Recipe

Sea Fruits Pasta with Lemon Garlic Butter

A bright, buttery seafood pasta with lemon, garlic, and a crunchy breadcrumb finish.

By Matt Campbell

•

4.8

A shallow bowl of spaghetti tossed with mixed seafood in a glossy lemon garlic butter sauce, topped with chopped parsley and toasted breadcrumbs on a warm kitchen table

Let’s talk about sea fruits. If that phrase makes you blink twice, you are not alone. It’s a playful, internet-y nickname some folks use for seafood, especially a mixed shellfish moment like shrimp, scallops, mussels, and calamari. Call it seafood, call it sea fruits, just promise me you’ll cook it like it’s the good stuff.

This recipe is my favorite kind of chaos: quick pan, hot pasta, lemony butter sauce that smells like you should be charging admission, and crisp breadcrumbs for that “wait, what is that crunch?” moment. It’s bright, cozy, and forgiving, as long as you do one thing: do not overcook the sea fruits. We are going for tender and juicy, not rubber bands.

Raw shrimp, scallops, mussels, lemon, garlic, parsley, butter, olive oil, and dry spaghetti arranged on a clean kitchen counter under warm natural light

Why It Works

Fast flavor build: Garlic blooms in butter and olive oil, then lemon and pasta water turn it into a silky sauce.
Perfect texture: Seafood cooks in minutes when you add it in the right order, so everything stays tender and delicate.
Restaurant energy at home: Toasted breadcrumbs add crunch and a nutty finish without needing fancy ingredients.
Flexible: Use what you can find, frozen or fresh, as long as it is properly thawed and dried.

Pairs Well With

Storage Tips

Seafood is best the day you make it, but leftovers can still be good if you treat them gently.

Refrigerator

Store in an airtight container for up to 2 days.
If you can, store breadcrumbs separately so they stay crisp.

Reheating (best method)

Warm a skillet over low heat with a splash of water or broth and a tiny knob of butter.
Add pasta and stir just until heated through. Pull it early. Overheating makes seafood tough.

Freezing

I do not recommend freezing the finished dish. Pasta texture suffers and seafood can turn chewy. If you want to prep ahead, freeze the raw mixed sea fruits and make the sauce fresh.

Common Questions

What does “sea fruits” mean?

It’s a playful, slangy way some people refer to seafood, especially a mixed seafood situation (shrimp, scallops, calamari, mussels). It is not a formal culinary term everywhere, so if you have never heard it before, you are in good company.

Can I use frozen sea fruits?

Yes, and it is a great budget move. Thaw overnight in the fridge, then pat very dry with paper towels so you sear instead of steam.

How do I know when shrimp and scallops are done?

Shrimp: pink and just curled into a C shape, usually 2 to 3 minutes total depending on size.
Scallops: deeply browned on one side, then just opaque at the center and barely firm. For medium to large scallops, plan on about 1 to 2 minutes per side in a hot pan.

What if my sauce looks greasy or “broken”?

Turn off the heat and add 1 to 3 tablespoons of hot pasta water, stirring quickly. The starch helps the butter emulsify back into a glossy sauce.

Can I make this without wine?

Absolutely. Swap the wine for seafood stock, chicken stock, or more pasta water plus a tiny extra squeeze of lemon for brightness.

Are mussels safe if some stay closed?

If you are using fresh mussels: discard any that are cracked or won’t close when tapped before cooking. After cooking, give stubborn ones a quick extra minute with the lid on. If they still do not open, discard them.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Large skillet or sauté pan (12-inch is ideal)
Microplane or fine grater (for zest)
Tongs (for tossing pasta)
Instant-read thermometer (optional, helpful for avoiding overcooking)

I used to think seafood dinners required a special occasion and a level of kitchen calm I simply do not possess. Then I started cooking it the same way I handle weeknight pasta: hot pan, strong flavors, and a promise to myself that I will taste as I go. The first time I made a lemon-butter seafood pasta that actually tasted like something you’d order out, I realized the trick was not “chef magic.” It was timing, a little pasta water, and the confidence to stop cooking before you think it’s done. Seafood finishes itself if you let it.

Sea Fruits Pasta with Lemon Garlic Butter

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

12 oz spaghetti (or linguine)
1 lb mixed sea fruits (seafood mix) such as shrimp, scallops, and calamari (thawed if frozen, patted dry)
Optional: 1 to 1 1/2 lb fresh mussels, scrubbed and debearded (see timing note)
3 tbsp olive oil, divided, plus more to finish (optional)
4 tbsp unsalted butter, divided
4 to 6 cloves garlic, thinly sliced
1 tsp kosher salt, plus more for pasta water
1/2 tsp crushed red pepper flakes (optional)
1 lemon (zest plus 3 tbsp juice, more to taste)
1/3 cup dry white wine or seafood stock
1/2 cup chopped parsley
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan (optional, see note)

Note: Parmesan with seafood is personal. I like a light dusting sometimes, but you can skip it or use a little grated Pecorino for sharper bite.

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it until it tastes salty like the sea (a practical ballpark is 1 to 2 tablespoons kosher salt for a big pot). Cook spaghetti until just shy of al dente. Reserve 1 cup pasta water, then drain.
Toast the breadcrumbs. In a large skillet over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Add panko and a pinch of salt. Stir until golden and fragrant, 2 to 4 minutes. Scrape into a bowl.
Sear the sea fruits (cook in smart batches). Wipe out the skillet if needed. Heat 2 tbsp olive oil over medium-high.
- Shrimp and scallops: Sear in a single layer until shrimp are pink and scallops are browned and just opaque at the center. Transfer to a plate.
- Calamari: Add it at the very end for 30 to 60 seconds, just until it turns opaque, then transfer. (Calamari has two moods: quick and tender, or long and tender. We are doing quick.)
If your mix includes mussels: Most frozen mixes do not include live, in-shell mussels. If you are using fresh mussels, cook them in Step 4 by steaming in the sauce until they open.
Build the sauce. Reduce heat to medium. Add remaining 3 tbsp butter. Add sliced garlic and red pepper flakes. Stir 30 to 60 seconds until the garlic is fragrant, not browned. Add lemon zest, then pour in wine (or stock) and simmer 1 to 2 minutes.
If using fresh mussels: Add mussels now, cover, and steam 4 to 6 minutes, shaking the pan once or twice, until most open. Transfer opened mussels to a bowl and discard any that stay closed.
Toss pasta and emulsify. Add drained pasta to the skillet. Add 1/2 cup reserved pasta water and toss vigorously with tongs until glossy and saucy. Add more pasta water as needed, a splash at a time.
Finish with the sea fruits. Add shrimp and scallops back in along with any juices. If you cooked calamari, add it now too. Toss for 30 to 60 seconds just to warm through. Turn off the heat and add lemon juice and parsley. Taste and adjust with salt, lemon, and pepper. If you want a little extra shine, finish with a small drizzle of olive oil.
Crunch it up and serve. Plate the pasta and shower with toasted breadcrumbs. Add Parmesan if you want. Serve immediately.