Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Fresh Seafood Pasta

Fresh Seafood Pasta

Mussels, shrimp and crabmeat simmered with tomatoes, garlic and white wine are served over pasta but could easily be served with a hearty loaf of peasant bread for sopping up the sauce. This dish is quick and easy to get on the table for a weeknight dinner.

  • Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings


  • 2 tablespoons olive oil
  • 1 cup minced shallots
  • 2 teaspoons chopped garlic
  • Salt
  • Freshly ground black pepper
  • 2 cups chopped tomatoes, peeled and seeded
  • 2 cups dry white wine
  • 1 pound fresh mussels, scrubbed
  • 1 pound peeled and deveined medium shrimp
  • 1 pound lump crabmeat, picked over for shells
  • 1/2 cup chopped green onions, green part only
  • 1 pound penne pasta, cooked according to package directions
  • 4 ounces freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chiffonade fresh basil leaves


  • In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the tomatoes, and sauté for 1 minute. Add the wine and cook for 3 minutes longer. Bring to a simmer, add the mussels, and season with salt and pepper.Cover and cook until the shells open, about 4 minutes. Add the shrimp and cook 2 minutes longer. Add the crabmeat and green onions. Sauté for 1 minute.

  • Toss the pasta with the cheese and basil and ladle into the bottom of a serving bowl or individual bowls. Ladle the shellfish sauce on top of the pasta. Serve immediately.