafood, and a creamy, tangy sauce. The sun-dried tomatoes add a concentrated burst of umami that balances the richness beautifully. Elevate it by serving in shallow bowls with extra basil and a sprinkle of red pepper flakes for a subtle kick.

Seafood Lasagna with Ricotta

Hear me out: this seafood lasagna with ricotta is the ultimate cozy dinner hack. It’s creamy, briny, and so much easier than you think—perfect for impressing a crowd without the stress.

Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

For the seafood filling:
– 1 lb raw shrimp, peeled and deveined
– 1 lb bay scallops
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 tsp red pepper flakes

For the ricotta mixture:
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 tsp salt
– 1/4 tsp black pepper

For assembly:
– 12 no-boil lasagna noodles
– 24 oz jarred marinara sauce
– 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add minced garlic and red pepper flakes to the skillet; sauté for 1 minute until fragrant.
4. Add shrimp and scallops to the skillet; cook for 4–5 minutes until opaque and just cooked through. Tip: Don’t overcook the seafood here—it will finish baking in the oven.
5. Remove skillet from heat and set aside.
6. In a medium bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and black pepper. Mix until fully blended.
7. Spread 1/2 cup marinara sauce evenly on the bottom of a 9×13-inch baking dish.
8. Arrange 4 lasagna noodles in a single layer over the sauce.
9. Spread half of the ricotta mixture evenly over the noodles.
10. Top with half of the cooked seafood mixture.
11. Sprinkle 1/2 cup mozzarella cheese over the seafood.
12. Repeat layers: sauce, noodles, remaining ricotta, remaining seafood, and 1/2 cup mozzarella.
13. Finish with a final layer of noodles, remaining marinara sauce, and remaining 1 cup mozzarella. Tip: Cover the noodles completely with sauce to prevent them from drying out.
14. Cover the baking dish tightly with aluminum foil.
15. Bake at 375°F for 30 minutes.
16. Remove foil and bake for an additional 15 minutes until the cheese is bubbly and golden. Tip: Let it rest for 10 minutes before slicing—this helps the layers set cleanly.
17. Serve warm.

Warm, cheesy layers hug tender shrimp and scallops in every bite. The ricotta adds a light creaminess that balances the tangy marinara perfectly. Try it with a crisp green salad or garlic bread for a full feast.

Herbed Butter Seafood Ziti

Just when you thought pasta couldn’t get better, we’re adding seafood and herbed butter. Jump into this creamy, savory dish that’s perfect for a weeknight win or a weekend feast.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Pasta & Seafood
– 12 oz ziti pasta
– 1 lb mixed seafood (such as shrimp and scallops), peeled and deveined
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Herbed Butter Sauce
– 1/2 cup unsalted butter
– 4 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh basil, chopped
– 1 tsp dried oregano
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the ziti pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (firm to the bite).
3. Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
4. Pat the mixed seafood dry with paper towels to ensure a good sear.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the seafood to the skillet in a single layer and cook for 2-3 minutes per side, until opaque and lightly browned.
7. Transfer the cooked seafood to a plate and set aside.
8. Reduce the heat to medium and add the unsalted butter to the same skillet, melting it completely.
9. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
10. Stir in the chopped parsley, basil, dried oregano, and optional red pepper flakes, cooking for 30 seconds to release the herbs’ flavors.
11. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally, for 3-4 minutes until slightly thickened.
12. Add the grated Parmesan cheese to the sauce, stirring continuously until fully melted and smooth, about 2 minutes.
13. Return the cooked pasta and seafood to the skillet, tossing gently to coat everything in the sauce.
14. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
15. Remove from heat and let the dish rest for 2 minutes before serving to allow the flavors to meld.

Rich, creamy sauce clings to every bite of tender ziti and succulent seafood, with the herbed butter adding a fragrant, savory depth. Serve it straight from the skillet for a rustic touch, or garnish with extra fresh herbs and a sprinkle of Parmesan for an elegant presentation. This dish pairs beautifully with a crisp white wine or a simple green salad to balance the richness.

Seafood and Artichoke Penne

Ditch the boring pasta routine—this Seafood and Artichoke Penne brings restaurant luxury to your kitchen in under 30 minutes. Creamy, briny, and packed with flavor, it’s the ultimate weeknight upgrade that feels fancy without the fuss. Grab your skillet and let’s dive in.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the pasta:
– 12 oz penne pasta
– 1 tbsp salt

For the seafood and vegetables:
– 1 lb large shrimp, peeled and deveined
– 8 oz sea scallops
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1 cup cherry tomatoes, halved
– 3 cloves garlic, minced
– 2 tbsp olive oil

For the sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup dry white wine
– 1 tsp lemon zest
– 1/4 tsp red pepper flakes
– Salt and black pepper

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add 1 tbsp salt and 12 oz penne pasta. Cook for 9–11 minutes until al dente, then drain and set aside.
2. Pat 1 lb shrimp and 8 oz scallops completely dry with paper towels to ensure a good sear.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add shrimp and scallops to the skillet in a single layer. Sear for 2–3 minutes per side until shrimp turn pink and scallops develop a golden crust. Transfer to a plate.
5. Reduce heat to medium. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
6. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Simmer for 2 minutes until reduced by half.
7. Stir in 1 cup heavy cream, 1/2 cup Parmesan, and 1 tsp lemon zest. Cook for 3–4 minutes, stirring constantly, until the sauce thickens slightly.
8. Add 1 can artichoke hearts and 1 cup cherry tomatoes to the sauce. Simmer for 2 minutes to warm through.
9. Return the cooked seafood and drained pasta to the skillet. Toss everything together for 1–2 minutes until evenly coated and heated through. Season with salt and black pepper.
10. Serve immediately, garnished with extra Parmesan if desired.

Silky cream clings to every noodle, while plump shrimp and tender scallops deliver a briny sweetness balanced by the tang of artichokes. For a fresh twist, top with chopped parsley or a squeeze of lemon right before serving—it brightens the rich sauce beautifully. This dish pairs perfectly with crusty bread to soak up every last drop.

Conclusion

Versatile and convenient, these 29 frozen seafood pasta recipes prove that delicious, impressive meals are just minutes away. We hope you find a new family favorite! Give one a try this week, then drop a comment below to tell us which you loved. Don’t forget to share this roundup on Pinterest to help other home cooks discover these easy, tasty ideas.