The Best Italian Seafood Recipes: Pasta, Fish, Shellfish & More
This collection of Italian seafood recipes is a roundup of all my best seafood recipes, including pastas, stews and simple fish and shellfish dishes. Seafood has been part of my life since I was a kid growing up in a Sicilian fishing family at the Jersey Shore. These recipes are all about simplicity, balance, and letting the fresh seafood shine.
Seafood has always been part of my life. I grew up on the coast in a family of fishermen, spent plenty of time on the water and eventually went on to cook professionally. I've always believed the best way to prepare fresh fish is to keep things simple.
That's exactly what you'll find in these recipes. They're rooted in Italian and Italian-American traditions, but approachable enough to make at home, with everything from quick seafood pastas and simple fish dishes to soups, stews, and recipes worthy of a big Feast of the Seven Fishes dinner.
Some are easy enough for a weeknight, while others are made for putting on the table with good bread, a bottle of wine, and plenty of people to share them with.
Italian Seafood Appetizers
Seafood appetizers are a staple of Italian cooking, especially when you're feeding a crowd or starting a longer meal. These are perfect for passing around the table or serving as part of an antipasto spread. They set the tone without feeling heavy and make any dinner feel special.
Calamari Fritti
Crispy calamari is a staple of Italian restaurants and home gatherings alike. It's best served hot and shared, making it ideal for casual entertaining. Serve with marinara sauce!
Clams Casino
Clams Casino are a classic starter that bring big flavor in just a few bites. They're perfect for kicking off a seafood-focused meal or serving as part of a larger spread.
Classic Tuna Carpaccio
This authentic recipe for tuna carpaccio really highlights the delicate flavor of fresh, raw tuna. It's dressed simply with lemon and extra virgin olive oil, along with coarse sea salt, buttery pine nuts, tangy capers and a mound of peppery arugula for a dish that's as visually stunning as it is delicious.
Italian Baked Stuffed Clams
Stuffed clams oreganata are a longtime Italian-American favorite. They're flavorful, comforting, and always welcome at the table.
Sicilian Tuna Crudo
This dish is a perfect example of how Italian cooking lets exceptional seafood speak for itself. Fresh tuna paired with classic Sicilian flavors makes this a beautiful, light option that works especially well at the start of an Italian seafood meal.
Pan Seared Scallops
Pan seared scallops are a classic dish that feels simple and special at the same time. When done right, they make an elegant addition to an Italian seafood menu, whether served as a starter or as the main event.
Caesar Salad
With its anchovy-forward dressing, Caesar salad earns its place in an Italian seafood menu. It pairs especially well with fish and shellfish dishes, and I share a few trade secrets, so you can make the best Caesar salad of your life.
Tuna Tartare with Capers and Tomatoes
Tuna tartare brings a fresh, modern feel to an Italian-inspired menu. It's best served as a light opener before moving into richer dishes.
Steamed Clams with White Wine and Garlic
This is a true Italian seafood classic that never feels out of place on the table. A big bowl of clams in a garlicky wine broth is simple, satisfying, and exactly the kind of dish that brings people together with plenty of bread and conversation.
Roasted Shrimp Cocktail
Roasting shrimp gives this familiar appetizer deeper flavor while keeping it easy to prepare. It's a reliable choice for entertaining and works well alongside other seafood starters.
Grilled Sea Scallops with Prosciutto
This appetizer balances sweet scallops with savory prosciutto for a simple but striking combination. It works beautifully as an appetizer when you want something that feels a bit elegant, but is quick and easy.
Italian Seafood Pasta Recipes
Seafood and pasta are a natural match, and Italians have countless ways of bringing the two together. From simple pastas with clams and olive oil to spicy tomato sauces, rich lobster dishes, and Sicilian classics, these recipes prove you don't need much to turn fresh seafood and pasta into an incredible meal.
Crab Pasta with Cherry Tomatoes
This easy crab pasta recipe combines sweet lump crabmeat, cognac, butter, and juicy tomatoes in a silky, flavorful sauce. Ready in 30 minutes, this elevated seafood pasta is simple enough for a weeknight, but special enough to serve for company.
Spaghetti with Clams and Pistachio Pesto
I had this pasta on the island of Favignana in Sicily, and it was easily one of the best things I ate on the entire trip. It combines two of my favorites, spaghetti alle vongole and pesto, with briny littleneck clams, fresh basil pistachio pesto, white wine, and just a splash of cream to bring everything together. It's a unique Sicilian-inspired seafood pasta that's simple to make at home.
Lobster Fra Diavolo
This lobster fra diavolo looks seriously impressive but is surprisingly easy to pull off. Sweet lobster gets tossed with al dente pasta and a fiery tomato sauce that's simmered with the lobster shells, wine, brandy, and aromatics for tons of flavor. It's made for special occasions, whether that's Christmas Eve, date night, or a big family dinner.
Shrimp and Broccoli Pasta
This buttery shrimp and broccoli pasta is inspired by one of my mom's favorite dishes from an old-school Italian restaurant here in South Jersey. It's essentially shrimp scampi pasta with broccoli, lots of garlic, white wine, and plenty of butter. Best of all, it takes less than 30 minutes to make, so it's an easy one for weeknights.
