Amazing 25-Minute Tomato Seafood Pasta

If you’re staring down a busy Tuesday night and dreaming of something fast, fresh, and truly satisfying, let me introduce you to the magic of Tomato Seafood Pasta. I’m Daniel, and I started Reciqa because I truly believe that incredible, comforting food shouldn’t require hours of labor or a dozen fancy gadgets. Cooking, for me, has always been about finding that sweet spot where ease meets amazing flavor—it’s the connection you make when you bring something delicious to the table.

I look for recipes that bring joy without the stress. My philosophy is simple: use the best quality ingredients you can find for the core flavors, and then keep the process straightforward. That’s exactly what we’re doing here with this quick Italian classic. This seafood tomato pasta is proof that you can have restaurant-quality taste in under 30 minutes. Forget complicated simmering; we’re focusing on searing the shrimp and scallops just right so they stay tender while the bright tomato sauce comes together. Trust me, once you see how fast this comes together, it’ll become your new weeknight champion.

Why You Will Love This Tomato Seafood Pasta

This recipe for Tomato Seafood Pasta is the answer to those nights when you want real Italian flavor but only have a tiny window of time to cook. It’s straightforward, uses minimal dishes, and highlights the natural sweetness of the ocean paired with bright tomatoes. I promise, this isn’t the kind of recipe that leaves you scrubbing pots for an hour afterward!

• It’s incredibly fast! We are talking about a total time commitment of about 25 minutes, which is faster than most delivery services.
• The fresh seafood sings! Searing the shrimp and scallops briefly keeps them perfectly tender and sweet.
• It’s flexible. You can easily swap out the seafood or even add a pinch of chili flakes if you like a little heat.

Quick Prep and Cook Times

Honestly, the prep time is a dream—just 10 minutes to get everything ready to go. Then, the actual cooking takes maybe 15 minutes on the stovetop. This means you can serve this delicious main dish before the kids even finish setting the table. It’s built for busy weeknights!

Flavorful Ingredients

We keep the sauce simple so the seafood can truly shine. Don’t skimp on the quality of your tomato sauce here; that’s where most of the flavor base comes from. The dried basil might seem simple, but when it hits that warm sauce, it blooms beautifully, complementing the delicate flavor of the fresh shrimp and scallops.

Essential Ingredients for Your Tomato Seafood Pasta

When we talk about making a great Tomato Seafood Pasta this quickly, the ingredients have to do all the heavy lifting—and they do! Since the cook time is so short, you can’t afford to use anything that needs a long time to develop flavor. That’s why I’m super specific about what goes into the pan. We need 12 ounces of spaghetti, which is the perfect amount to feed four hungry people. Then we move to the stars of the show: the seafood!

Make sure you have 8 ounces each of shrimp and scallops ready to go. Remember, these cook in minutes, so having them prepped and waiting is crucial. For the sauce, we’re using 2 cups of good quality tomato sauce—and I mean *good*. Don’t grab the watery stuff; you want something rich. A teaspoon of dried basil is all we need to give it that classic Italian aroma. It sounds simple, but these core components are what make this dish sing.

Ingredient	Amount	Preparation Note
Spaghetti	12 ounces	Cook according to package directions
Olive Oil	1 tablespoon	For searing
Shrimp	8 ounces	Peeled and deveined if necessary
Scallops	8 ounces	Pat dry before cooking
Tomato Sauce	2 cups	Use your favorite high-quality brand
Dried Basil	1 teaspoon	For seasoning the sauce

Selecting Fresh Seafood

This is where you can make or break your Tomato Seafood Pasta. If you can get fresh, never-frozen shrimp and scallops, grab them! If you’re buying them from the counter, make sure they smell like the ocean, not fishy. If you have to use frozen, thaw them slowly in the fridge overnight. Patting them really dry before they hit the hot oil is a secret weapon—it helps them sear instead of steam. Nobody wants rubbery seafood, right?

Sauce Components

As for the tomato sauce note I included—it’s serious! Because we’re only simmering the sauce for five minutes, it doesn’t have time to deepen its flavor naturally. So, start with a sauce that tastes great straight out of the jar. The dried basil is perfect here because it rehydrates beautifully in the heat and releases that lovely herbal scent without needing fresh herbs, which keeps our prep time down.

