Ultimate Feast of Seven Fishes Pasta Recipe – Easy & Perfect

Name: Ultimate Feast of Seven Fishes Pasta Recipe - Easy & Perfect
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz spaghetti or linguine; 8 oz shrimp, peeled and deveined; 8 oz scallops, fresh or frozen; 1 lb mussels, cleaned and debearded; 8 oz lump crab meat; 2 tbsp olive oil; 4 cloves garlic, minced; 2 small shallots, finely diced; 1 cup cherry tomatoes, halved; ½ cup dry white wine; 2 tbsp butter; ¼ cup fresh parsley, chopped; 1 tbsp lemon juice; Salt and pepper to taste; Red pepper flakes (optional)

Posted on October 22, 2025

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Picture this: It’s Christmas Eve, the scent of garlic sizzling in olive oil fills the air, and the table is set with more seafood than you ever thought possible. Welcome to the Feast of the Seven Fishes, an Italian-American tradition that celebrates the holiday with an abundance of seafood dishes. But let’s be real—who has time to make seven different recipes? So, I took all the best flavors of this festive feast and created one show-stopping dish: Seafood Pasta that’s easy, delicious, and perfect for any occasion.

Growing up, my family would spend hours preparing fish dishes on Christmas Eve. But as much as I love tradition, I’ve found that this pasta is a way to honor it without spending all day in the kitchen. It’s rich, full of flavor, and features the stars of the sea—shrimp, scallops, crab, and mussels—bathed in a luscious white wine and garlic sauce. Trust me, it’s the kind of recipe that’ll make you look like a chef, even if your cooking style is more “organized chaos.”

Why You’ll Love This Recipe

Okay, let me tell you why this is the seafood pasta recipe you need in your life. Whether you’re celebrating the Feast of the Seven Fishes or just craving an indulgent dinner, this dish checks all the boxes. Here’s why:

All the best seafood in one dish: Shrimp, scallops, mussels, and crab make this a true feast-worthy meal.
Quick and easy: Done in under an hour, so you spend less time cooking and more time enjoying. Perfect for holiday madness!
A crowd-pleaser: This recipe has wowed everyone from seafood lovers to picky eaters. Trust me, your guests will be asking for seconds.
Restaurant-quality flavors at home: The combination of garlic, white wine, and fresh herbs will make you feel like you’re dining seaside in Italy.

Whether it’s the holidays, a special celebration, or just a random Tuesday, this seafood pasta will bring a little magic to your table.

What Ingredients You’ll Need

Here’s the thing: this recipe uses simple ingredients that come together in the most magical way. I’ll break it down for you so you know why each one matters.

Spaghetti or linguine: 12 oz (340g) of your favorite pasta. I love linguine for this recipe—it feels fancy but is actually super easy to twirl.
Shrimp: 8 oz (225g), peeled and deveined. I prefer jumbo shrimp, but use whatever you’ve got!
Scallops: 8 oz (225g), fresh or frozen. If frozen, thaw and pat dry before cooking to get that gorgeous sear.
Mussels: About 1 lb (450g), cleaned and debearded. I’ll show you how to prep them in case you’re new to mussels—it’s easier than you think.
Crab meat: 8 oz (225g) of lump crab meat. You can use fresh or canned, but I promise the fresh stuff is worth the splurge.
Olive oil: 2 tbsp for sautéing everything. Use a good-quality extra virgin olive oil for that authentic Mediterranean flavor.
Garlic: 4 cloves, minced. No skimping here—garlic is the heart and soul of this dish.
Shallots: 2 small, finely diced. Adds a subtle sweetness that balances the garlic.
Cherry tomatoes: 1 cup (150g), halved. They pop with flavor and add a touch of brightness.
White wine: ½ cup (120ml). Use a dry white wine—something you’d actually enjoy drinking. Pinot Grigio is my go-to.
Butter: 2 tbsp, for a velvety sauce that brings everything together.
Fresh parsley: ¼ cup, chopped. Adds a pop of color and freshness.
Lemon juice: 1 tbsp, for a zesty finish.
Salt and pepper: To taste. Start light—you can always add more later.
Red pepper flakes: Optional but recommended for a little kick.

Quick tip: If you’re buying frozen seafood, make sure to thaw it properly before cooking. Just pop it in the fridge overnight or soak sealed packages in cold water for about 30 minutes.

Equipment Needed

You don’t need a fancy kitchen to make this pasta—it’s all about simple tools that most of us already have.

Large pot: For boiling the pasta. I use the biggest one I have because spaghetti needs plenty of room to move around.
Large skillet: A wide, deep skillet is perfect for cooking the seafood and making the sauce.
Mixing bowls: For prepping the seafood and other ingredients.
Tongs: Essential for tossing the pasta in the sauce.
Colander: For draining the pasta. Pro tip: Save some pasta water before you drain—it’s liquid gold for the sauce.
Knife and cutting board: For chopping garlic, shallots, and parsley. A sharp knife makes everything easier.
Microplane or zester: For grating lemon zest, if you’re feeling fancy.

Honestly, the most important thing is a great attitude—and maybe some Christmas music to set the mood.

How to Make It: Step-by-Step

Alright, let’s get cooking! Follow these steps, and you’ll have a seafood pasta feast ready in no time.

Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
Prep the mussels: If they’re not already cleaned, scrub the shells and remove the beards. Discard any mussels that don’t close when tapped.
Sear the scallops: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat scallops dry and season with salt and pepper. Sear for 2 minutes per side until golden brown. Remove and set aside.
Sauté shrimp and garlic: In the same skillet, add another tbsp of olive oil. Cook the shrimp for 2-3 minutes per side until pink. Add garlic and shallots, cooking for 1-2 minutes until fragrant.
Add the mussels: Pour in the white wine and bring to a simmer. Add the mussels, cover the skillet, and cook for 5-7 minutes until the shells open. Discard any unopened mussels.
Create the sauce: Lower the heat and stir in the butter, cherry tomatoes, and red pepper flakes. Let it simmer for 3 minutes, stirring occasionally.
Add the crab and pasta: Gently fold in the crab meat, cooked pasta, and reserved pasta water. Toss everything together until the pasta is coated in the sauce.
Finish with parsley and lemon: Sprinkle fresh parsley and drizzle lemon juice over the top. Give it one last gentle toss.
Serve: Plate the pasta, making sure everyone gets a mix of seafood. Serve immediately while it’s fresh and steamy.

Pro tip: If you’re serving guests, garnish with extra parsley and a few lemon wedges for a pop of color.

My Best Tips & Techniques

Over the years, I’ve learned a few tricks to make this recipe foolproof. Here’s what you need to know:

Don’t overcook the seafood: Shrimp and scallops cook quickly, so keep an eye on them. Overcooked seafood gets rubbery, and nobody wants that.
Season in layers: Add salt and pepper at every stage—when cooking the pasta, searing the scallops, and making the sauce—for balanced flavor.
Save that pasta water: It’s a secret weapon for a silky, well-coated sauce.
Go for fresh seafood if you can: It makes a big difference in flavor. But frozen is totally fine in a pinch—just make sure it’s thawed properly.
Don’t rush the sauce: Let the wine and butter simmer together for a few minutes to deepen the flavors.

And here’s the thing: this recipe is forgiving. If you don’t have scallops, just use more shrimp. If mussels aren’t your thing, skip them. The beauty of this dish is how adaptable it is!

Ways to Mix It Up

Once you’ve mastered the basic recipe, you can take it in so many directions. Here are some fun variations I’ve tried:

Spicy Fra Diavolo Style: Double the red pepper flakes and add a few tablespoons of tomato paste to the sauce for a fiery kick.
Lobster Upgrade: Swap the crab meat for chunks of lobster tail. It’s a splurge, but worth it for special occasions.
Vegetarian Option: Skip the seafood and add sautéed mushrooms, zucchini, and spinach for a veggie-loaded pasta.
Herb Explosion: Mix in fresh basil, thyme, and oregano for a more herby flavor profile.
Cheesy Twist: Stir in ½ cup grated Parmesan at the end for a creamier, cheesier sauce.

Don’t be afraid to experiment! This recipe is a canvas for your creativity.

Serving Ideas & Storage

This seafood pasta is the star of the table, but there are plenty of ways to serve and store it for later.

Serving Suggestions

Perfect for a crowd: Serve family-style on a large platter with lemon wedges and extra parsley for garnish.
Pair it up: I love serving this with a crisp green salad and a glass of chilled white wine.
Fancy it up: Plate individual portions and top with a sprinkle of Parmesan or a drizzle of olive oil.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce.
Freezer: Seafood pasta doesn’t freeze well, but you can freeze the sauce separately for up to 2 months.

Pro tip: If you have leftover pasta, turn it into a seafood pasta bake. Just layer it in a baking dish, top with breadcrumbs and Parmesan, and bake at 375°F for 20 minutes.

Nutritional Info & Health Benefits

Here’s a quick look at the nutritional profile for a serving of this seafood pasta:

Nutrient	Per Serving
Calories	~425
Protein	25g
Carbohydrates	40g
Fat	12g
Fiber	3g

Between the seafood and the fresh ingredients, this dish is packed with protein, omega-3 fatty acids, and essential vitamins. Plus, it feels indulgent without being overly heavy.

Real talk: This isn’t “diet food,” but it’s a wholesome, satisfying meal that beats takeout any day.

Final Thoughts

So that’s my Ultimate Feast of the Seven Fishes Seafood Pasta Recipe! This dish has become a tradition in my house—not just for Christmas Eve, but for any time we want to celebrate with something extra special.

Whether you make this for a holiday feast or a cozy dinner at home, I hope it brings a little joy to your table. Seafood pasta has a way of making you feel fancy, even if you’re just eating in sweats on the couch.

If you try this recipe, let me know how it turns out! Drop a comment below, or tag me on Instagram @yourhandle—I love seeing your creations.

Happy cooking, and may your kitchen smell as amazing as mine does right now!

FAQs

Q: Can I use other types of pasta?

A: Absolutely! Linguine and spaghetti are classic, but fettuccine or even penne work well. Just adjust the cooking time as needed.

Q: What if I don’t have white wine?

A: No problem! You can substitute chicken or vegetable broth for a similar depth of flavor. Or try a splash of lemon juice for acidity.

Q: How do I know if the mussels are safe to eat?

A: Discard any mussels that don’t close when tapped before cooking. After cooking, toss any that haven’t opened. Better safe than sorry!

Q: Can I make this ahead of time?

A: You can make the sauce ahead and store it in the fridge for up to 2 days. Cook the pasta and mix them together just before serving for the best texture.

Q: What’s the best way to reheat leftovers?

A: Heat them gently in a skillet with a splash of pasta water or broth to revive the sauce without drying it out.

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