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As the days grow warmer and the sun shines brighter, there’s no better time to indulge in light, refreshing meals that bring the flavors of the sea straight to your table.
Summer seafood pasta recipes are a fantastic way to enjoy the bounty of the ocean while keeping your meals vibrant, fresh, and full of flavor.
Whether you’re hosting a backyard barbecue, having a cozy dinner by the beach, or just looking to treat yourself to a delicious homemade meal, seafood pasta offers endless possibilities.
From shrimp and crab to mussels, scallops, and clams, these dishes showcase the best of summer’s seafood and are the perfect solution to quick, easy, and satisfying meals.
In this article, we’ve gathered over 25+ mouthwatering summer seafood pasta recipes that are sure to impress your family and friends.
With fresh ingredients, zesty sauces, and a variety of textures, each recipe is designed to highlight the natural sweetness of seafood while offering a comforting, satisfying dish perfect for any occasion.
Whether you’re craving something light and healthy or a bit more indulgent, there’s a pasta recipe for everyone.
25+ Mouthwatering Summer Seafood Pasta Recipes You’ll Love
With so many delicious summer seafood pasta recipes to choose from, you’ll never run out of ways to enjoy the bounty of the sea this season.
From quick and easy dishes like shrimp and pesto penne to elegant meals like scallop and spinach pappardelle, these recipes bring together the best of fresh, seasonal ingredients and vibrant seafood flavors.
Whether you prefer your pasta with a rich, creamy sauce or a light, tangy dressing, there’s something in this collection for every taste and occasion.
So, the next time you’re in the mood for a summer-inspired dinner, why not dive into one of these seafood pasta creations?
Lemon Garlic Shrimp Linguine
Bright, zesty, and irresistibly garlicky, this Lemon Garlic Shrimp Linguine is the perfect way to enjoy a light yet satisfying summer pasta dish.
The citrusy notes balance the richness of the shrimp, while fresh herbs add garden-fresh flair to every bite.
Ingredients:
- 8 oz linguine
- 1 lb large shrimp, peeled and deveined
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- Zest and juice of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan, for serving (optional)
Instructions:
- Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil and butter over medium heat. Add the garlic and red pepper flakes and sauté for about 1 minute until fragrant.
- Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through.
- Stir in the lemon zest, lemon juice, and season with salt and pepper.
- Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add a splash of reserved pasta water.
- Sprinkle with fresh parsley and Parmesan before serving.
Lemon Garlic Shrimp Linguine brings the brightness of summer to your plate in under 30 minutes.
It’s a go-to for warm evenings when you want something refreshing, light, and a little bit elegant.
Creamy Lobster Tagliatelle with Sweet Corn
This luxurious yet summery pasta features tender lobster meat paired with sweet corn in a light, creamy sauce.
It’s the perfect balance between indulgent and fresh, making it ideal for a special weekend dinner on the patio.
Ingredients:
- 8 oz tagliatelle or fettuccine
- 1 1/2 cups cooked lobster meat, chopped
- 1 cup sweet corn kernels (fresh or frozen)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp fresh chives or tarragon, chopped
- Lemon wedges, for serving
Instructions:
- Cook the pasta in salted water until al dente. Drain and reserve 1/2 cup of pasta water.
- In a large skillet, melt butter over medium heat. Sauté shallot and garlic until soft, about 3 minutes.
- Stir in the sweet corn and cook for another 2 minutes.
- Pour in the cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth.
- Add lobster meat and simmer gently for 2-3 minutes to warm through.
- Toss in the cooked pasta, adding pasta water as needed to loosen the sauce.
- Season with salt and pepper, garnish with herbs, and serve with lemon wedges.
Creamy Lobster Tagliatelle is summer decadence at its best—rich yet delicate, with the natural sweetness of lobster and corn enhanced by a velvety sauce.
Pair it with chilled white wine and enjoy a meal that feels like a seaside vacation.
Mediterranean Mussel Spaghetti
Inspired by coastal Mediterranean flavors, this mussel spaghetti is brimming with briny freshness, juicy tomatoes, and hints of garlic and basil.
It’s light, simple, and perfect for summer nights when you crave something soulful yet uncomplicated.
