Seafood Pomodoro with Linguine is a tomato-based seafood pasta that brings the beach straight to your table. I used a frozen mix of scallops, squid, shrimp, and mussels, simmered in a garlicky tomato sauce, then tossed with pasta for a quick and satisfying dinner. No need to get fancy. It’s flexible, flavorful, and full of sabor, whether you're using fresh catch or whatever’s in the freezer.
Seafood Pomodoro isn’t a traditional Puerto Rican dish, but the flavors hit close to home. If you love tomato-based seafood dishes, check out my Shrimp and Scallop Stew, Puerto Rican Steamed Mussels with Sofrito and White Wine Broth, or the coconut-forward Caldo Santo. This pasta is perfect for warm weather meals, lazy Sundays, or when you want something comforting that doesn’t weigh you down.
Looking for more seafood dishes to try? My Puerto Rican Bacalao a la Vizcaina is packed with coastal flavor, and the Ceviche de Pescado y Camarones, Grouper and Shrimp is a must if you’re into bright, citrusy bites. For something hearty, the Shrimp and Butternut Squash always hits the spot, warm and savory. Perfect for cooler months, or swap in calabaza if you're cooking in the Caribbean.
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Why you'll love this recipe
- Easy to Prepare: Many seafood mongers and grocery stores offer cleaned seafood ready to cook, and frozen mixes are widely available. No scrubbing or deveining is required. With minimal prep and a quick-cooking sauce, this recipe goes from pan to plate in a flash.
- Versatile: You can make this dish with whatever seafood you have, just shrimp, scallops, or—like me—a frozen mix straight from the freezer. Frozen shrimp alone is a great staple to keep on hand for meals like this that feel special but don’t take much effort. Follow these steps, and you’ll have Shrimp Pomodoro in no time.
- Economical and Accessible: Most of the ingredients used in this recipe are pantry staples, including canned tomatoes, pasta, garlic, and olive oil. Pair that with affordable frozen seafood, and you’ve got a satisfying, low-lift meal that works any night of the week.
- Nutritious and Satisfying: This dish is naturally lean rich in protein, healthy fats, and antioxidants. It’s hearty and filling, yet not heavy, perfect for lighter eating without sacrificing flavor.
Ingredient Notes
- Seafood: If you don’t have access to fresh seafood, frozen works just fine; that’s what I used. Keep in mind that fresh seafood cooks quickly and at varying rates depending on the type, while frozen mixes are often partially cooked, so you’re mostly reheating. That makes this dish even faster to pull together, but it also means you don’t want to overdo it, or the texture will suffer.
- Tomatoes: I use canned tomatoes because they’re reliable and easy to keep on hand. Sometimes canned tomatoes get a bad rep, but they bring great flavor, color, and body to the sauce. Just check the label for no added sugar. If you’d rather use fresh, Roma tomatoes work best; more on that in the substitutions section.
- Garlic: Garlic is key here. It builds the flavor base and brings the whole dish together. I used my homemade Garlic Paste as well as whole cloves to punch up the flavor. Use as much or as little as you like, but don’t skip it.
- Herbs: I skipped the basil and gave this dish a Puerto Rican twist instead, a deconstructed sofrito of culantro, cilantro, and oregano. Oregano is a key herb in both Italian and Puerto Rican cooking, and honestly, it’s easier to find, especially Oregano Brujo, than basil here on the island. The mix adds freshness without taking over the seafood.
See my recipe card below for a complete list of the ingredients with measurements.
What Is Oregano Brujo? 🌿
Oregano brujo, or “wild oregano,” is bold, earthy, and more pungent than its Italian cousin. It’s a staple in Puerto Rican cooking and grows easily on the island. If you’ve never cooked with it, start light; it brings serious sabor.
Variations and Substitutions
- Prefer Fresh Tomatoes Over Canned? Roma tomatoes are your best bet. They’re firm, meaty, low in seeds, and full of rich, fruity flavor. To prep them, remove the stems and score the bottoms with an X. Blanch the tomatoes in boiling water for 10–15 seconds, then transfer them to an ice bath to stop the cooking and loosen the skin. Once cool, peel, seed, and chop them into bite-sized pieces. About 4–5 Roma tomatoes will replace one 14-ounce can.
