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Coastal Seafood Pasta

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Servings 4 Servings


  • 1 Harry & David Maine shore seafood bake (exclude the corn cobbs)
  • Kosher salt
  • 1 pound dry bucatini or spaghetti
  • 4 tablespoons olive oil
  • 3 small garlic cloves thinly sliced
  • 1 small shallot (thinly sliced)
  • 3 ounces chopped parsley (divided)
  • ½ cup pasta water
  • 4 tablespoons butter (cubed)
  • 2 fresh lemons (juiced)
  • Freshly cracked black pepper


  • Bake the Maine seafood bake (minus the corn cobbs), according to the directions, and set aside to cool.
  • Meanwhile, bring a large pot of generously salted water (about 6 quarts) to boil, add the pasta and cook al dente according to the directions on the package.
  • While the pasta is cooking, warm the olive oil in a large skillet over medium-low heat. Add the garlic and shallots and sweat for a few minutes, allowing them to slowly release their moisture, turning soft and translucent.
  • Add the reserved seafood to the skillet, along with half of the parsley and stir to combine.
  • Drain the pasta, reserving 4 ounces of pasta water. Add the pasta and the pasta water to the skillet.
  • Raise the heat and continue cooking the pasta-seafood mixture until the seafood is warmed through and the flavors come together, about 2 minutes. Turn off the heat, mix in the butter, lemon juice and more salt to taste.
  • Garnish with the remaining chopped parsley, a nice crack of fresh black pepper, and drizzle olive oil. Serve immediately.


Author: Joe Flamm
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