High-Protein Omega-3 Seafood Pasta - Easy Recipe

Craving a restaurant-quality seafood pasta that's totally doable on a weeknight? You've hit the jackpot! This High-Protein Omega-3 Seafood Pasta recipe is your ticket to a delicious, satisfying meal that's both healthy and incredibly flavorful. We're talking tender salmon and succulent shrimp swimming in a simple, pantry-friendly Italian-style sauce, all tossed with your favorite pasta. It's truly one of the best recipes using seafood mix you'll find, designed to bring gourmet flavors right to your kitchen.
We know you're looking for satisfying seafood mix dishes that don't compromise on nutrition. This recipe delivers big on protein and is rich in omega-3 fatty acids, thanks to superstar ingredients like salmon. We’ll show you how to create a vibrant, fresh-tasting dish that feels fancy but is surprisingly easy. Ready to dive into a truly fantastic mix seafood recipe that’s perfect for any night? Let's get cooking!

Ingredients

• 12 oz linguine or your favorite long pasta
• 2 tablespoons olive oil, plus more for drizzling
• 4 cloves garlic, thinly sliced or minced
• 1 small shallot, thinly sliced (optional)
• ½ teaspoon red pepper flakes (or to taste)
• 1 pint (about 2 cups) cherry or grape tomatoes, halved
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc), or low-sodium chicken/vegetable broth
• 1 lb skin-on or skinless salmon fillet, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined, tails on or off
• ¼ cup fresh parsley, chopped, plus more for garnish
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper to taste
• Optional: 4 oz cooked lobster meat, roughly chopped (for a luxurious touch)
• Optional: 1 tablespoon capers, drained, for extra brightness

Directions

1. Prep Your Ingredients (5 minutes): Start by getting everything ready. Thinly slice your garlic (and shallot, if using) and halve the cherry or grape tomatoes. Pat your salmon and shrimp dry with paper towels—this helps them sear beautifully. Set a large pot of water to boil for your pasta.
2. Boil the Pasta: Once the water is boiling, generously salt it (it should taste like the ocean!). Add the linguine and cook according to package directions, but aim for 1-2 minutes shy of al dente. Before draining, reserve about 1 ½ cups of the starchy pasta water. You’ll need this later to create a silky sauce.
3. Sear the Salmon (Key Move): While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Season the salmon pieces lightly with salt and pepper. Once the oil is shimmering, add the salmon and sear for 1-2 minutes per side, just until golden and slightly cooked on the outside. The salmon won't be fully cooked through yet; this quick sear adds flavor and texture. Remove the salmon from the skillet and set aside.
4. Build the Sauce: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced garlic (and shallot, if using) and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Stir in the halved tomatoes and cook for 3-5 minutes, until they start to soften and burst. Pour in the white wine (or broth) and let it simmer for 2-3 minutes, allowing the liquid to reduce slightly.
5. Cook the Shrimp in Sauce: Add the shrimp to the simmering sauce, stirring to coat. Cook for 2-4 minutes, or until the shrimp turn pink and opaque. Don't overcook them!
6. Gently Finish the Salmon: Carefully return the seared salmon pieces to the skillet with the shrimp and sauce. Stir gently to combine and allow the salmon to finish cooking through, which should only take another 1-2 minutes.
7. Toss Pasta in the Skillet: Add the slightly undercooked pasta directly into the skillet with the seafood and sauce. Pour in about ½ cup of the reserved pasta water. Toss vigorously with tongs, allowing the sauce to emulsify and cling to the pasta. Add more pasta water, a splash at a time, until the sauce reaches your desired consistency – it should be glossy and slightly thick. Stir in the fresh lemon juice, lemon zest, and chopped parsley. If using, stir in the capers and cooked lobster meat now, just to warm through.
8. Taste and Adjust: Taste the pasta and adjust seasoning as needed. You might need more salt, a squeeze of extra lemon for brightness, or another pinch of red pepper flakes for heat.