The Easiest Seafood Pasta Might Be the Best Seafood Pasta - Food Wishes
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Date: 2026-03-07
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Comments and reviews: 20
Procrasteonaut
Yum. I do a version of this with a bottle of clam juice for an amount of pasta that is about double this. Adds a great briney flavor. Also I am a total convert to the vacuum sealed bags of frozen clams and mussels. You can thaw in the sauce at the end and they are always perfect. Mussels especially are by far the most budget option for this. Mmm now I want chioppino too. Thanks Chef.
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Yum. I do a version of this with a bottle of clam juice for an amount of pasta that is about double this. Adds a great briney flavor. Also I am a total convert to the vacuum sealed bags of frozen clams and mussels. You can thaw in the sauce at the end and they are always perfect. Mussels especially are by far the most budget option for this. Mmm now I want chioppino too. Thanks Chef.
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Life_in_a_RIUM
Chef John! I make pretty much an identical version of this recipe but without the cream.
I like to add cherry tomatoes and spinach to mine as well, but otherwise. I cook my seafood (e. g. shrimp, tuna, salmon, etc) with onions and garlic. Add in the cherry tomatoes and spinach. Add in the pasta and squeeze half a lemon parm. One of my favorite recipes.
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Chef John! I make pretty much an identical version of this recipe but without the cream.
I like to add cherry tomatoes and spinach to mine as well, but otherwise. I cook my seafood (e. g. shrimp, tuna, salmon, etc) with onions and garlic. Add in the cherry tomatoes and spinach. Add in the pasta and squeeze half a lemon parm. One of my favorite recipes.
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EbonRaven
This looks so tasty. For your placemat, put some dots of hot glue on the back and squish them down almost flat with some parchment paper. That should stop the placemat sliding around. Puffy fabric paint works too, but it takes WAY longer to dry. (Try it on just one placemat first, just because it's possible that your counters and table don't work like mine do)
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This looks so tasty. For your placemat, put some dots of hot glue on the back and squish them down almost flat with some parchment paper. That should stop the placemat sliding around. Puffy fabric paint works too, but it takes WAY longer to dry. (Try it on just one placemat first, just because it's possible that your counters and table don't work like mine do)
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cheetaking243
Seafood and cheese don't go together is fine-dining advice, where high-quality cheese overpowers the subtle flavors of the higher-quality seafood. If you're not making a subtle dish where the protein's flavors are the main things you care about tasting, it's not a problem. They're delicious together! Even if you mainly taste the cheese and cream.
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Seafood and cheese don't go together is fine-dining advice, where high-quality cheese overpowers the subtle flavors of the higher-quality seafood. If you're not making a subtle dish where the protein's flavors are the main things you care about tasting, it's not a problem. They're delicious together! Even if you mainly taste the cheese and cream.
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GIXXERCRUISER
Chef John! My wife and I are launching our business, it’s actually something you could use in your videos. One day I’d love to connect, I’m a child of 8 we have been watching you since kids! Great cooks from you! Would love to sit down and meet! I was with you many livestreams
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Chef John! My wife and I are launching our business, it’s actually something you could use in your videos. One day I’d love to connect, I’m a child of 8 we have been watching you since kids! Great cooks from you! Would love to sit down and meet! I was with you many livestreams
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marks208
Hello, Just wondering what you might do with the sprig of Terrigon that was removed Perhaps add it in with a vegetable based stock pot Rinse it with water, then add it to another recipe Wonder if it could be cut up and tossed in with some pet food (Ever see dogs eating grass)
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Hello, Just wondering what you might do with the sprig of Terrigon that was removed Perhaps add it in with a vegetable based stock pot Rinse it with water, then add it to another recipe Wonder if it could be cut up and tossed in with some pet food (Ever see dogs eating grass)
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jaji8549
Variation: skip the lemon juice (keep the zest) and add the same amount of marsala for a take on Newberg. Even decades after leaving that shoreline restaurant where I was prep and Sous, and making Newberg there every weekend, I still miss those flavors and make it whenever I can!
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Variation: skip the lemon juice (keep the zest) and add the same amount of marsala for a take on Newberg. Even decades after leaving that shoreline restaurant where I was prep and Sous, and making Newberg there every weekend, I still miss those flavors and make it whenever I can!