Ingredients:
- 8 oz spaghetti
- 2 lbs fresh mussels, scrubbed and debearded
- 3 tbsp olive oil
- 4 garlic cloves, sliced
- 1/4 tsp crushed red pepper flakes
- 1/2 cup dry white wine
- 1 pint cherry tomatoes, halved
- Salt and black pepper, to taste
- 1/4 cup chopped fresh basil
- Lemon wedges, for garnish
Instructions:
- Cook the spaghetti in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 1 minute.
- Add cherry tomatoes and cook for 3-4 minutes until softened.
- Pour in the wine and bring to a simmer. Add the mussels, cover, and cook for 5-7 minutes, shaking the pan occasionally until the mussels open. Discard any that don’t open.
- Add the cooked spaghetti to the pot and toss well with the mussels and sauce. Use reserved pasta water to adjust consistency.
- Season with salt and pepper, garnish with fresh basil and lemon wedges.
Mediterranean Mussel Spaghetti is the ultimate summer comfort food.
The mussels infuse the dish with oceanic flavor, while the tomatoes and basil add sunshine in every bite. It’s easy to make yet impressive enough to wow guests at a casual summer dinner.
Spicy Crab and Avocado Spaghetti
A perfect marriage of creamy avocado and spicy crab, this refreshing pasta dish is balanced by a subtle kick of heat and the rich texture of crab meat.
It’s a luxurious yet light dish that will transport your taste buds to summer’s warmth.
Ingredients:
- 8 oz spaghetti
- 1 lb fresh crab meat (or canned, drained)
- 1 ripe avocado, diced
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1-2 red chilies, finely chopped (or 1 tsp red chili flakes)
- Zest and juice of 1 lime
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Freshly grated Parmesan, for serving (optional)
Instructions:
- Cook the spaghetti according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the garlic and chilies, cooking until fragrant, about 1 minute.
- Add the crab meat, lime zest, and juice, then toss to combine. Season with salt and pepper.
- Add the cooked pasta to the skillet and toss, adding a little reserved pasta water to help combine.
- Gently fold in the diced avocado and fresh cilantro just before serving.
- Serve with grated Parmesan, if desired.
Spicy Crab and Avocado Spaghetti is a dynamic blend of creamy, spicy, and fresh flavors.
The crab adds richness, while the avocado brings a smooth creaminess, and the chili adds just enough heat to give it a kick—perfect for summer gatherings or light dinner indulgence.
Clams and Bacon Fettuccine
This delightful dish pairs tender clams with crispy bacon for a unique and savory twist on a classic seafood pasta.
The salty bacon enhances the briny clams, and the buttery sauce brings it all together into a comforting summer treat.
Ingredients:
- 8 oz fettuccine
- 2 dozen fresh clams, scrubbed and debearded
- 4 strips of bacon, chopped
- 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for garnish
Instructions:
- Cook the fettuccine in salted water until al dente. Drain and reserve 1/2 cup of pasta water.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving some bacon fat in the pan.
- Add butter to the skillet and melt over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Pour in the white wine, scraping the bottom of the pan to release any flavorful bits. Add the clams, cover, and cook for 5-7 minutes until the clams open.
- Remove the clams from the skillet and set aside. Add the heavy cream to the pan and stir to combine, then return the clams to the skillet.
- Add the cooked fettuccine and toss to combine, adding reserved pasta water as needed to make the sauce creamy.
- Stir in the crispy bacon and fresh parsley. Season with salt and pepper to taste.
- Serve with lemon wedges for an added burst of freshness.
Clams and Bacon Fettuccine is a perfect balance of savory and creamy, with the richness of bacon elevating the natural sweetness of the clams.
It’s a comforting yet sophisticated dish, ideal for those looking for a seafood pasta with a bit of indulgence.
Garlic Butter Scallop Pappardelle
Delicate scallops, rich garlic butter, and silky pappardelle come together in this luxurious pasta dish, which is simple yet decadent.
The sweetness of the scallops pairs beautifully with the buttery sauce and wide ribbons of pasta for a satisfying summer meal.
