creamy seafood pasta

This creamy Seafood Pasta recipe has pasta tossed in a simple homemade garlic cream sauce with plenty of shrimp, scallops, mussels, and clams. It only takes 20 minutes and is sure to satisfy any seafood lover!

Seafood Pasta

lb linguine noodles ((or spaghetti or fettucine))

Tablespoons butter (, divided)

shrimp

lb scallops (, patted dry)

½ lb mussels (, cleaned and beards removed)

½ lb clams

Kosher salt

black pepper

shallot (, diced)

garlic (, minced)

dry white wine

heavy cream (, half and half or milk)

chicken bouillon paste

Parmesan cheese (, divided)

lemon zest

parsley

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain noodles but reserve 1 cup of the pasta water.

Meanwhile, season shrimp and scallops with a pinch of salt and pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp and scallops and cook for about 2 minutes per side (until shrimp is pink and both are opaque), then transfer to a plate. Cover with foil to keep warm.

Add remaining 3 tablespoons butter to skillet. Add shallots and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add wine and bring to a simmer, cooking for a few minutes. Add clams and mussels then cover with a lid and cook for 4-5 minutes, until shells open. Remove mussels and clams to the plate with the other seafood (discard any shells that didn’t open).

Stir 1 teaspoon cornstarch into the cream. Add cream mixture, bouillon, and ¾ cup of the parmesan to the pan and cook until sauce has slightly thickened. Taste and season with salt and pepper, if needed.

Add pasta and lemon zest and toss to coat. Add seafood. Garnish with parsley and remaining parmesan. Enjoy.

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This creamy Seafood Pasta recipe has pasta tossed in a simple homemade garlic cream sauce and plenty of shrimp, scallops, mussels, and clams. It only takes 20 minutes and is sure to satisfy any seafood lover!

Creamy Cajun Garlic Shrimp Alfredo with tender seared shrimp, fettuccine, and a smooth garlic-Parmesan sauce that stays silky and easy to toss.

Cajun Garlic Shrimp Alfredo Pasta

fettuccine (340 g)

kosher salt (for the pasta water)

pasta water (240 ml, as needed)

olive oil (15 ml)

unsalted butter (14 g, for searing the shrimp)

Cajun seasoning

paprika

tsp black pepper

salt

unsalted butter (14 g,

garlic (finely minced)

heavy cream (480 ml)

Parmesan cheese (freshly grated, about 85 g)

low-moisture mozzarella cheese (shredded, about 56 g)

salt (to taste)

Bring a large pot of water to a boil. Salt the water lightly to moderately, keeping in mind that Cajun seasoning and Parmesan will add more salt later.

Cook the fettuccine until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta. Do not rinse.

Cook the Pasta

Pat the shrimp very dry with paper towels. In a bowl, toss the shrimp with Cajun seasoning, paprika, black pepper, and the optional fine salt.

Heat the olive oil and 1 tablespoon butter in a 12-inch (30 cm) skillet over medium-high heat. When the butter is melted and foamy, add the shrimp in a single layer, cooking in batches if needed.

Cook for 45 to 60 seconds per side, just until the outside is lightly pink and golden. The shrimp should not be fully cooked yet. Transfer the shrimp and any pan juices to a plate.

Season and Sear the Shrimp

Reduce the heat to medium-low. If the skillet seems very hot, let it cool for about 1 minute before adding the garlic.

Add the remaining 1 tablespoon butter. Add the minced garlic and cook for 20 to 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown.

Pour in the heavy cream and stir, scraping up any flavorful bits from the skillet. Let the cream warm gently for 2 to 3 minutes, until steaming but not boiling.

Reduce the heat to low. Add the Parmesan a little at a time, stirring until melted. Add the mozzarella and stir until the sauce is smooth and creamy.

Make the Garlic Alfredo

Add the drained fettuccine to the skillet and toss until coated. If the sauce feels too thick, add reserved pasta water 2 tablespoons at a time until the sauce looks glossy and loose enough to coat the noodles.

Return the shrimp and any juices to the skillet. Toss gently for 30 to 60 seconds, just until the shrimp are fully opaque, plump, and curved into loose C-shapes. If using an instant-read thermometer, the shrimp should reach 145°F (63°C).

Taste and add salt only if needed.

Toss the Pasta and Finish the Shrimp

Sprinkle with chopped parsley and serve immediately while the sauce is warm, creamy, and easy to toss.

Serve Right Away

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Cajun Garlic Shrimp Alfredo Pasta

Top 2 creamy seafood pasta recipes from across the web

The most viewed creamy seafood pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seafood Pasta

Cajun Garlic Shrimp Alfredo Pasta

The most viewed creamy seafood pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine