Festive Christmas Seafood Pasta Recipe

Elevate your holiday table with this incredible Christmas seafood pasta! Imagine a rich, flavorful tomato sauce brimming with succulent lobster, plump scallops, juicy shrimp, and tender clams. This dish offers a touch of luxury perfect for special holiday meals, yet it’s surprisingly straightforward to prepare. Get ready to impress your guests with a memorable, show-stopping main course!

Why You’ll Love This Christmas Seafood Pasta

This luxurious Christmas seafood pasta will become a holiday favorite for so many reasons.

• It boasts a truly restaurant-quality flavor with a depth you’d expect from a fine dining experience.
• The vibrant colors and generous seafood create a beautifully festive presentation that wows guests.
• You can easily customize the seafood options to suit your taste and budget, making it truly yours.
• This impressive dish is ideal for entertaining, allowing you to serve something spectacular without stress.
• It’s more than just a meal; it’s a memorable holiday main course that creates lasting festive memories.

Ingredients

Gather these fresh, high-quality ingredients for crafting a truly special Christmas seafood pasta:

• Produce: Fresh parsley, garlic, lemon.
• Pantry: Olive oil, red pepper flakes, whole peeled tomatoes (San Marzano recommended), clam juice, vegetable broth or chicken broth, tomato paste, sourdough bread.
• Seafood: Lobster (tails or whole), sea scallops, shrimp, fresh clams, sardines.
• Dairy/Other: Unsalted butter, fettuccine pasta, grated Parmesan or Pecorino cheese for serving.

Notes & Substitutions

Sardines are a key flavor builder, adding umami and depth without a “fishy” taste. If you absolutely must omit them, consider a dash of anchovy paste for a similar effect. For tomatoes, San Marzano whole peeled tomatoes offer the best flavor, but any good quality whole peeled tomatoes will work. For an authentic depth of flavor in Italian cuisine, many culinary experts advocate for San Marzano tomatoes. Feel free to swap out the seafood; mussels, calamari, or even firm white fish chunks can be excellent additions or substitutions. While fettuccine is traditional, linguine or bucatini are also fantastic choices for this rich sauce.

Equipment

You’ll need a few essential tools for preparing this delicious Christmas seafood pasta:

• Largest Stockpot: Crucial for building the flavorful sauce.
• Large Pot: For cooking your pasta to perfection.
• Immersion Blender or Standard Blender: To achieve a smooth, silky sauce.
• Food Processor: For making quick, garlicky breadcrumbs.
• Large Skillet: For toasting those irresistible breadcrumbs.
• Slotted Spoon & Serving Bowls: Essential for handling seafood and presenting your dish.

Instructions

Let’s dive into making your own amazing Christmas seafood pasta! This recipe may look extensive, but each step is straightforward and builds towards an incredible meal. Always use your largest pot for the sauce to allow for plenty of room.