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CaptainGigaCool
My mom used to make this dish quite often and later on I would elevate it a little by frying the garlic with an anchovy filet first and then just steam/boil the seafood in the sauce afterwards. Also some anise heavy vermouth to deglaze the pan makes this even better
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My mom used to make this dish quite often and later on I would elevate it a little by frying the garlic with an anchovy filet first and then just steam/boil the seafood in the sauce afterwards. Also some anise heavy vermouth to deglaze the pan makes this even better
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andersjjensen
I know lemon is the traditional source of tang for sea food, but personally I think it is too loud and over powers the finer notes, so I like to use a few dripples of apple cider vinegar instead. That way the fish and cream gets the center stage.
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I know lemon is the traditional source of tang for sea food, but personally I think it is too loud and over powers the finer notes, so I like to use a few dripples of apple cider vinegar instead. That way the fish and cream gets the center stage.
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thomaswharton494
My partner is lactose intolerant so I always wonder if there is a way to do this without cream. I know the correct answer is find a different recipe, but can it be made with Lactaid sour cream, or lactaid milk and a thickener
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My partner is lactose intolerant so I always wonder if there is a way to do this without cream. I know the correct answer is find a different recipe, but can it be made with Lactaid sour cream, or lactaid milk and a thickener
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bradpeck1901
hey CJ the OG - that is a pretty handy little trick on cutting the salmon - I love salmon and eat it often and dealing the the skin is sometimes a pain in the arse - i will try that one - looks great as usual
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hey CJ the OG - that is a pretty handy little trick on cutting the salmon - I love salmon and eat it often and dealing the the skin is sometimes a pain in the arse - i will try that one - looks great as usual
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gatamadriz
Easy, delish and versatile. I have done with is shrimp and scallops, added in garlic, then white wine, zest, lemon juice and my fish herb pref, dill. Add in the cream, pasta and voila!
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Easy, delish and versatile. I have done with is shrimp and scallops, added in garlic, then white wine, zest, lemon juice and my fish herb pref, dill. Add in the cream, pasta and voila!
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CravingBeer
I like the comment at the end about using different ingredients. For years I've been making a mushroom, prosciutto and cream pasta dish in a pretty much identical method to this.
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I like the comment at the end about using different ingredients. For years I've been making a mushroom, prosciutto and cream pasta dish in a pretty much identical method to this.
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SomePotato
And if all you have is a can of sardines or anchovies, an Italian amount of olive oil, garlic, capers and lemon zest with some pasta water will make some delicious pasta.
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And if all you have is a can of sardines or anchovies, an Italian amount of olive oil, garlic, capers and lemon zest with some pasta water will make some delicious pasta.
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MF-si6gn
I was brought up hearing no cheese on seafood and basically agree with it.
When I heard him mention one of my favorite sandwiches, tuna melt it got me thinking. lol
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I was brought up hearing no cheese on seafood and basically agree with it.
When I heard him mention one of my favorite sandwiches, tuna melt it got me thinking. lol
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bd80247
The no cheese with fish people are just ignorant and/or stubborn and likely Italian. The two words I would have used are, you're wrong! Tuna melt is a good choice also.
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The no cheese with fish people are just ignorant and/or stubborn and likely Italian. The two words I would have used are, you're wrong! Tuna melt is a good choice also.
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rugerroo3464
Shrimp and scallops perhaps, salmon isn't seafood to me. I would opt also for fresh garlic cooked in before the cream, Instead of tarragon/Licorice isn't my thing.
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Shrimp and scallops perhaps, salmon isn't seafood to me. I would opt also for fresh garlic cooked in before the cream, Instead of tarragon/Licorice isn't my thing.
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lawrencetaylor4101
With all of the news today, I needed a soothing relaxing recipe from Chef John.
I'm sure that his first restaurant was in Mister Rogers' Neighbourhood.
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With all of the news today, I needed a soothing relaxing recipe from Chef John.
I'm sure that his first restaurant was in Mister Rogers' Neighbourhood.
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ZeroGT_
what great timing! we just got some very nice salmon and i've been thinking about what recipes i can make with them besides just making them into pan seared filets.
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what great timing! we just got some very nice salmon and i've been thinking about what recipes i can make with them besides just making them into pan seared filets.
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lmullens75
Any lactose intolerant people out there know what a good substitute for cream would be I’ve been using barista oat milk in my bread recipes that call for milk
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Any lactose intolerant people out there know what a good substitute for cream would be I’ve been using barista oat milk in my bread recipes that call for milk
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