- Chicken Pomodoro Twist: Not into seafood? Substitute chicken for seafood and create a flavorful chicken Pomodoro variation. You can follow my Roasted Chicken Thighs recipe as a base; simply sear the thighs first, then roast them in a tomato, garlic, and herb sauce until tender and juicy. Serve over pasta.
- Puerto Rican Paella Pasta Vibes: Want to play with flavor? Add diced ham, longaniza, or chorizo to the sauce. It's like a pasta version of Puerto Rican paella. Smoky, rich, and worth trying. BTW, this recipe uses ham 🙂
- Shortcut with Italian Spice Blend – No fresh herbs? A high-quality blend brings big flavor with just a pinch.
🔥 Top Tip:
Don’t skip the caramelization—this step builds the foundation of flavor. When tomato paste darkens and sticks slightly to the pan, that’s where the magic lies. Deglazing with wine captures all that flavor and lifts it straight into your sauce.
How to make Seafood Pomodoro with Linguine
Cooking with fresh seafood instructions are just below these steps.
- Heat Extra Virgin Olive Oil. Sautee diced shallots until soft and tender, then add garlic paste.
- Add diced ham and brown with shallots and garlic.
- Caramelize tomato paste.
- And add Italian seasoning. Be careful not to burn the pan, but do caramelize the ingredients to bring forth their aroma and flavor.
- Deglaze the pan with wine; you may use red or white. Add canned tomatoes and fish broth to lift the caramelized residue from the pot. Allow to simmer on medium-low heat for 10-15 minutes to allow the flavors to incorporate.
- While the sauce brews its flavors, start cooking the pasta. Bring water to a boil in a pot. Once it boils, add salt to the water; you want the water to have a salty taste, similar to the sea. This will bring flavor to the pasta, and the pasta will not have to rely on the sauce.
- Cook the pasta until al dente, meaning that when you eat it, it has some chewiness and is not soft. Sometimes it is better to undercook than overcook. Remember, this pasta will be tossed in the sauce.
- Drain the pasta and reserve some of its liquid in case our sauce dries.
- Chop lemon zest, fresh garlic, culantro, and oregano.
- Mix everything for gremolata. This will give your pasta a fresh, bright taste.
- Add seafood to the sauce and cook for about 5 minutes.
- Add pasta.
- Toss pasta and seafood together and cook for an additional 5 minutes. Serve in bowls, topped with gremolata and, optionally, shredded Parmesan or Asiago cheese.
🦐 Cooking with Fresh Seafood?
If you’re using fresh seafood instead of frozen, here’s how I’d do it: choose 20/30 sea scallops, 16/20 shrimp, and about 1 lb. of mussels. Sear the scallops just to get a golden crust—don’t cook them through. Same with the shrimp—just until pink, then remove and set aside. Start the sauce with shallots and garlic. While the pasta cooks, add the mussels to the sauce with extra fish broth if needed. Once the mussels open, add the scallops and shrimp (plus their juices), then toss in your pasta. Fancy, flavorful, and totally worth it.
💡 Expert Tips:
- Shallots vs. Onion: Shallots give a milder, slightly sweet flavor that won’t overpower the seafood. It’s a small detail, but it makes a difference in delicate sauces.
- Pasta Water = Liquid Gold: Always save some! A splash can loosen a tight sauce and help the pasta absorb flavor, rather than just getting coated.
- Culantro Gremolata: Using culantro instead of parsley is a nod to Caribbean cooking. It adds a deeper herbal note that plays beautifully against the bright lemon zest.
Recipe FAQs
Absolutely! Traditionally, pomodoro is made with fresh tomatoes. It just takes a little prep. For better texture and appearance, score each tomato with an X at the bottom and blanch them in boiling water for 10-15 seconds. Then, shock them in an ice bath to loosen the skin. Once cooled, peel, seed, and chop the tomatoes before adding them to the sauce.
Personally, yes. I add Parmesan or Asiago to almost every Italian-style pasta I eat. Traditionally, the addition of cheese to seafood pasta is a debated topic, especially in Italian cuisine. Some say it overpowers the delicate flavor of the seafood. In the end, it's your palate and your plate; go with what tastes good to you. I won't tell Nonna if you don't.😅
It depends on the size of the seafood. If you are using meaty U/10 scallops and 16/20 shrimps, sear them first, this adds flavor and gives them a beautiful golden color. If you are using smaller bay scallops and 41/50 shrimp, add them directly to the sauce. They cook quickly and would likely overcook if seared ahead of time.
