Seafood Pasta

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

Servings: 4 hearty portions

Difficulty: Moderate

Cuisine: Italian-Inspired / Mediterranean

Course: Main Dish, Dinner

Introduction:

Nothing says comfort and luxury quite like a bowl of Seafood Pasta. Brimming with tender shrimp, succulent scallops, and a medley of other fresh seafood, this dish is elevated by a creamy garlic white wine sauce that clings to every strand of pasta. It’s elegant enough for a dinner party yet surprisingly easy to make on a weeknight.

Whether you’re a seafood lover or simply craving something special, this creamy seafood pasta brings a taste of the coast to your table — without the need for complicated prep or exotic ingredients. Pair it with a crisp glass of white wine and some warm, crusty bread, and you’re in for a memorable meal.

Ingredients:

For the Pasta:

• 12 oz linguine, spaghetti, or fettuccine

• Salt, for boiling water

For the Seafood:

• 8 oz large shrimp, peeled and deveined

• 8 oz sea scallops (or bay scallops)

• 6 oz mussels or clams (optional, cleaned)

• 6 oz calamari rings (optional)

• Salt & pepper, to season

• 2 tbsp olive oil

• 2 tbsp unsalted butter

For the Sauce:

• 4 cloves garlic, minced

• 1 small shallot, finely chopped (optional)

• ½ tsp red pepper flakes (optional)

• ¾ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

• 1 cup heavy cream or half-and-half

• ½ cup grated Parmesan cheese

• Juice of ½ lemon

• Zest of 1 lemon (optional)

• Fresh chopped parsley, for garnish

Equipment Needed:

• Large pot (for pasta)

• Large sauté pan or skillet

• Tongs and spatula

• Colander

• Microplane (for zesting)

Instructions:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, according to package directions (usually about 8–10 minutes). Reserve 1 cup of pasta water, then drain and set aside.

Tip: Toss the cooked pasta with a little olive oil to keep it from sticking.

Step 2: Sear the Seafood

Pat shrimp and scallops dry with paper towels. Season with salt and pepper.

In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add shrimp and sear 1–2 minutes per side until pink and slightly golden. Remove and set aside.

Add scallops and cook 2 minutes per side (less for bay scallops) until lightly browned and opaque. Remove and set aside with the shrimp.

If using mussels/clams or calamari, steam them separately or cook in the sauce (see below).

Step 3: Make the Creamy Garlic Sauce

Lower the heat to medium. Add the remaining tablespoon of butter. Sauté garlic and shallots (if using) for about 1 minute, just until fragrant. Stir in red pepper flakes.

Pour in the white wine and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze.

Stir in the cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and the sauce begins to thicken slightly, about 3–4 minutes.

Step 4: Combine Pasta and Seafood

Return the cooked pasta to the skillet. Toss to coat in the sauce, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Add the cooked shrimp and scallops back to the pan. If using mussels or clams, add them now and cover for 2–3 minutes until they open. Add calamari during the last 1–2 minutes to avoid overcooking.

Finish with a squeeze of lemon juice, a sprinkle of lemon zest, and freshly chopped parsley.

Step 5: Serve

Serve hot, garnished with extra Parmesan and a drizzle of olive oil. Pair with toasted garlic bread or a crisp arugula salad for balance.

Serving Suggestions:

• Wine Pairing: Sauvignon Blanc, Pinot Grigio, or Chardonnay

• Side Dishes: Garlic bread, roasted asparagus, Caesar salad

• For Special Occasions: Add lobster tail, langoustines, or crab meat

Nutritional Information (Per Serving – Approximate):

Note: Values vary based on cream, pasta, and seafood choices.