Pasta Selection

I always opt for spaghetti because those long strands wrap around the sauce and the small pieces of seafood perfectly. 12 ounces is the standard amount for four servings, which usually means a nice big bowl for everyone without leftovers, though they reheat okay too! If you prefer something shorter, linguine or even fettuccine would work just as well. For more quick dinner ideas, check out this quick and easy chicken spaghetti.

Step-by-Step Method for Perfect Tomato Seafood Pasta

Okay, buckle up, because this is where the speed of this Tomato Seafood Pasta really shines. We’re moving fast, but we aren’t cutting corners on flavor. The key here is setting yourself up so that once the seafood is cooking, you can immediately start the sauce. It’s all about timing those quick steps perfectly so everything finishes together!

Preparing the Pasta Base

First things first, get that 12 ounces of spaghetti going in a big pot of salted water. Cook it according to the package directions, but I always pull mine out about a minute before the suggested time. We want it truly al dente because it’s going to finish cooking when we toss it in the sauce later. Once it’s ready, drain it well and set it aside. Don’t rinse it! We want that little bit of starch clinging to the noodles.

Searing the Seafood Quickly

Next, grab your largest skillet—we want plenty of room for tossing later. Heat 1 tablespoon of olive oil over medium heat. When it shimmers, toss in your 8 ounces of shrimp and 8 ounces of scallops. This step is crucial: cook them briefly! We are looking for just 2 to 3 minutes total. You’ll know they are done when the shrimp turn pink and both types of seafood look opaque. As soon as they look cooked through, scoop them right out of the skillet and put them on a clean plate. Leave all those yummy brown bits in the pan!

Building the Simple Tomato Basil Sauce

Now, pour your 2 cups of tomato sauce right into that same hot skillet—yes, right over the bits the seafood left behind! Stir in that teaspoon of dried basil. Let this sauce simmer gently for about 5 minutes. This short simmer is all it takes to let the basil infuse the sauce and pick up all that seafood flavor left in the pan, creating the base for our amazing seafood tomato pasta.

Final Assembly and Tossing

Once the sauce has simmered for those five minutes, return the seared shrimp and scallops back into the skillet. Give it a quick stir. Now, add all that drained pasta right on top of the sauce and seafood mixture. Use tongs to toss everything together vigorously. You want every strand of spaghetti coated in that beautiful tomato basil sauce and nestled up against some seafood. Keep tossing for about a minute until everything is piping hot and perfectly combined. Serve immediately!

Tips for Success Making Tomato Seafood Pasta

Even though this Tomato Seafood Pasta is quick, a few little tricks will elevate it from a simple weeknight meal to something truly special. My goal is always to ensure the freshest taste possible, even when time is tight. Pay attention to these details, and you’ll get restaurant-quality results every time you make this dish.

Avoiding Overcooked Seafood

Seriously, pull the shrimp and scallops out of the pan when you think they are *almost* done. I mean it! They will continue to cook for a minute or two after you set them aside, and they’ll get another quick blast of heat when you toss them back in the sauce at the end. If you wait until they look perfectly cooked in the hot skillet, they will be tough and chewy by the time you serve the pasta. It’s better to slightly undercook them initially. For more tips on cooking seafood perfectly, check out resources on seafood safety and handling.

Sauce Flavor Depth

Since we aren’t slow-cooking this sauce, the quality of your base tomato sauce really matters. If you taste your sauce after simmering and it seems a little flat, don’t just reach for salt. Try adding a tiny pinch of sugar—just a whisper—to balance the acidity of the tomatoes. Also, a quick squeeze of fresh lemon juice right at the end brightens up the entire seafood flavor profile beautifully, making your easy pasta taste complex. If you are looking for other quick, flavorful meals, you might enjoy this sriracha honey salmon bowls recipe.

Frequently Asked Questions About Tomato Seafood Pasta

I get so many questions about tweaking my recipes, which I love! It means you’re getting in the kitchen and making them your own. Here are a few things people often ask when they are making this quick Tomato Seafood Pasta dish.