Yes, frozen seafood works great! Please note that not all frozen seafood is the same. Some mixes, such as seafood medleys, are parboiled before being froze. In those cases, you're essentially reheating and bringing them to the desired temperature. For best results, thaw the seafood naturally in the fridge before cooking. Never quick-thaw with hot water; it's not a food safety best practice and can mess with the texture.
Yes, and no. Yes, prep the sauce ahead of time, but don't add the seafood until just before serving to avoid overcooking. The linguine can also be made ahead; shock it in ice water to stop the cooking, then drain it right away. Please don't leave it in the water too long, it'll break down and lose its bite.
More Fish and Seafood Favorites
- Puerto Rican Steamed Mussels With Sofrito White Wine Sauce
- Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
- Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche
- Puerto Rican Bacalao a la Vizcaina
I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.
📖 Recipe
Seafood Pomodoro with Linguine
Ingredients
- 2 tablespoon olive oil extra virgin
- 1 shallot small dice
- 1 tablespoon garlic paste
- 2 oz ham diced
- 1 tablespoon tomato paste
- 1 tablespoon italian seasoning
- 1 cup wine
- 1 cup fish broth
- 1 can tomatoes diced or crushed
- ½ pound linguine
- 1 pack seafood medley or choice of fresh seafood
- 1 lemon zested
- 3 cloves garlic chopped
- 2 leaves culantro sub with parsley
- 1 sprig oregano optional
Instructions
- If you're using fresh seafood, please refer to the notes below.
- Heat Extra Virgin Olive Oil. Sautee diced shallots until soft and tender, then add garlic paste.
- Add diced ham and brown with shallots and garlic.
- Caramelize tomato paste.
- And add Italian seasoning. Be careful not to burn the pan, but do caramelize the ingredients to bring forth their aroma and flavor.
- Deglaze the pan with wine; you may use red or white. Add canned tomatoes and fish broth to lift the caramelized residue from the pot. Allow to simmer on medium-low heat for 10-15 minutes, allowing the flavors to incorporate.
- While the sauce brews its flavors, start cooking the pasta. Bring water to a boil in a pot. Once it boils, add salt to the water; you want the water to have a salty taste, similar to the sea. This will bring flavor to the pasta, and the pasta will not have to rely on the sauce.
- Cook the pasta until al dente, meaning that when you eat it, it has some chewiness and is not soft. Sometimes, it is better to undercook than overcook. Remember, this pasta will be tossed in the sauce.
- Drain the pasta and reserve some of its liquid in case our sauce dries.
- Chop the lemon zest, fresh garlic, culantro (or substitute with cilantro or parsley), and oregano (optional).
- Mix the herbs with garlic to make a gremolata. This will give your pasta a fresh, bright taste.
- Add seafood to the sauce and cook for about 5 minutes.
- Add pasta.
- Toss pasta and seafood together and cook for an additional 5 minutes. Serve in bowls, topped with gremolata and, optionally, shredded Parmesan or Asiago cheese.
Notes
🦐 Cooking with Fresh Seafood?
If you’re using fresh seafood instead of frozen, here’s how I’d do it: choose 20/30 sea scallops, 16/20 shrimp, and about one lb. of mussels. Sear the scallops to get a golden crust—don’t cook them through. Same with the shrimp—just until pink, then remove and set aside. Begin by sautéing the sauce with shallots and garlic. While the pasta cooks, add the mussels to the sauce with extra fish broth if needed. Once the mussels open, add the scallops and shrimp (plus their juices), then toss in your pasta. Fancy, flavorful, and worth it.🔥 Top Tip:
Don’t skip the caramelization—this step builds the foundation of flavor. When tomato paste darkens and sticks slightly to the pan, that’s where the magic lies. Deglazing with wine captures all that flavor and lifts it straight into your sauce. 💡 Expert Tips:- Shallots vs. Onion: Shallots give a milder, slightly sweet flavor that won’t overpower the seafood. It’s a small detail, but it makes a difference in delicate sauces.
- Pasta Water = Liquid Gold: Always save some! A splash can loosen a tight sauce and help the pasta absorb flavor, rather than just getting coated.
- Culantro Gremolata: Using culantro instead of parsley is a nod to Caribbean cooking. It adds a deeper herbal note that plays beautifully against the bright lemon zest.
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