Trader Joes Seafood Blend Recipe

This tender, garlicky Trader Joes Seafood Blend Recipe is made with linguine, white wine, and butter, ready in just 20 minutes. As the frozen shrimp, scallops, and calamari hit the hot skillet, they release a briny aroma that instantly smells like a coastal restaurant. I always keep a bag in the freezer for busy weeknights.

Restaurant-Quality At Home

I used to overcook frozen seafood mixes until they turned into chewy rubber. The trick I learned is to thaw the blend completely and pat it bone-dry before it ever touches the pan.

A quick sear in garlic butter followed by a splash of white wine creates a rich sauce without much effort. It tastes like a fancy Italian dinner, but the frozen blend keeps it incredibly affordable.

Trader Joes Seafood Blend Recipe Ingredients

• 16 oz Trader Joe’s Seafood Blend (thawed)
• 8 oz linguine or spaghetti
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine (like Pinot Grigio)
• 1/2 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Trader Joes Seafood Blend Recipe

1. Boil the pasta: Cook the linguine in a large pot of salted water according to package instructions until al dente. Drain and set aside.
2. Dry the seafood: Drain the thawed seafood blend and pat it completely dry with paper towels to ensure a good sear.
3. Sauté the garlic: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Sear the blend: Increase the heat to medium-high. Add the seafood blend, salt, and pepper, cooking for 3 to 4 minutes until the shrimp turn pink and opaque.
5. Build the sauce: Pour in the white wine and lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
6. Toss and serve: Remove from heat, stir in the remaining butter, cooked pasta, and fresh parsley until well coated.

Recipe Tips

• Thaw safely: Leave the bag in the fridge overnight or run the sealed bag under cold water for 20 minutes.
• Pat it dry: Excess moisture prevents searing and causes the seafood to boil in its own juices instead.
• Do not overcook: Calamari and bay scallops turn rubbery quickly, so remove them from the heat once opaque.

What To Serve With Garlic Butter Seafood Pasta

A crisp, green salad with a sharp vinaigrette cuts through the richness of the butter sauce perfectly. Pair it with a slice of warm, crusty garlic bread to soak up every last drop of the white wine and lemon juices.

How To Store

Store leftovers in an airtight container in the fridge for up to two days. I do not recommend freezing this dish after cooking, as the seafood texture will become unpleasantly rubbery when reheated.

FAQs

Can I cook the seafood blend from frozen?

No, cooking straight from frozen releases too much water and results in a soggy, boiled texture.

What if I do not want to use wine?

You can easily substitute the white wine with chicken or vegetable broth for a similar depth of flavor.

How do I know when it is done?

The shrimp will turn pink and curl slightly, while the scallops and calamari will turn opaque white.

Nutrition

• Calories: 450 kcal
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 180mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Protein: 28g

Trader Joes Seafood Blend Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Tender Trader Joes Seafood Blend Recipe shrimp, scallops, and calamari are tossed in garlic butter and white wine. Ready in 20 minutes, this easy pasta dish turns a frozen shortcut into a restaurant-quality meal for busy weeknights.

Ingredients

• 16 oz Trader Joe’s Seafood Blend (thawed)

• 8 oz linguine or spaghetti

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• 4 cloves garlic, minced

• 1/4 cup dry white wine (like Pinot Grigio)

• 1/2 lemon, juiced

• 1/4 cup fresh parsley, chopped

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• Boil the pasta: Cook the linguine in a large pot of salted water according to package instructions until al dente. Drain and set aside.
• Dry the seafood: Drain the thawed seafood blend and pat it completely dry with paper towels to ensure a good sear.
• Sauté the garlic: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
• Sear the blend: Increase the heat to medium-high. Add the seafood blend, salt, and pepper, cooking for 3 to 4 minutes until the shrimp turn pink and opaque.
• Build the sauce: Pour in the white wine and lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
• Toss and serve: Remove from heat, stir in the remaining butter, cooked pasta, and fresh parsley until well coated.