How can I add vegetables to this Tomato Seafood Pasta?

That’s a great way to bulk up this easy pasta! Since we are cooking fast, you need veggies that cook quickly too. I highly recommend stirring in a few big handfuls of fresh spinach right when you add the tomato sauce to the skillet; it wilts down in seconds. Chopped zucchini or thinly sliced mushrooms are also great, but you should sauté them for about 3-4 minutes in the olive oil *before* you add the seafood. Don’t cook them too long, or they get mushy! For more vegetable ideas, see this layered zucchini ricotta melts recipe.

Can I use frozen seafood in this recipe?

Yes, you absolutely can use frozen shrimp and scallops, especially if you’re in a pinch! The key to success with frozen seafood in this seafood tomato pasta is proper thawing. Never thaw them on the counter at room temperature—that’s not safe. Thaw them overnight in the refrigerator. Before they hit the hot skillet, you must pat them bone dry with paper towels. Any excess water will lower the pan temperature and make them steam instead of sear.

What pasta shape works best besides spaghetti for Tomato Seafood Pasta?

Spaghetti is my go-to because it feels classic, but any long, sturdy noodle works wonderfully. Think about shapes that can grab onto that tomato basil sauce. Linguine is a fantastic substitute. If you prefer short pasta, rigatoni or penne are surprisingly good choices because the sauce gets trapped inside those tubes. Just make sure whatever you choose, you cook it just shy of al dente for the best final texture in your Tomato Seafood Pasta.

Storing and Reheating Your Tomato Seafood Pasta

Even though this dish tastes best right out of the pan, sometimes you have leftovers—and that’s okay! We want to make sure that when you revisit your Tomato Seafood Pasta the next day, it still tastes fantastic and the seafood hasn’t turned tough. Because we are dealing with delicate seafood, a few simple rules will keep your leftovers safe and tasty.

My biggest tip is to try to store the sauce and pasta separately if you think you’ll have a lot leftover. If you mix it all together, the pasta soaks up all the sauce while cooling, which can make reheating tricky. But if you must store it all together, just follow these guidelines for the best results.

Storage Item	Container Type	Refrigeration Limit
Mixed Pasta and Sauce	Airtight Container	Up to 2 days
Sauce Only	Airtight Container	Up to 4 days

Best Practices for Storing Leftovers

Safety first! Make sure you get your leftovers into the fridge within two hours of serving. Use shallow, airtight containers—this helps the food cool down quickly, which is important for food safety. If you mixed everything together, try to eat it within two days. If you only saved the leftover sauce, it’s usually good for about four days. Make sure the container is completely sealed so that wonderful tomato basil scent doesn’t take over your fridge!

Reheating for Optimal Flavor

When reheating, the goal is gentle warmth, not a second round of hard cooking, especially for the shrimp and scallops. Avoid the microwave if you can, as it tends to dry seafood out fast. If you must use it, use short bursts (30 seconds) and add a tiny splash of water or broth to create steam.

My preferred method for reheating this easy pasta is on the stovetop. Place the leftovers in a skillet over low to medium-low heat. Add just a tablespoon or two of water or extra tomato sauce. Stir gently until everything is heated through. This added moisture keeps the seafood tender and prevents the pasta from sticking to the bottom of the pan. It should take about 5 to 7 minutes to warm perfectly.

Share Your Tomato Seafood Pasta Creation

I’ve shared all my secrets for getting this quick and flavorful Tomato Seafood Pasta onto your table in under 30 minutes. Now, I really want to see what you’ve made! Cooking is meant to be shared, and I love seeing your kitchen creations. Did you use scallops, or did you swap in some mussels instead? Did you add that pinch of red pepper flake I mentioned?

Don’t be shy! Head down to the comments section below and let me know how it turned out. Rate the recipe if you loved it—your feedback helps other cooks trust this recipe, and that’s what Reciqa is all about: building community through good, honest food. If you snap a picture of that beautiful tangle of spaghetti, shrimp, and that bright tomato sauce, tag me on social media! I can’t wait to celebrate your success in making this amazing seafood tomato pasta.

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