Lobster Fettuccine
This pasta is all about letting the sweet, tender lobster shine. The Alfredo-inspired sauce is rich but not too heavy, with white wine, cream, Parmigiano, and a little tarragon, and you can even make it with precooked lobster meat. It feels special enough for a holiday or date night but takes less than 40 minutes.
Sicilian Pasta with Sardines
Pasta con le sarde combines briny sardines and anchovies with fennel, saffron, raisins, pine nuts, and crunchy toasted breadcrumbs for an incredible mix of sweet, salty, savory, and crunchy. My version uses easy-to-find ingredients like canned sardines and fennel bulbs while still staying true to the classic dish from Palermo, where my grandmother's family is from.
Linguine alle Vongole
Pasta with clams is one of the most iconic Italian seafood dishes for a reason. It's light yet flavorful, elegant without being complicated, and always feels appropriate for a special meal.
Crabs in Red Sauce
A true Italian-American classic, this crab gravy is meant for slow meals and shared plates. It's traditionally served with pasta and feels especially at home on Sundays or for special gatherings.
Pasta with olives, tomatoes and breadcrumbs
This Sicilian-inspired pasta shows how anchovies can quietly add depth without dominating the dish. It's a great example of bold flavor built from simple, traditional ingredients.
Sicilian Style Fish Pasta
This is the kind of straightforward seafood pasta that feels deeply Italian in spirit. It's unfussy, satisfying, and built around letting the fish and sauce come together naturally.
Italian Seafood Soups and Stews
There's nothing better than a big pot of seafood simmering away in a flavorful broth, especially with plenty of crusty bread for dunking. Not every recipe here is strictly Italian, but they all take inspiration from the same simple, seafood-forward style of cooking. From brothy fish stews to rich, creamy soups, these are some of my favorite ways to turn fresh seafood into a full meal.
Cioppino (Seafood Stew)
Cioppino is the ultimate Italian-American seafood stew and a natural centerpiece for any seafood-focused meal. Loaded with a variety of shellfish and fish in a light tomato broth, it's impressive enough for holidays like the Feast of the Seven Fishes but approachable enough to make at home.
Pesce all'Acqua Pazza
Pesce all'acqua pazza isn't technically a soup or stew, but with all the flavorful broth, it fits right in here. This classic Neapolitan dish gently poaches white fish with tomatoes, garlic, white wine, olives, and capers until it's tender and juicy. Serve it with plenty of crusty bread for soaking up the briny tomato broth.
Mussels Marinara (Cozze alla Marinara)
This one is classic meant to be served family-style and shared. A big pot of mussels in tomato broth with plenty of bread makes a perfect appetizer. Serve the whole pot right at the table for a restaurant quality appetizer!
Cream of Crab Soup
This is my favorite style of crab soup and the kind you'll find at seafood restaurants all over the Jersey Shore. It's rich and creamy without being overly thick, with plenty of lump crabmeat, Old Bay, and a splash of sherry to bring out the sweetness of the crab.
Clams with Tomatoes, Basil and Blue Cheese
This unique twist on steamed clams pairs juicy tomatoes and fresh basil with funky, creamy blue cheese. It's unexpected, a little bold, and absolutely perfect for summer.
Italian Seafood Main Courses
You don't need a special occasion to put a great piece of fish on the table. These Italian seafood main courses are all easy enough for a weeknight, with simple preparations that let the seafood do most of the work. They're proof that a few good ingredients and the right technique can go a long way.
Lobster Risotto
This creamy lobster risotto combines sweet, tender lobster meat with homemade lobster stock made from shells for unmistakable lobster flavor. My detailed instructions walk you through the process so you can achieve a silky, rich risotto with perfectly al dente rice, even on your first try! This recipe takes time and care, but the result is an impressive special occasion dinner that's well worth the effort.
Grilled Tuna
Grilling is usually my go-to way to cook fresh tuna. A screaming hot grill gives the tuna a nice char while keeping the center buttery and rare, then a simple Sicilian-inspired sauce with lemon, capers, olive oil, and oregano goes right over the top. It's ready in about 15 minutes and exactly how I like to cook really good fish: simply.
Flounder Francaise
This is a longtime Italian-American favorite that shows up on family tables and restaurant menus alike. The light egg coating and lemony sauce make it comforting, polished, and instantly recognizable as a classic.
Lemon Caper Fish Piccata
Fish piccata is one of my favorite ways to turn delicate white fish into a quick dinner that still feels a little special. Flounder, sole, or branzino gets lightly dredged and pan-seared, then topped with a bright, buttery sauce made with lemon, white wine, and capers. The whole thing takes just 20 minutes and only uses one pan.
Sicilian Grilled Swordfish
Grilled swordfish is a classic choice when you want something hearty but still unmistakably Italian. The Sicilian-inspired olive and pistachio topping makes this dish feel special and celebratory, perfect for a seafood-focused dinner or a summer gathering.
