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Seafood Pasta

Savory Seafood Pasta: A Creamy Delight in 30 Minutes

This Seafood Pasta is a quick, creamy dish featuring tender shrimp, scallops, and mussels, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Linguine Noodles Substitute with spaghetti or fettuccine if desired.
For the Seafood
  • 1 lb Shrimp Large, uncooked shrimp; thaw if frozen.
  • 1 lb Scallops Ensure they are patted dry for better browning.
  • 1 lb Mussels Fresh, scrubbed; discard any that don’t close.
For the Sauce
  • 2 tbsp Olive Oil Can be substituted with any neutral oil.
  • 2 tbsp Unsalted Butter Creates a rich, creamy sauce.
  • 4 cloves Garlic Fresh minced or pre-minced for convenience.
  • 1 cup Heavy Cream Key for creaminess; do not substitute.
  • 1/2 cup Dry White Wine Choose a sauvignon blanc or similar.
  • 1 cup Chicken Broth A low-sodium option can be used.
  • 1/2 cup Parmesan Cheese Grated for easy melting.
  • 1 tbsp Lemon Zest Brightens flavors.
For Seasoning
  • 1 tsp Salt Adjust according to taste.
  • 1/2 tsp Black Pepper Freshly ground is recommended.
  • 2 tbsp Fresh Parsley A garnish for color and flavor.
  • 2 Lemon Wedges For serving.

Equipment

  • Large pot
  • Large skillet
  • Ladle

Method
 

Step-by-Step Instructions for Seafood Pasta
  1. Bring a large pot of salted water to a rolling boil. Add linguine noodles and cook until al dente, about 8-10 minutes, reserving ¼ cup pasta water before draining.
  2. Heat a large skillet over medium-high heat. Add olive oil and unsalted butter. Season shrimp and scallops with salt and pepper; sauté for about 1.5 minutes per side until golden brown.
  3. Lower heat to medium, add minced garlic, and sauté for 30 seconds. Stir in heavy cream, dry white wine, and chicken broth; simmer for 3 minutes.
  4. Incorporate mussels into sauce, cover skillet, and cook for 2-3 minutes until mussels open. Discard unopened mussels.
  5. Whisk in parmesan cheese and reserved pasta water slowly, then add lemon zest to brighten flavors. Stir to combine.
  6. Add drained linguine to the skillet, tossing to coat evenly with sauce and seafood.
  7. Fold in sautéed shrimp and scallops, adding fresh parsley for garnish. Serve immediately with lemon wedges.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

For best results, use fresh seafood and salt your pasta water well. Avoid freezing leftovers.

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