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Seafood Boil Pasta

Experience the rich flavors of a seafood boil combined with the comforts of pasta in this delicious fusion dish. Featuring a medley of seafood and a flavorful broth, this dish is perfect for special occasions or when you’re in the mood for a coastal treat.


  • 8 oz linguine or spaghetti
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound mussels, cleaned
  • 1/2 pound clams, cleaned
  • 1/2 pound andouille sausage, sliced into 1/4-inch rounds
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup white wine (or chicken/seafood broth)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon Old Bay seasoning (or to taste)
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 2 green onions, sliced (for garnish)
  • Lemon wedges (for serving)


  1. Cook the Pasta:
    • In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
  2. Prepare the Seafood and Sausage:
    • In a large skillet or pot, heat the olive oil over medium heat. Add the andouille sausage rounds and cook until they’re slightly browned on both sides. Remove and set aside.
    • In the same skillet, add the shrimp and sprinkle with half of the Old Bay seasoning. Cook until they turn pink, then remove and set aside with the sausage.
  3. Cook the Aromatics:
    • Add butter to the skillet and let it melt. Toss in the onions and garlic, sautéing until the onions become translucent.
    • Add the cherry tomatoes and cook for another 2 minutes until they start to soften.
  4. Build the Sauce:
    • Pour the white wine (or broth) into the skillet to deglaze, scraping any brown bits from the bottom. Allow the wine to simmer and reduce by half.
    • Sprinkle in the remaining Old Bay seasoning, cayenne pepper (if using), salt, and pepper.
  5. Cook the Shellfish:
    • Add the mussels and clams to the skillet, cover, and let them steam. Cook until the mussels and clams open up, about 5-7 minutes. Discard any that do not open.
  6. Combine Everything:
    • Return the cooked shrimp and sausage to the skillet, stirring to mix with the mussels and clams.
    • Add the cooked pasta to the skillet, gently tossing everything together. If the sauce is too thick or the pasta too dry, add a bit of the reserved pasta water to achieve your desired consistency.
  7. Serve:
    • Plate the seafood boil pasta in bowls, garnishing with fresh parsley and sliced green onions.
    • Serve with lemon wedges on the side.

Enjoy your coastal culinary journey with the Seafood Boil Pasta!

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