This healthier seafood pasta is one you’ll need to cook this weekend.
I’m going to preface this post with the fact that this is a HEALTHIER seafood pasta and not HEALTHY seafood pasta. You could definitely make it healthy by substituting the pasta noodles for zoodles or some other kind of alternative but ya know, pasta really can’t be replaced. In this case, I highly recommend making it with regular pasta unless you have a dietary restriction or allergen. I did make a version with non-gluten pasta for a friend and that came out pretty good too.
The reason why this is a healthier seafood pasta is that it doesn’t have a heavy cream base. Most of the flavor will come from crab meat juice. The important part of this healthier seafood pasta is to use fresh crab legs. It definitely takes a bit more work but it’s so so worth it. One time I decided to take a shortcut and I purchased the lump crab meat in a container but the flavor just didn’t cut it. The package lump crab has a good amount of meat but no juice. What I like to do is combine the fresh crab legs and the lump crab meat to make sure there’s enough for the pasta.
Here’s how to make your own healthier seafood pasta.
Healthier Seafood Pasta Ingredients:
- 1 box spaghetti noodles
- 2 shallots
- 4-5 cloves garlic minced
- 2 lbs crab legs or 1 lb crab legs and 8 oz of lump crab meat
- 1/3 cup olive oil
- salt and pepper
- 1 cup grated parmesan
- 1.5 lbs peeled and deveined shrimp
- 1/2 lb bay scallops
- 1/2 lb sliced squid
- 1 1/2 cup water.
- 1/4 cup butter
Directions:
Boil your pasta according to the directions and strain. After draining, I always add a little oil to the noodles and mix so they don’t stick while they sit out.
Place 1 1/2 cup of water into a large pot and once it boils, add the crab legs. You will steam this for about 5-7 minutes. Once it’s cooled down, remove all the crab meat from the shells into the water that’s sitting in the pot. This water is what really flavors the pasta and is super important! Go ahead and add the lump crab meat into this if you’re going that route.
Under medium heat, add the butter onto a saucepan along with the minced garlic and shallots. Cook until nicely browned.
Cut up your shrimp into pieces along with the squid. Once the garlic and shallots are browned, add the bay scallops, shrimp, and squid. Saute until everything is cooked. You don’t want to overcook seafood!
Now it’s time to add your pasta into that large pot with the crab meat. Under low heat, warm the pasta up with the rest of the olive oil for a couple of minutes. Then pour in the rest of the seafood mixture along with 3/4 cup of the grated parmesan. Mix everything thoroughly and warm up the pasta. You’re just warming and not cooking.
Take a bite and add salt and pepper to taste. I don’t like things overly salty so this step is really your personal preference. The seafood and parmesan all add sodium so just tailor it to your taste buds. I love adding lots of grated parmesan once the pasta is plated.
I got this meal ready for some guests out on the porch. I had to create a tablescape since it always makes the gathering feel a little more special and elevated. It’s not necessary but it sure does it make it feel special.
You can find more info about our patio dining set here.
I randomly came up with this meal idea when I was thinking about just how much I love seafood. I started making it during the early days of quarantining and am finally sharing it with you! I hope you enjoy it as much as my family. My kids loooove this pasta so much.
The crab is the secret ingredient. I love eating crab but I don’t love removing the precious meat from the shells because of all the work. BUT it is so worth and it will be worth it for this pasta. The crab, scallops, shrimp and squid really create the best seafood combination. I usually serve it with a nice big fat salad.
If you love seafood, you have to try this recipe. Feel free to modify the amount and type of seafood but don’t omit the crab!
Thanks for reading and Bon Appétit!
xoxo,
Let all that you do be done in Love. 1 Corinthians 16:14
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