Imagine a restaurant-quality meal on your table in under 30 minutes! This easy seafood pasta recipe delivers a truly impressive dish without the fuss. We combine fresh, succulent shrimp, scallops, mussels, and clams with a rich, creamy Parmesan white wine sauce. It’s an elegant yet simple meal, perfect for weeknights, special occasions, or when you want to treat yourself. Get ready to create a gourmet experience right in your own kitchen with this amazing seafood pasta recipe!
Why You’ll Love This Seafood Pasta
You’ll adore this seafood pasta recipe for so many reasons. It truly brings gourmet dining home with remarkable ease, making it perfect for any home cook.
- Quick & Easy: Get a delicious, restaurant-worthy meal on the table in less than 30 minutes, perfect for busy evenings.
- Impressive Results: Wow your guests or treat your family to a beautiful seafood pasta recipe that looks and tastes like it took hours to prepare, but is surprisingly simple.
- Highly Customizable: Feel free to swap in your favorite shellfish or even add extra vegetables to suit your preferences.
- Rich & Fresh Flavor: Enjoy a harmonious blend of tender seafood and a luxurious, creamy Parmesan white wine sauce.
- Gourmet at Home: Experience fine dining with this incredible seafood pasta recipe without leaving your kitchen, proving simple ingredients can create spectacular meals.
Ingredients
Crafting this delicious seafood pasta recipe starts with high-quality, fresh ingredients. Each component plays a vital role in building the incredible flavors of this dish. Feel free to explore substitutions mentioned below to customize your meal.
- Pasta: 1 lb linguine noodles (spaghetti or fettuccine work well too)
- Butter: 4 Tablespoons (divided)
- Shrimp: ½ lb uncooked shrimp (peeled and deveined)
- Scallops: ½ lb scallops (pat dry)
- Mussels: ½ lb mussels (cleaned and beards removed)
- Clams: ½ lb clams
- Seasoning: Kosher salt, freshly ground black pepper
- Aromatics: 1 shallot (diced), 4 cloves garlic (minced)
- Wine: ¾ cup dry white wine (e.g., Sauvignon Blanc)
- Cream: 1 ¼ cups heavy cream (half and half or milk can substitute for lighter sauce)
- Thickener: 1 teaspoon cornstarch
- Flavor Booster: 1 teaspoon chicken bouillon paste (adds depth of savory, briny flavor)
- Cheese: 1 cup freshly grated Parmesan cheese (divided, fresh is always best!)
- Freshness: Lemon zest (from ½ of a lemon), ¼ cup fresh chopped parsley (plus more for garnish)
Notes & Substitutions
Customize your seafood pasta recipe with these helpful notes. You can swap pasta types easily. For seafood, feel free to use extra shrimp, calamari, or firm white fish like cod. Adjust cooking times appropriately. Lighter sauce uses half-and-half. Chicken bouillon paste adds a savory, briny boost. Freshly grated Parmesan cheese dramatically improves the sauce’s texture and flavor.
Equipment
You won’t need much special equipment to create this fantastic seafood pasta recipe.
- Large Pot: Essential for perfectly cooking your pasta al dente.
- Large Skillet: A deep, wide skillet is ideal for searing seafood and building the creamy sauce.
- Lid for Skillet: Crucial for steaming the mussels and clams until they open.
- Tongs or Slotted Spoon: Helps with transferring seafood and tossing pasta effortlessly.
- Cutting Board & Knife: For preparing your aromatics like shallots and garlic.
Instructions
Follow these simple steps to prepare your impressive seafood pasta recipe.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine noodles and cook according to package directions until al dente. This means it should be tender but still have a slight bite. Drain the noodles, but be sure to reserve 1 cup of the starchy pasta water before discarding the rest, as this is crucial for adjusting your sauce later.
- Sear Shrimp & Scallops: Lightly season both the peeled shrimp and patted-dry scallops with a pinch of kosher salt and freshly ground black pepper. Melt 1 tablespoon of butter in your large skillet over medium heat until it shimmers. Add the seasoned shrimp and scallops to the hot pan in a single layer. Cook for approximately 2 minutes per side, just until the shrimp turns pink and opaque, and the scallops are slightly golden and firm. Transfer the cooked seafood to a clean plate and cover it loosely with foil to keep it warm. Do not overcrowd the pan; cook in batches if necessary to ensure a proper sear.
- Cook Aromatics: Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the diced shallot and cook for 2-3 minutes, stirring occasionally, until it softens and becomes fragrant. Next, add the minced garlic to the skillet and cook for only about 30 seconds more, until it’s aromatic. Be careful not to burn the garlic.
- Deglaze & Cook Shellfish: Pour the ¾ cup of dry white wine into the skillet. Bring the wine to a gentle simmer, allowing it to cook for a few minutes to reduce slightly and deglaze the pan, scraping up any browned bits from the bottom. Add the cleaned clams and mussels to the skillet. Cover the pan tightly with a lid and cook for 4-5 minutes, or until all the shells have opened. Use tongs to transfer the opened mussels and clams to the plate with the other cooked seafood. Discard any shellfish that did not open during cooking.