Ingredients:
- 8 oz pappardelle pasta
- 1 lb fresh scallops, patted dry
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup fresh basil, chopped
- Salt and black pepper, to taste
- Freshly grated Parmesan, for serving (optional)
Instructions:
- Cook the pappardelle according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, melt the remaining butter. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the white wine and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Add the cooked pasta to the skillet, tossing gently to coat in the sauce. If the sauce seems too thick, add some of the reserved pasta water.
- Return the scallops to the skillet and toss everything together. Season with salt and pepper.
- Garnish with fresh basil and serve with grated Parmesan if desired.
Garlic Butter Scallop Pappardelle is the epitome of luxury in a summer dish.
The tender scallops and silky sauce make this pasta both indulgent and comforting, perfect for a romantic evening or any celebration.
Pesto Shrimp and Zucchini Noodles
A light, refreshing twist on traditional pasta, this Pesto Shrimp and Zucchini Noodles dish combines the vibrant flavors of fresh pesto with succulent shrimp and zucchini noodles, making it an ideal choice for those who prefer a healthier option while still enjoying delicious seafood.
Ingredients:
- 4 medium zucchinis, spiralized into noodles
- 1 lb large shrimp, peeled and deveined
- 1/4 cup homemade or store-bought basil pesto
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
- Pine nuts, for garnish (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the zucchini noodles and cook for 2-3 minutes, just until tender. Be careful not to overcook them.
- Toss the zucchini noodles with pesto and lemon juice until well coated.
- Return the shrimp to the skillet and toss to combine everything.
- Garnish with fresh basil leaves and pine nuts, if desired, before serving.
Pesto Shrimp and Zucchini Noodles is a light, flavorful dish perfect for a warm summer day.
The zucchini noodles offer a refreshing, low-carb alternative to traditional pasta, and the fresh pesto adds a punch of flavor. It’s simple yet delicious!
Shrimp Scampi Fettuccine
Shrimp Scampi Fettuccine is a classic seafood pasta that combines garlic, lemon, and shrimp with a buttery, herby sauce.
This dish is rich, savory, and oh-so-comforting, making it perfect for a summer dinner that feels both indulgent and fresh.
Ingredients:
- 8 oz fettuccine
- 1 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/4 cup dry white wine
- 1/2 cup chicken or vegetable broth
- Zest and juice of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmesan, for serving (optional)
Instructions:
- Cook the fettuccine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- In a large skillet, melt butter over medium heat. Add the garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove from the skillet and set aside.
- Pour in the white wine and broth, scraping the bottom of the pan to release any flavorful bits. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Add the lemon zest and juice, then toss in the cooked pasta. Add the reserved pasta water as needed to loosen the sauce.
- Return the shrimp to the skillet and toss everything together. Season with salt and pepper.
- Garnish with fresh parsley and grated Parmesan, if desired.
Shrimp Scampi Fettuccine is a timeless favorite, with bright lemon and garlic flavors that bring out the sweetness of the shrimp.
The buttery sauce and al dente pasta make it a perfect dish for summer evenings, especially when paired with a crisp white wine.
Grilled Salmon and Arugula Pasta
This grilled salmon and arugula pasta is a light yet satisfying dish that combines the rich flavors of grilled salmon with the peppery bite of fresh arugula.
Tossed in a light lemon vinaigrette, it’s a healthy, flavorful option for a summer meal.
Ingredients:
- 8 oz penne or rigatoni pasta
- 2 salmon fillets (6 oz each)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 cups arugula, washed and dried
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- Zest and juice of 1 lemon
- 1/4 cup fresh parsley, chopped
Instructions:
- Preheat a grill or grill pan to medium-high heat. Rub the salmon fillets with olive oil and season with salt and pepper.
- Grill the salmon for 4-5 minutes per side, or until it is cooked through and easily flakes with a fork. Remove from the grill and set aside to cool slightly.
- Cook the pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Flake the grilled salmon into large pieces, removing the skin.
- In a large bowl, combine the cooked pasta, arugula, cherry tomatoes, red onion, and flaked salmon.
- In a small bowl, whisk together the lemon zest, lemon juice, and a drizzle of olive oil. Pour over the pasta and toss gently to combine.
- Garnish with fresh parsley before serving.
Grilled Salmon and Arugula Pasta is a healthy and delicious summer option.
The smoky, flaky salmon pairs beautifully with the peppery arugula, and the bright lemon dressing ties everything together. It’s light yet filling, perfect for a sunny day!
