Seafood Pasta
These recipes use shrimp, shellfish, tuna, salmon, and more so you can prepare a meal to suit everyone's seafood tastes.
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Yellow sweet peppers, artichoke hearts, ripe olives, and a light lemon-herb dressing highlight this delicious -- and pretty -- pasta salad.
Jalapeno peppers heat up this shrimp, tomato, and pasta medley.
To cut prep time when making this pretty pasta salad, substitute one 9-ounce can of water-pack, solid white tuna, drained and broken into small chunks, for the cooked fresh tuna.
Stir-fry a colorful blend of shrimp, fennel, and snow peas and toss with pasta in a light wine sauce.
The flavorful fish becomes a star player when teamed with crunchy broccoli and fluffy couscous in a super 20-minute meal.
These tender bites of rice noodles, fresh vegetables, and herbs are traditionally served for New Year's. Wrap each appetizer roll in rice paper, sheets of pressed rice paste that can be found at Asian specialty markets or some large supermarkets.
A sophisticated little twist with Citrus Vinaigrette makes a summer-fresh dressing for this shrimp dish and adds super flavor. Just about any shape of pasta works in this salad, including spaghetti.
Peas are the traditional side dish with this oh-so-easy variation of a favorite.
Not one but two shellfish favorites make this simple pasta dish a surefire winner.
Shrimp, garden-fresh vegetables, and flavor-packed pasta are coated with a creamy basil and lemon sauce to create this one-dish dinner.
Lobster, brie cheese, and asparagus combine for this very sophisticated lasagna.
A lively lemon, caper, and wine sauce sparks the flavor of the salmon and pasta in this quick classic.
Weeknight convenience, Sunday night comfort, anytime taste. Feel free to substitute any pesto you please.
Shrimp gets Pan-Asian treatment in this pasta dish with fresh vegetables and a homemade sauce fired up with red chili paste. Look for red chili paste in Asian markets and specialty sections of supermarkets.
As any Italian cook knows, garlic, butter, shrimp, and pasta were made for each other. But using roasted garlic can make the best even better.
A few hours before dinner, shell and devein the shrimp, chop the vegetables, snip the herbs, and stash all in the fridge. Just before dinner, as the pasta cooks, retrieve the bits and pieces and put the main dish together -- in minutes.
One fresh or frozen lobster tail weighing 10 to 12 ounces yields just the right amount of cooked meat for this richly sauced pasta dish.
If you are using the smoked salmon in this rich and flavorful dish, omit the salt when cooking the pasta. You'll find the smoked salmon adds all the saltiness you need.
Be sure to fold the salmon gently into this fresh-tasting mixture so it stays in nice big chunks.
Who could resist this shrimp and pasta dish? Sweet and spicy peanut sauce dresses up whimsical bow-tie pasta, colorful and crisp sweet peppers, and best of all, the special treat of grilled shrimp.
Fresh tuna and other firm-fleshed fish are well suited to this fish-and-vegetable stir-fry because they hold their shape well while being quickly cooked and stirred.
When sugar snap peas are out of season for this wine-flavored pasta toss, switch to fresh Chinese pea pods, cut in half crosswise.
Japanese buckwheat (soba) noodles, tossed with orange sections and red onion, then topped with a balsamic marinated salmon, add a subtle earthy flavor to this hearty dish.
