This easy shrimp, tilapia and clam sauce pasta is a simple Italian seafood dinner that looks like it took a lot more work than it actually did.
Ingredients
1 lb large or jumbo shell-on shrimp
1 lb tilapia fillets
1 package thin spaghetti
1 can Cento White Clam Sauce
1 shallot, chopped
2 tsp minced garlic, divided
Extra-virgin olive oil, as needed
Red pepper flakes, to taste
Sea salt, to taste
1 handful fresh parsley, chopped
Reserved pasta water, as needed
Instructions
1. Sauté the Shrimp
Heat a small amount of olive oil in a large skillet over medium heat. Add the shell-on shrimp in batches so you don’t overcrowd the pan. Cook until the first side turns pink, then flip and cook the other side. Transfer the shrimp to a plate and let them cool.
2. Season and Marinate the Shrimp
In a small bowl, combine a little olive oil, minced garlic and red pepper flakes. Pour the mixture over the cooked shrimp and toss to coat. Let the shrimp sit in the garlic and oil while you prepare the tilapia and pasta.
3. Cook the Tilapia
Preheat the oven to 325°F. Add a little olive oil and the chopped shallot to a skillet over medium heat. Sauté until the shallot becomes translucent, then add about 1 teaspoon of minced garlic.
Place the tilapia fillets on top of the shallot and garlic. Cook for 3–4 minutes, flip, and cook for another 4 minutes.
Transfer the tilapia to a baking sheet and place it in the 325°F oven for about 15 minutes, or until the fish is fully cooked, flakes easily with a fork, and reaches an internal temperature of 145°F.
4. Cook the Pasta
While the tilapia finishes in the oven, bring a large pot of salted water to a boil. Add the thin spaghetti and cook according to the package directions until al dente.
Before draining, reserve some of the pasta water.
Transfer the drained spaghetti to a large pan and keep the heat on low.
5. Add the Clam Sauce
Pour the Cento White Clam Sauce over the spaghetti and toss to combine.
Add 1 ladle of reserved pasta water and mix well. Add another ladle as needed until the sauce lightly coats the spaghetti.
Chop a generous handful of fresh parsley, add it to the pan, and toss everything together.
6. Bring Everything Together
Remove the shells from the marinated shrimp and add the shrimp to the spaghetti and clam sauce.
Remove the tilapia from the oven and gently break it into bite-size pieces. Add the tilapia to the pasta.
Sprinkle in red pepper flakes to taste and add a couple of turns of sea salt, and drizzle in a small amount of extra-virgin olive oil. Gently toss everything together over low heat, being careful not to break up the tilapia too much.
Remove from the heat and serve immediately with a little extra fresh parsley on top, if desired.
Busy Parent Tip
Using Cento White Clam Sauce is the time-saving shortcut in this recipe. The fresh shrimp, tilapia, garlic, shallot and parsley give it homemade seafood flavor without having to make clam sauce completely from scratch.