Fats

Seafood Pasta – Tastes Better From Scratch

December 8, 2022
Celia J. Dobbs

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!

Looking for more seafood recipes? Try this Poke Bowl, Seared Scallops, or Cioppino!

A pan of Seafood Pasta, ready to serve.

Why I love this dish:

  • Quick – Only 20 minutes for this fresh gourmet meal!
  • Delicious – The flavor combination of the assortment of seafood and the creamy garlic sauce is absolutely perfect together.
  • Easy – The different seafood may look intimidating, but really this recipe couldn’t be more simple!

How to make Seafood Pasta:

Cook Pasta and Season Seafood: Season shrimp and scallops with a pinch of salt and pepper. 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.

Shrimp and scallops on brown paper, seasoned with salt and pepper.

Cook Shrimp and Scallops: 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.

Shrimp and scallops being cooked in a pan to make seafood pasta.

Cook Remaining Seafood: Add remaining 3 tablespoons butter to skillet then place shallots in pan and cook for 2-3 minutes. Add garlic and cook for 30 seconds then pour in 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).

Clams and mussels in a broth of red onion, garlic, and wine for seafood pasta.

Make Sauce: 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 the seafood pasta sauce and season with salt and pepper, if needed. Add pasta and lemon zest.

A pan with homemade cream sauce, and pasta dumped in for seafood pasta.

Serve: Add seafood to pasta then garnish with parsley and remaining parmesan. Enjoy this Italian seafood pasta with a side of artisan bread.

A close up picture of easy Seafood Pasta.

Recipe Variations:

  • Add Veggies: Feel free to add in tomatoes, mushrooms, spinach, sundried tomatoes, capers, or olives.
  • Seafood: Add fish or calamari rings.
  • Cajun Seafood Pasta: Add a sprinkle of cajun seasoning to the shrimp and scallops while cooking.

More Seafood Pasta Dishes:

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Recipe

  • 1 lb linguine noodles (or spaghetti or fettucine)
  • 4 Tablespoons butter , divided
  • 1/2 lb uncooked shrimp , peeled and deveined
  • 1/2 lb scallops , patted dry
  • ½ lb mussels , cleaned and beards removed
  • ½ lb clams
  • Kosher salt
  • Freshly ground black pepper
  • 1 shallot , diced
  • 4 cloves garlic , minced
  • ¾ cup dry white wine
  • 1 1/4 cups heavy cream , half and half or milk
  • 1 teaspoon chicken bouillon paste
  • 1 cup freshly grated Parmesan cheese , divided
  • lemon zest , from ½ of a lemon
  • 1/4 cup fresh chopped parsley , plus more for garnish

  • 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.

Add veggies: tomato, mushrooms, spinach, sundried tomatoes, capers, olives
Seafood: Add fish or calamari rings

Calories: 692kcalCarbohydrates: 65gProtein: 29gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 154mgSodium: 797mgPotassium: 490mgFiber: 3gSugar: 4gVitamin A: 1434IUVitamin C: 6mgCalcium: 239mgIron: 3mg

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