- Make Sauce: In a small bowl, whisk together the 1 teaspoon of cornstarch with a tablespoon or two of the heavy cream until smooth. Pour the remaining cream mixture, along with the 1 teaspoon of chicken bouillon paste and ¾ cup of the freshly grated Parmesan cheese, into the skillet. Stir constantly and bring the sauce to a gentle simmer, cooking until it has slightly thickened. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
- Combine & Serve: Add the cooked pasta and the lemon zest directly to the sauce in the skillet. Toss everything well to thoroughly coat the noodles. If the sauce seems too thick, add a splash or two of the reserved pasta water, stirring until it reaches your desired consistency. Gently fold in all the cooked seafood – shrimp, scallops, mussels, and clams. Garnish generously with the remaining fresh chopped parsley and a sprinkle of Parmesan cheese. Serve your exquisite seafood pasta immediately and enjoy!
Pro Tips & Troubleshooting
Master your seafood pasta recipe with these expert tips for perfect results every time.
- Don’t Overcook Seafood: Shrimp and scallops cook very quickly. Remove them from the pan as soon as they turn opaque to keep them tender and juicy. Overcooked seafood becomes rubbery.
- Silky Sauce Secret: That reserved pasta water isn’t just for thinning! Its starch helps emulsify the sauce, creating a smooth, glossy finish that clings beautifully to the pasta. Add it gradually until your desired consistency is reached.
- Clean Shellfish Thoroughly: To ensure safety and enhance flavor, proper handling and cleaning of shellfish are crucial. proper handling and cleaning of shellfish Before cooking, scrub mussels and clams under cold running water. Discard any with broken shells or those that don’t close when tapped. For purging clams, soak them in salted water for 20-30 minutes to encourage them to expel sand.
- Flavor to Taste: Always taste your sauce before combining with pasta. Adjust salt, pepper, and lemon zest to brighten the flavors. A final squeeze of fresh lemon juice at the end can elevate the entire dish.
- Avoid Overcrowding: Cook shrimp and scallops in batches if your pan isn’t large enough. Overcrowding lowers the pan temperature, leading to steaming instead of searing, which means less flavor development.
Serving, Storage, and Variations
This versatile seafood pasta recipe adapts easily to your tastes and schedule.
Serving Suggestions
Serve this exquisite dish immediately for best flavor. Pair it with warm, crusty bread to soak up the sauce, or a light green salad. Offer extra lemon wedges for a bright finish.
Storage & Reheating
Refrigerate leftover seafood pasta in an airtight container for up to 2 days. While best fresh, gently reheat on the stovetop with a splash of broth or pasta water to rehydrate the sauce. Avoid microwaving.
Variations
- Add Vegetables: Wilt in fresh spinach, baby kale, halved cherry tomatoes, or sautéed mushrooms during the last minute of cooking.
- Other Seafood: Include lobster tail, lump crab meat, or firm white fish like cod. Adjust cooking times appropriately.
- Cajun Twist: Add a tablespoon of Cajun seasoning with the garlic for a spicy seafood pasta recipe.
- Spicy Kick: A pinch of red pepper flakes adds a pleasant warmth to the sauce.
- Herb Swaps: Try fresh dill or basil instead of or in addition to parsley for different aromatic notes.
Nutrition Information
This estimated nutrition information for our seafood pasta recipe provides general guidance. Values can vary based on specific ingredients and portion sizes. Seafood is a valuable part of a balanced diet, offering numerous health advantages. Enjoy this protein-rich, satisfying meal, which also offers healthy fats and various micronutrients, in moderation as part of a balanced diet.
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 650 kcal |
| Protein | 35g |
| Fat | 38g |
| Saturated Fat | 20g |
| Cholesterol | 180mg |
| Sodium | 850mg |
| Carbohydrates | 40g |
| Fiber | 2g |
| Sugars | 3g |
Frequently Asked Questions (FAQ)
Find quick answers to common questions about preparing this delicious seafood pasta recipe.
Q: Can I use frozen seafood?
A: Yes, absolutely! Thaw frozen shrimp and scallops completely before cooking and pat them very dry. This ensures the best texture for your seafood pasta recipe.
Q: What kind of white wine is best?
A: Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Avoid sweet wines, as they will alter the sauce’s flavor profile.
Q: Can I make this dairy-free?
A: It’s challenging due to the cream and Parmesan. You could experiment with plant-based cream alternatives and nutritional yeast, but the flavor will differ significantly.
Q: What if my sauce is too thin or thick?
A: If too thin, simmer gently to reduce. If too thick, gradually add reserved pasta water or a splash of broth until it reaches your desired consistency.
Q: Can I prepare any components ahead of time?
A: You can prep the aromatics (dice shallot, mince garlic) and clean the shellfish ahead. Cook the seafood and sauce fresh for the best quality.
Conclusion
You now have all the tools to create an unforgettable meal! This seafood pasta recipe truly exemplifies how simple ingredients and straightforward steps can lead to a gourmet experience. It’s quick enough for weeknights but elegant enough for special occasions. Don’t hesitate to dive in and make this impressive dish your own. We’d love to hear how your seafood pasta recipe turns out, so please leave a comment and rate the recipe. Happy cooking, and remember to save or share this fantastic recipe with friends and family!