1. Prep Ingredients: Start by finely chopping your fresh parsley. Smash the garlic cloves. Prepare your seafood: clean the shrimp, shuck clams if needed, and ensure lobster tails or parts are ready to cook.
2. Start Sauce Base: In your largest pot, heat ¼ to ½ cup of olive oil over medium heat. Add the 6 smashed garlic cloves, 3 sardines, and 2 teaspoons of red pepper flakes. Sauté until the garlic is fragrant and lightly browned, and the sardines have dissolved into the oil, about 5-7 minutes. This builds a robust flavor foundation.
3. Add Tomatoes: Stir in two 28 oz cans of San Marzano peeled whole tomatoes. Continue to sauté over medium heat for about 15 minutes, stirring occasionally and gently breaking up the tomatoes with your spoon as they soften.
4. Blend Sauce Smooth: Remove the pot from the heat. Use an immersion blender directly in the pot to blend the tomatoes and garlic until completely smooth. If you don’t have one, carefully transfer the sauce to a standard blender (blend in batches if necessary) and process until silky, then return it to the pot.
5. Simmer Sauce: Add the 8 oz jar of clam juice, 1 ½ cups of vegetable broth or chicken broth, and almost all of your chopped flat-leaf Italian parsley to the smooth sauce. Stir well to combine. Bring to a gentle simmer over medium-low heat and cook, stirring frequently, for about 45 minutes.
6. Make Garlicky Breadcrumbs: While the sauce simmers, prepare the breadcrumbs. Cube about 4 cups of sourdough bread. Place the cubed bread and 3 peeled garlic cloves into a food processor. Pulse until you have chunky, garlicky crumbs. If you lack a food processor, grate the bread using the largest holes of a cheese grater.
7. Season Breadcrumbs: Heat ⅓ cup of olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring continuously, until they are fragrant and golden brown, which takes about 15-20 minutes. Transfer the toasted crumbs to a bowl. Stir in 1 tablespoon of lemon zest, salt, and black pepper to taste. Set them aside.
8. Thicken Sauce: After 45 minutes of simmering, if your sauce still seems a bit thin, stir in the 6 oz can of tomato paste. Continue to cook, stirring, until the sauce reaches your desired consistency.
9. Cook First Seafood Batch: Add the lobster, scallops, and shrimp to the simmering sauce. Gently submerge them. Cover the pot and cook over medium heat for just 15-20 minutes. Be mindful not to overcook the delicate seafood; it cooks quickly. Remove the pot from the heat once cooked.
10. Remove Cooked Seafood: Using a slotted spoon, carefully remove the cooked lobster, scallops, and shrimp from the sauce. Place them in a bowl and cover to keep warm. This prevents them from overcooking while the clams cook.
11. Cook Pasta: While the clams cook, start boiling a large pot of heavily salted water. Add the 1 lb of fettuccine and cook according to package directions until al dente.
12. Cook Clams: Return the pot with just the sauce to medium heat. Add the fresh clams, cover the pot, and cook for 15-20 minutes, or until all the clams open. Discard any clams that do not open after this time.
13. Return Seafood to Pot: Once the clams are open, gently return the cooked lobster, scallops, and shrimp to the pot with the sauce and clams. Warm everything through for just a minute or two without cooking further.
14. Combine Pasta: In a large serving bowl, toss the hot, cooked pasta with the remaining chopped parsley, 2 tablespoons of butter, and about half of your garlicky breadcrumbs. Add salt, pepper, and a pinch of red pepper flakes to taste.
15. Serve: Plate the pasta in individual bowls. Artfully arrange a generous portion of the seafood mixture on top of each serving. Garnish with a sprinkle of grated Parmesan or Pecorino cheese and more of the garlicky breadcrumbs. Serve any remaining seafood and sauce in separate bowls at the table, along with extra cheese, to complete this stunning Christmas seafood pasta.

Pro Tips & Troubleshooting

Mastering this luxurious Christmas seafood pasta is simple with a few expert tips. Don’t Overcook Seafood: Seafood cooks very quickly! Watch it closely and remove it from the heat as soon as it’s opaque and firm. For optimal safety and to prevent foodborne illness, the USDA provides clear guidelines for safe minimum internal temperatures of seafood. Quality Ingredients Matter: Opt for the freshest seafood you can find and use San Marzano tomatoes for the best flavor. Use Your Largest Pot: A spacious pot is crucial for both the sauce and cooking the pasta evenly. Make-Ahead Tips: You can prepare the sauce up to two days in advance and make the breadcrumbs a day ahead; store separately. Taste and Adjust: Always taste your sauce and breadcrumbs throughout the cooking process, adjusting seasonings as needed. If the sauce is too thin, simmer it longer or add a bit more tomato paste. For unopened clams, ensure they are fully submerged and cooked; if they still don’t open, discard them.

Serving, Storage & Variations

This Christmas seafood pasta truly shines as the star of your holiday meal. Serve it alongside a simple, crisp green salad with a light vinaigrette and some warm, crusty bread to soak up every drop of that exquisite sauce. Offer extra grated Parmesan or Pecorino cheese and the remaining garlicky breadcrumbs at the table for guests to add as they please.

For storage, refrigerate any leftovers promptly in an airtight container for 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of water or clam juice if the sauce has thickened too much. While the sauce freezes well for up to 3 months, it’s generally best to cook seafood fresh. Freezing and reheating cooked seafood can sometimes alter its texture.

Feel free to experiment with variations! Add fresh mussels or calamari rings for more diverse seafood. Try different pasta shapes like linguine or bucatini. For a spicier kick, increase the amount of red pepper flakes. If you prefer a very mild flavor, you can omit the sardines, though they truly enhance the sauce’s depth.

Nutrition

This Christmas seafood pasta offers a balanced and flavorful meal, rich in protein from the assortment of seafood. It also provides healthy fats from olive oil and valuable nutrients from tomatoes and fresh herbs.

Disclaimer: Nutritional information is an estimate based on ingredients and preparation methods. Actual values may vary based on specific brands, portion sizes, and optional additions. Always consult a certified nutritionist for precise dietary advice.

