It's seafood pasta season: These are the tasty meals you should be cooking

As winter sets in, our stomachs ache for things like stews, cheeses, hot cocktails, and holiday cookies. And while there are plenty of great things to enjoy on land this time of year, it's easy to overlook the many fresh ingredients being plucked from the ocean. It's seafood pasta season, people; get with the program and start enjoying.

Many of the best and most pasta-friendly ocean edibles are in peak season now through the winter. Despite shortages in crab in some places, we’re still set to enjoy some peak seafood season in the months to come. And we’ll guide you with some tips and a few great recipes.

So as you look to dine in style this holiday season and impress guests with thoughtful cuisine, consider the following exceptional seafood pasta dishes.

Rockfish: This fish, often called striped bass, comes in fresh throughout the winter and is an excellent option for a host of tasty seasonal recipes.

Shellfish: Certain crab species are headed into prime time right now, as well as delicacies like oysters, scallops, mussels, and more.

Salmon: Many salmon runs happen in the summer, but other places, like Alaska, get wild species like King Salmon through the winter months.

Triggerfish: The season for this fish, at least in the Gulf Coast, usually starts right around the new year. They offer a nice sweet flavor and pan fry up delightfully.

Monkfish: Another species that's fished all year but seems to taste better when the water is nice and cold, like right about now.

Keep in mind it all depends on where it's coming from. The above generally concerns U.S. coastal waters. In places like the Mediterranean, you can eat fresh or sustainably-caught anchovies, mackerel, cuttlefish, sole, octopus, sea bass, and more in the winter.

It's technically the offseason for shrimp, but that doesn't mean you can't still enjoy it. Much of what you’ll find is frozen, but you can navigate that too. Check out the labels to see if the shrimp are frozen both once they’re caught and again during processing. If you can find an option that tends to freeze just a single time (Del Pacifico, for example), you’ll end up with a better-tasting crustacean.

When purchasing, don't overdo it. It's tough to hold on to shrimp, and if you have to refreeze, the flavors won't always be as good (nor the consistency). Look for fair-trade and sustainable options as you work your way through the store and think about the end game. If you’re going with shrimp cocktail, order with heads intact as the presentation is better. For most other dishes, the heads are unnecessary.

Don't overcook! You’ll want to maintain most of that shrimp hue, so be sure not to cook the so long they become pale. A great way to know, more or less, is by remembering the following: If they’re in a "C" shape, they’re properly cooked, if they curl all the way into an "O" shape, they’re likely overcooked.

This recipe from Bon Appétit is easy to make and delectable. It's prime time for swordfish in much of the North Atlantic right now as well.

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Bay scallops tend to really come online November through March, so now's a great time to whip up this winter-made pasta dish. This recipe from allrecipes is worth trying out at home.

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings

What's more decadent and filling than lobster mac? Nothing, said everyone. Here's a great riff courtesy of the Food Network. Oh, and it's great with Champagne.

Prep Time: 15 minutes

Total Time: 85 minutes

Yield: 6-8 servings

Winter is the best time for monkfish, so collect some from your local fishmonger or seafood counter and get to work on this recipe from Food from Portugal.

Prep Time: 15 minutes

Total Time: 65 minutes

Yield: 4 servings