Spaghetti with Sardines and Capers
This Mediterranean-inspired dish combines the umami richness of sardines with the briny punch of capers, creating a savory and satisfying pasta.
The addition of fresh lemon and parsley brings balance and brightness to every bite.
Ingredients:
- 8 oz spaghetti
- 2 cans of sardines in olive oil (about 4 oz each), drained and chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup capers, rinsed
- Zest and juice of 1 lemon
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Fresh lemon wedges, for serving
Instructions:
- Cook the spaghetti in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using), and sauté until fragrant, about 1 minute.
- Add the sardines and capers to the skillet, gently breaking the sardines into smaller pieces with a spoon. Cook for 3-4 minutes until heated through.
- Stir in the lemon zest and juice, and season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to create a light sauce.
- Garnish with fresh parsley and serve with lemon wedges.
Spaghetti with Sardines and Capers is a simple yet flavorful dish that captures the essence of the Mediterranean.
The combination of briny capers, savory sardines, and fresh lemon makes it a perfect summer pasta for those who love bold, savory flavors.
Tuna and Cherry Tomato Pasta Salad
A chilled pasta salad that combines tuna, cherry tomatoes, olives, and a light lemon dressing.
This is a refreshing and easy-to-make dish that is perfect for picnics, barbecues, or as a light dinner on a warm summer evening.
Ingredients:
- 8 oz short pasta (penne, fusilli, or farfalle)
- 1 can of tuna in olive oil, drained
- 1 pint cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tbsp red onion, thinly sliced
- 2 tbsp capers, rinsed
- 1/4 cup fresh basil, chopped
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions:
- Cook the pasta in salted water according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the cooled pasta, tuna, cherry tomatoes, olives, red onion, capers, and fresh basil.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Serve chilled, garnished with additional basil and lemon wedges.
Tuna and Cherry Tomato Pasta Salad is a light and flavorful dish perfect for a summer meal.
The combination of tender tuna, juicy tomatoes, and the briny olives and capers brings a burst of flavor, while the lemon dressing keeps it fresh and bright.
Crab and Corn Carbonara
This twist on the classic carbonara combines sweet crab meat with fresh corn for a summery, indulgent dish.
The creamy sauce is rich and velvety, and the corn adds a lovely sweetness that balances the saltiness of the bacon.
Ingredients:
- 8 oz spaghetti
- 1/2 lb fresh crab meat
- 2 ears of corn, kernels removed (or 1 cup frozen corn)
- 4 slices bacon, chopped
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Cook the spaghetti in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, cook the bacon over medium heat until crispy. Remove from the pan and set aside, leaving the bacon fat in the skillet.
- Add the corn kernels to the skillet and sauté for 2-3 minutes until tender. Remove from heat.
- In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth. Season with salt and pepper.
- Add the cooked spaghetti to the skillet with the corn and toss to combine. Slowly pour the egg mixture over the pasta, tossing quickly to create a creamy sauce. Add some reserved pasta water to achieve a smooth, velvety texture.
- Gently fold in the crab meat and crispy bacon.
- Garnish with fresh parsley and serve.
Crab and Corn Carbonara is a luxurious yet light take on the traditional carbonara.
The sweetness of the corn and crab balances the richness of the creamy sauce, making it a perfect dish for a summer dinner with a touch of elegance.
Lemon Basil Shrimp Pasta
This vibrant and refreshing dish features juicy shrimp and zesty lemon, with the addition of fragrant basil to bring it all together.
The bright lemon and fresh herbs create a dish that feels light yet full of flavor—perfect for a warm summer evening.
Ingredients:
- 8 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- Salt and black pepper, to taste
- 1/4 cup Parmesan cheese, grated (optional)
- 1 tbsp butter (optional, for extra richness)
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the lemon zest, lemon juice, and butter (if using), stirring to combine.
- Add the cooked pasta to the skillet and toss with the lemony sauce. If needed, add some reserved pasta water to loosen the sauce.
- Return the shrimp to the skillet, toss to combine, and season with salt and pepper.
- Garnish with fresh basil and grated Parmesan, if desired.