FAQ

• Can I use frozen seafood for this Christmas seafood pasta?Yes, you can! Thaw frozen seafood thoroughly in the refrigerator overnight before use. Pat it dry before adding it to the sauce for the best texture.
• Can I make the sauce ahead of time?Absolutely! Prepare the sauce up to two days in advance and store it in the refrigerator. Reheat gently before adding the fresh seafood and pasta.
• How can I boost the flavor of the sauce ?
  Use a high‑quality seafood or vegetable broth, sauté plenty of garlic and onions until golden, and finish the sauce with lemon zest, lemon juice, and fresh herbs like parsley. These layers of flavor give the Christmas seafood pasta a bright, savory depth.
• Is it very spicy?The recipe uses 2 teaspoons of red pepper flakes, providing a mild to medium warmth. You can easily adjust this amount to your preference; reduce for less spice or add more for an extra kick.
• Do I have to use sardines?The sardines are highly recommended as they melt into the sauce, adding a rich, umami depth without tasting “fishy.” If you must omit them, consider adding a teaspoon of anchovy paste to maintain that foundational savory note for this delicious Christmas seafood pasta.

Conclusion

This Christmas seafood pasta is truly a showstopper, embodying the joy and generosity of the holiday season. It proves that a luxurious, restaurant-quality meal can be surprisingly simple to create right in your own kitchen. Gathering around a table laden with this vibrant, flavor-packed dish is a perfect way to create cherished holiday memories. We encourage you to try this recipe and make it a new tradition. Share your stunning creations with us and let this festive pasta bring warmth and cheer to your celebration!

Festive Christmas Seafood Pasta

This festive Christmas seafood pasta is a luxurious main course featuring shrimp, lobster, clams, and scallops simmered in a rich, garlicky tomato sauce. Topped with lemony breadcrumbs and fresh herbs, it's a stunning, flavorful centerpiece for your holiday table.

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Course: Christmas Dinner, Holiday Special, Main Course

Cuisine: Italian, Mediterranean, Seafood

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb fettuccine pasta
• 3 sardines
• 6 cloves garlic, smashed
• 2 tsp red pepper flakes
• 1/4-1/2 cup olive oil (for sauce)
• 2 cans whole peeled San Marzano tomatoes (28 oz each)
• 8 oz clam juice
• 1 1/2 cups vegetable broth or chicken broth
• 1 bunch fresh parsley, chopped (reserve some for garnish)
• 6 oz tomato paste (as needed to thicken)
• 2 lobster tails (or equivalent cooked lobster meat)
• 1/2 lb sea scallops
• 1/2 lb shrimp, peeled and deveined
• 1 lb fresh clams, scrubbed
• 2 tbsp unsalted butter
• salt and pepper, to taste
• grated Parmesan or Pecorino cheese, for serving
• lemon zest, for finishing
• 4 cups sourdough bread, cubed (for breadcrumbs)
• 3 cloves garlic (for breadcrumbs)
• 1/3 cup olive oil (for breadcrumbs)

Equipment

• Large stockpot For building sauce and cooking seafood
• Large pot For pasta
• Immersion blender (or regular blender) To blend sauce smooth
• Food processor For breadcrumbs
• Large Skillet To toast breadcrumbs
• Slotted spoon For removing seafood
• Serving bowls For plating

Method

 

1. Prep all ingredients: mince parsley, smash garlic, cube sourdough, clean seafood (peel shrimp, prepare lobster tails, scrub clams).
2. Heat 1/4 to 1/2 cup olive oil in a large pot over medium heat. Add garlic, sardines, and red pepper flakes. Sauté for 5–7 minutes until fragrant and sardines dissolve.
3. Add whole peeled tomatoes. Cook 15 minutes, breaking them up with a spoon. Blend the sauce smooth using an immersion blender (or regular blender in batches).
4. Add clam juice, broth, and most of the parsley. Simmer over medium-low for 45 minutes, stirring occasionally.
5. Make breadcrumbs: pulse sourdough and garlic in a food processor. Toast in 1/3 cup olive oil until golden (15–20 mins). Mix in lemon zest, salt, and pepper. Set aside.
6. If sauce is thin, stir in tomato paste and cook to desired thickness.
7. Add lobster, scallops, and shrimp to sauce. Cover and cook 15–20 minutes. Remove seafood once cooked and set aside.
8. Cook fettuccine in salted boiling water until al dente. Drain and toss with butter, parsley, and half the breadcrumbs.
9. Add clams to sauce. Cover and cook 15–20 minutes until opened. Discard any unopened clams.
10. Return lobster, scallops, and shrimp to the sauce to warm through gently.
11. Plate pasta. Top each serving with seafood and sauce. Garnish with cheese, parsley, lemon zest, and extra breadcrumbs. Serve hot.

Notes

Use your largest pot for sauce and pasta. Sardines add incredible depth—don’t skip unless necessary (anchovy paste is a good sub). You can prep the sauce and breadcrumbs ahead for convenience. Serve with crusty bread to soak up extra sauce!

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.