Baked Shrimp Scampi
This baked shrimp scampi is a guaranteed crowd-pleaser and a natural fit for Italian seafood menus, especially during the holidays. It's rich, garlicky, and elegant enough for entertaining, but easy enough that you'll find yourself making it year-round.
Flounder Oreganata
This is one of those reliable Italian fish dishes that works for just about any occasion. It's light, flavorful, and feels right at home alongside other Italian seafood classics, whether you're planning a weeknight dinner or a Feast of the Seven Fishes spread.
Roasted Fish with Orange and Rosemary
This foolproof recipe for roasted fish with bright citrus vinaigrette turns out moist and full of flavor every single time. The fish is roasted at a high temperature to brown the top, while a bed of citrus and herbs steams the bottom and infuses it with flavor. This is a great weeknight recipe that's mostly hands-off and takes less than 30 minutes, yet still impressive enough to serve to company.
Lobster Mac and Cheese
While this is definitely more of an American recipe, it's still pasta! It's one of my most requested recipes and I'm finally sharing all of my expert chef tips so you can make it exactly the same way at home. It's an over-the-top delicious recipe that gets rave reviews every time!
Lemon Herb Baked Fish
Baked fish doesn't get much easier than this. A hot oven cooks the fish quickly so it stays moist and juicy, while fresh rosemary, thyme, lemon, and a bright lemon-herb vinaigrette add plenty of flavor without overpowering it. It works with almost any firm white fish and takes just 20 minutes from start to finish.
Baked Fish with Spring Veg and Arugula Pesto
This baked fish with spring veggies and arugula pesto is a simple seasonal recipe that's perfect for spring. It all comes together on one pan with minimal prep, cooks quickly, and feels fresh, light, and satisfying without sacrificing flavor. Perfect for busy weeknights, and easy to adapt with whatever you have on hand.
Italian Tuna Green Bean Salad
This salad-style dish highlights seafood in a clean, and simple way. It's well suited for lighter meals or as part of a multi-course spread.
Baked Salmon Sicilian Style
This baked salmon is topped with a golden, flavorful breadcrumb mixture inspired by classic Sicilian ingredients like capers, raisins, pine nuts, and fresh herbs. It comes together quickly but is special enough for company, making it a great choice for both weeknight dinners and relaxed entertaining.
Roasted Salmon with Orange and Fennel
This slow-roasted salmon feels elegant and fresh, making it a great option when you want something lighter but still special. The bright fennel and orange pairing balances the richness of the fish beautifully, which is why this dish works so well as part of a thoughtful Italian-style seafood menu.
Authentic Italian vs Italian-American Seafood Recipes
Some of my favorite seafood recipes come straight from Italy, while others are Italian-American dishes I grew up eating here at the Jersey Shore. Traditional Italian seafood cooking is incredibly regional, so what you'll find in Sicily can be completely different from what's served in Naples, Venice, or along the Ligurian coast.
Italian-American seafood has its own identity, shaped by generations of immigrants adapting those traditions to the ingredients and communities they found here. That's how dishes like lobster Fra Diavolo and clams oreganata became classics alongside recipes like pasta con le sarde, spaghetti alle vongole, and pesce all'acqua pazza.
I grew up with both, and I love them for different reasons. To me, they're all part of the same story: recipes shaped by Italian traditions that have been carried on, adapted, and made their own over generations.
Tips for cooking Italian seafood
- Seafood cooks quickly, so keep a close eye on it. Pull shrimp and scallops as soon as they're done, and remove clams individually as they open so they don't turn rubbery.
- Go easy on the salt, especially when cooking with clams, capers, olives, and other briny ingredients. Taste as you go and add more only if needed.
- Don't toss the seafood juices! The liquid released by clams and other shellfish is packed with flavor. Strain out any grit, then add it back to your sauce or broth.
- Choose the right fish for the cooking method. Firm fish can handle poaching and grilling, while delicate fillets do better with gentler, quicker preparations.
- Save your shells! Freeze any leftover shrimp, crab or lobster shells and use them to make your own shellfish or lobster stock!
- Keep it simple and let the seafood shine. Good olive oil, garlic, wine, lemon, fresh herbs, and a few well-chosen ingredients are often all you need.
Frequently Asked Questions About Italian Seafood
Absolutely. High-quality frozen fish and shellfish can be a great option, especially when fresh seafood isn't available. Thaw it completely in the refrigerator, then pat it very dry before cooking so excess moisture doesn't interfere with browning or dilute the sauce.
Fish is ready when it turns opaque and flakes easily with a fork. Shrimp should be opaque and just firm, while clams and mussels are done as soon as their shells open. Seafood cooks quickly, so check it often and pull it from the heat as soon as it's done.
Start with the right fish for the cooking method and avoid moving it around too much. Pat it dry before cooking, let it develop a crust before flipping, and only turn it once if possible. For poached fish, use thicker, firmer fillets and keep the liquid at a gentle simmer rather than a hard boil.
Usually, yes. The key is choosing a fish with a similar texture and thickness to what the recipe calls for. Firm fish like cod, halibut, sea bass, grouper, and snapper can often be swapped for one another, while delicate fish like flounder and sole are better suited to quicker, gentler cooking methods.
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