Seafood Pasta

This Seafood Pasta recipe combines shrimp, scallops, mussels, and clams tossed with linguine in a creamy garlic and white wine sauce. Easy to make and full of rich flavor, this restaurant-style seafood pasta is perfect for weeknight dinners or special occasions. Serve it with Parmesan and fresh parsley for a comforting, elegant meal.

This creamy Seafood Pasta brings together tender shrimp, scallops, clams, and mussels tossed with linguine in a rich garlic and white wine sauce. It’s an elegant yet simple dish that’s perfect for weeknight dinners or special occasions, bursting with ocean-fresh flavor and creamy, cheesy goodness.

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Ingredients

• 1 lb linguine, spaghetti, or fettuccine
• 4 tablespoons butter, divided
• ½ lb uncooked shrimp, peeled and deveined
• ½ lb scallops, patted dry
• ½ lb mussels, cleaned and beards removed
• ½ lb clams
• Kosher salt and freshly ground black pepper
• 1 shallot, finely diced
• 4 cloves garlic, minced
• ¾ cup dry white wine
• 1¼ cups heavy cream, half-and-half, or milk
• 1 teaspoon cornstarch
• 1 teaspoon chicken bouillon paste
• 1 cup freshly grated Parmesan cheese, divided
• Zest of ½ lemon
• ¼ cup fresh chopped parsley, plus extra for garnish

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Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve 1 cup of the pasta water for later use.
2. Cook Shrimp and Scallops:
   Season shrimp and scallops with salt and pepper. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and scallops and cook for about 2 minutes per side, until shrimp are pink and scallops are opaque. Transfer to a plate and cover to keep warm.
3. Cook Clams and Mussels:
   In the same skillet, melt the remaining 3 tablespoons of butter. Add diced shallot and cook for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
   Pour in the white wine and bring to a simmer. Add the clams and mussels, cover, and cook for 4–5 minutes until the shells open. Remove from heat, discard any unopened shells, and transfer the seafood to the plate with the shrimp and scallops.
4. Make the Sauce:
   In a small bowl, stir the cornstarch into the cream. Add this mixture to the skillet along with the bouillon paste and ¾ cup of Parmesan cheese. Simmer gently until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.
5. Combine and Serve:
   Add the cooked pasta to the sauce along with lemon zest and parsley. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. Gently fold in the cooked seafood.
   Garnish with the remaining Parmesan and a sprinkle of fresh parsley before serving.

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Tips

• Pat the scallops dry before cooking for a perfect golden sear.
• Don’t overcook seafood — remove each type as soon as it’s done to keep it tender.
• Use freshly grated Parmesan for the smoothest, richest sauce.
• If your sauce gets too thick, add a few tablespoons of reserved pasta water until creamy.

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Variations and Substitutions

• Seafood Options: Try adding crab, lobster, or calamari for variety.
• Pasta Type: Use tagliatelle, spaghetti, or even penne instead of linguine.
• Dairy-Free Version: Swap heavy cream for coconut milk and omit cheese.
• Wine Substitute: Use seafood broth or chicken broth if avoiding alcohol.

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FAQs

Can I use frozen seafood?
Yes, just thaw it completely and pat dry before cooking.

What if I don’t have white wine?
You can use broth with a squeeze of lemon juice for similar flavor.

How do I know when the clams and mussels are done?
They’re ready when the shells open. Discard any that remain closed.

Can I make the sauce thicker?
Add a little extra cornstarch slurry or reduce the sauce longer over low heat.

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Serving Suggestions

Serve this seafood pasta with garlic bread, a crisp green salad, or roasted vegetables. Pair it with a glass of dry white wine like Pinot Grigio or Sauvignon Blanc for a restaurant-quality meal.

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Why You’ll Love This Recipe

• Loaded with a variety of fresh seafood.
• Creamy, flavorful sauce infused with garlic and white wine.
• Elegant enough for entertaining, simple enough for weeknights.
• Ready in about 30 minutes.
• Deliciously comforting and restaurant-worthy at home.