Lemon Basil Shrimp Pasta is bright and refreshing, with the lemony tang and fragrant basil making it an ideal summer dish.
The shrimp adds a touch of sweetness and depth, making it a delightful and easy meal to prepare for a quick summer dinner.
Seafood Marinara with Linguine
This classic seafood marinara is loaded with a mix of shrimp, mussels, and clams, all simmered in a rich, garlicky tomato sauce.
Paired with linguine, this dish is an absolute crowd-pleaser, offering bold flavors and an irresistible aroma.
Ingredients:
- 8 oz linguine
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, scrubbed and debearded
- 1/2 lb clams, scrubbed
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for garnish
Instructions:
- Cook the linguine in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes, until pink. Remove and set aside.
- Pour in the white wine and bring to a simmer, scraping the bottom of the pan to release any flavorful bits. Add the crushed tomatoes and bring to a gentle simmer.
- Add the mussels and clams to the skillet, cover, and cook for 5-7 minutes, until the shells open.
- Add the cooked shrimp back into the skillet and toss everything together.
- Add the cooked linguine, tossing to combine. If needed, add reserved pasta water to adjust the sauce consistency.
- Season with salt and pepper, garnish with fresh parsley, and serve with lemon wedges.
Seafood Marinara with Linguine is a classic, robust dish that’s perfect for showcasing the sweet flavors of fresh seafood.
The rich tomato sauce adds depth, while the briny mussels and clams bring an authentic touch of the sea to your plate.
Summer Crab and Tomato Spaghetti
A lighter, more refreshing take on seafood pasta, this crab and tomato spaghetti combines sweet crab meat with juicy, ripe tomatoes and fresh herbs for a vibrant dish.
The slight sweetness of the crab pairs beautifully with the savory tomatoes and garlic, making it a perfect summer meal.
Ingredients:
- 8 oz spaghetti
- 1 lb fresh crab meat (or canned, drained)
- 1 pint cherry tomatoes, halved
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1/4 cup white wine
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- Salt and black pepper, to taste
- Fresh lemon juice, for serving
Instructions:
- Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using), sautéing until fragrant, about 1 minute.
- Add the cherry tomatoes and cook for 3-4 minutes until softened, releasing their juices.
- Pour in the white wine and cook for 2-3 minutes to reduce slightly.
- Add the fresh crab meat to the skillet and gently toss to combine with the tomatoes.
- Add the cooked pasta to the skillet and toss everything together. If needed, add some reserved pasta water to help create a light sauce.
- Season with salt and pepper, and toss in fresh basil.
- Serve with a squeeze of fresh lemon juice for added brightness.
Summer Crab and Tomato Spaghetti is a light yet flavorful dish that celebrates the sweetness of crab and the freshness of ripe tomatoes.
The basil and lemon bring a wonderful, summery flavor that makes this dish perfect for dining al fresco.
Clam and Garlic Spaghetti
This simple yet delicious dish features tender clams, garlicky goodness, and a splash of white wine, all tossed with spaghetti to create a savory, seafood-forward pasta.
It’s perfect for a quick, elegant dinner on a warm evening.
Ingredients:
- 8 oz spaghetti
- 1 lb fresh clams, scrubbed and soaked in water
- 3 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions:
- Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté until golden and fragrant, about 1-2 minutes.
- Add the clams to the skillet and pour in the white wine. Cover and cook for 5-7 minutes, until the clams open.
- Discard any unopened clams and toss in the cooked spaghetti.
- If needed, add some reserved pasta water to help coat the pasta with the sauce.
- Season with salt, black pepper, and fresh parsley. Serve with lemon wedges on the side.
Clam and Garlic Spaghetti is a delicious, no-fuss dish that brings the flavors of the sea right to your table. The combination of tender clams, garlic, and a splash of wine creates a light, savory sauce that perfectly complements the pasta.
It’s perfect for a quick summer dinner with minimal effort.
Lobster Mac and Cheese
This indulgent and creamy lobster mac and cheese elevates a classic comfort food into a luxurious summer dish.
Tender lobster meat, creamy cheese sauce, and pasta come together in a way that’s perfect for a special occasion or when you just want to treat yourself.
