Making seafood pasta is the best way to combine my two favorites in the non-dessert gastronomic world – pasta and seafood. I just love pasta on its own, even without the sauce, as long as it’s cooked al dente and seasoned with salt when it was cooked, and I love all kinds of seafood – lobsters, crawfish, crabs, shrimp, oysters, clams – name it, I love it as long as it’s properly cooked or served fresh (I had a bad experience with oysters before so I feel the need to make the part about properly served clear). Getting these two ingredients together just delights me, because I get to have the best of both worlds in one plate.
You can either make lemon and garlic shrimps and use this to top pasta with a lemon oil-based pesto sauce for a seafood pesto or add steamed crab meat, grilled clams and shrimp to a tomato base and mix the pasta in and that would be a heavenly marinara already.
It’s a good thing to do because it’ll leave you full and you still get to maintain a balanced diet. Also, you can choose a hollow pasta like penne so that the sauce and the seafood meat – whichever you choose – may get stuck inside and will burst in your mouth with flavor once you take a bite. Don’t be afraid to combine your favorite pasta with your favorite seafood – chances are, you’ll end up loving it.