italian 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.

https://content.jwplatform.com/videos/UBXonFLa.mp4

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!

Seafood is king in this elegant white wine, garlic butter Seafood Pasta. This recipe is shockingly easy, making seafood possible for any cook!

mussels

Water

all-purpose flour

whole wheat linguine noodles (or spaghetti or similar long pasta noodles)

unsalted butter (divided)

olive oil

sea scallops (patted dry)

salt

shallot (minced)

garlic (minced (about 4 teaspoons))

red pepper flakes

dry white wine (or use pasta water

oregano

basil

Old Bay

lemon juice

parsley (plus additional for serving)

clean

Clean the mussels: Put the mussels in a large bowl and cover with cool water. Add flour and with your hands, mix to combine (don’t worry if there are still a few lumps of flour). Let soak for 30 minutes—during this time, the mussels will disgorge any sand. Drain. If the mussels have a "beard,” remove from each with your fingers and scrub away any dirt on the outside of the mussels under running water. Discard any mussels that are not tightly shut. Make sure you have the rest of your ingredients 100% prepped and ready to go.

boil

Bring a large pot of well-salted water to boil and cook pasta to al dente according to package directions. Reserve 1 cup of pasta water (don’t forget!), then drain the noodles*.

sear

In a wide, deep skillet with a tight-fitting lid, heat 2 tablespoons of the butter and the oil over medium heat. When the butter foams, add the scallops and sear on the first side for 1 1/2 minutes without disturbing, then flip and move them to one side of the pan. Add the shrimp to the now open side of the pan. Sprinkle everything with salt. Continue cooking, flipping the shrimp after about a minute or so, until the shrimp are no longer translucent and the scallops are cooked through, about 2 minutes more. Remove to a plate and set aside.

saute

Reduce the heat to medium. Add the remaining 1 tablespoon butter and shallot. Sauté for 3 minutes until the shallot is beginning to soften and brown, then add the garlic and red pepper flakes. Let cook, stirring constantly, until the garlic is super fragrant, about 1 minute.

Add the wine, oregano, basil, and Old Bay. Bring to a boil, then add the mussels. Cover the skillet, reduce the heat to medium-low, and let steam until the mussels open, about 5 minutes. Shake the skillet once or twice throughout to move the mussels around. Uncover the skillet and discard any mussels that did not open.

stir

Immediately place the pasta in the skillet with the mussels. Add the lemon juice, scallops, shrimp, and parsley. With tongs, toss and stir until everything is evenly combined, adding some of the reserved pasta water as needed. Enjoy immediately with additional fresh parsley as desired.

Really great recipe when we hosted my in-laws for dinner!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583011/iWYr0fcOO.mp4

Top 2 italian seafood pasta recipes from across the web

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Seafood Pasta

Seafood Pasta

Top 2 italian seafood pasta recipes from across the web

The most viewed italian 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

Seafood Pasta

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