Ingredients:
- 8 oz elbow macaroni or your preferred pasta
- 2 lobster tails, cooked and meat removed, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, grated
- 1/2 cup Gruyère cheese, grated
- Salt and black pepper, to taste
- 1/4 tsp paprika (optional)
- 1/4 cup breadcrumbs (optional, for topping)
- Fresh parsley, for garnish
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk to make a roux, cooking for about 1-2 minutes.
- Gradually add the milk and heavy cream, whisking constantly until the mixture thickens, about 5 minutes.
- Stir in the cheddar and Gruyère cheeses, continuing to whisk until the sauce is smooth and creamy. Season with salt, black pepper, and paprika.
- Add the cooked pasta and lobster meat to the sauce, tossing to coat evenly.
- For a crispy topping, transfer the lobster mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for 3-5 minutes until golden brown.
- Garnish with fresh parsley before serving.
Lobster Mac and Cheese is the epitome of indulgence, combining creamy, cheesy goodness with the rich, sweet flavor of lobster.
This dish is ideal for special summer gatherings or whenever you’re in the mood for something luxurious and comforting.
Shrimp and Avocado Pasta Salad
A perfect no-cook dish for hot summer days, this shrimp and avocado pasta salad combines tender shrimp with creamy avocado, crunchy vegetables, and a tangy dressing.
It’s refreshing, light, and easy to make, making it perfect for outdoor picnics or beachside dining.
Ingredients:
- 8 oz rotini or fusilli pasta
- 1 lb cooked shrimp, peeled and deveined
- 1 avocado, diced
- 1/2 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- Salt and black pepper, to taste
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down.
- In a large bowl, combine the cooked pasta, shrimp, avocado, cucumber, red onion, cherry tomatoes, and fresh cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Chill the salad in the refrigerator for 30 minutes before serving for the best flavor.
Shrimp and Avocado Pasta Salad is light, vibrant, and packed with fresh, healthy ingredients.
The creamy avocado pairs perfectly with the juicy shrimp and the tangy lime dressing, making this a refreshing dish for a hot summer day.
Scallop and Spinach Pappardelle
This dish features pan-seared scallops paired with fresh spinach and wide pappardelle pasta.
The richness of the scallops, combined with the delicate spinach and a lemon butter sauce, makes for a simple yet luxurious summer meal.
Ingredients:
- 8 oz pappardelle pasta
- 12 large scallops, patted dry
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 2 cups fresh spinach
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- 1/4 cup fresh basil, chopped (optional)
Instructions:
- Cook the pappardelle pasta in salted water according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add the scallops and cook for 2-3 minutes on each side, until golden brown and opaque. Remove from the skillet and set aside.
- In the same skillet, add butter and garlic, cooking for about 1 minute until fragrant.
- Add the fresh spinach and cook until wilted, about 2 minutes. Stir in the lemon zest and juice, and season with salt and pepper.
- Add the cooked pasta and toss to combine, adding reserved pasta water as needed to create a light sauce.
- Gently fold in the seared scallops and fresh basil.
- Serve immediately with additional lemon wedges if desired.
Scallop and Spinach Pappardelle is a flavorful, elegant dish that’s perfect for a summer evening.
The tender scallops and wilted spinach complement each other beautifully, and the lemon butter sauce adds just the right amount of brightness.
Garlic Butter Shrimp and Zucchini Noodles
For a lighter, low-carb twist, zucchini noodles (zoodles) replace traditional pasta in this garlic butter shrimp dish.
It’s a quick, flavorful meal that’s packed with protein, vegetables, and a rich garlic butter sauce that brings everything together.
Ingredients:
- 4 medium zucchini, spiralized into noodles
- 1 lb shrimp, peeled and deveined
- 3 tbsp butter
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions:
- Spiralize the zucchini into noodles and set aside.
- Heat butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
- Add the zucchini noodles to the skillet and cook for 2-3 minutes, tossing gently until just tender.
- Stir in the lemon zest and juice, and season with salt and pepper.
- Return the shrimp to the skillet and toss everything together.
- Garnish with fresh parsley and serve.
Garlic Butter Shrimp and Zucchini Noodles is a healthy and satisfying dish that’s light yet packed with flavor.
The shrimp provides a savory contrast to the fresh zucchini noodles, while the garlic butter sauce adds richness without being overwhelming.
Mediterranean Seafood Orzo Salad
This chilled orzo pasta salad is a perfect option for summer gatherings or picnics.
Packed with seafood, fresh veggies, and a tangy lemon-oregano dressing, it’s light, flavorful, and easy to prepare in advance.
Ingredients:
- 8 oz orzo pasta
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 lb mussels, steamed and shelled
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Zest and juice of 1 lemon
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions:
- Cook the orzo pasta in salted water until al dente, according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo, shrimp, mussels, cucumber, tomatoes, olives, onion, parsley, and feta.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, oregano, salt, and black pepper.
- Pour the dressing over the orzo mixture and toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Mediterranean Seafood Orzo Salad is a fresh, tangy dish that’s perfect for any summer occasion.
The seafood, olives, and feta provide a rich contrast to the crunchy veggies, while the lemon-oregano dressing brings everything together in a burst of Mediterranean flavor.
Spaghetti with Crab, Corn, and Basil
This delightful pasta combines sweet crab meat and fresh corn, creating a dish that’s both refreshing and comforting.
The addition of fresh basil and a lemony dressing adds an extra layer of flavor, making it a perfect choice for a light summer dinner.
Ingredients:
- 8 oz spaghetti
- 1 lb fresh crab meat (or canned, drained)
- 2 ears of corn, kernels removed (or 1 cup frozen corn)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated (optional)
Instructions:
- Cook the spaghetti in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes (if using), sautéing for 1 minute until fragrant.
- Add the corn and cook for 3-4 minutes until tender and slightly charred. Season with salt and pepper.
- Stir in the crab meat, lemon zest, and juice. Cook for another 2-3 minutes to heat through.
- Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water to create a light sauce.
- Garnish with fresh basil and Parmesan cheese before serving.
Spaghetti with Crab, Corn, and Basil is a light and satisfying dish that celebrates summer’s best flavors.
The sweetness of the crab and corn pairs beautifully with the bright lemon and fresh basil, creating a refreshing pasta that’s perfect for warm evenings.
Shrimp and Pesto Penne
This dish takes classic shrimp and adds a vibrant pesto sauce made with basil, garlic, pine nuts, and Parmesan.
Tossed with penne pasta, it’s a fresh and flavorful dish that will quickly become a favorite for summer dining.
Ingredients:
- 8 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tbsp sun-dried tomatoes, chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup Parmesan cheese, grated
- Salt and black pepper, to taste
Instructions:
- Cook the penne pasta in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the pesto and cook for 1-2 minutes to warm. Add the cooked pasta and toss to coat, adding reserved pasta water as needed to create a smooth sauce.
- Stir in the sun-dried tomatoes, toasted pine nuts, and cooked shrimp.
- Season with salt and black pepper and sprinkle with Parmesan before serving.
Shrimp and Pesto Penne is a fresh, herby dish that’s bursting with flavor.
The creamy pesto sauce complements the shrimp beautifully, while the sun-dried tomatoes and toasted pine nuts add depth and texture. This dish is a great choice for a simple yet satisfying summer meal.
Spaghetti with Lemon Shrimp and Asparagus
This dish features shrimp cooked in a bright lemon sauce, paired with tender asparagus and spaghetti.
The fresh and zesty lemon flavor is perfectly balanced by the shrimp and the crispness of the asparagus, creating a light but satisfying summer pasta.
Ingredients:
- 8 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/4 cup white wine (optional)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 1/4 cup Parmesan cheese, grated (optional)
Instructions:
- Cook the spaghetti in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until tender. Remove and set aside.
- In the same skillet, add the garlic and sauté for 1 minute. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
- Pour in the white wine (if using) and stir in the lemon zest and juice. Let it cook for 1-2 minutes to reduce slightly.
- Add the cooked pasta and asparagus to the skillet and toss to combine, adding reserved pasta water to create a light sauce.
- Season with salt and black pepper, and garnish with fresh parsley and Parmesan before serving.
Spaghetti with Lemon Shrimp and Asparagus is a perfect blend of bright, fresh flavors.
The shrimp and asparagus provide a satisfying, healthy base, while the lemon sauce adds the right amount of zest. It’s an easy and delicious dish to make when you’re craving something light yet flavorful.
