Seafood Pasta
This easy Seafood Pasta recipe has shrimp, scallops, mussels, and clams tossed in a creamy garlic sauce. It's a 30-minute meal that tastes gourmet!
Servings: 6
Calories: 693kcal
Cost: 21
Equipment
Ingredients
- 1 lb linguine noodles , spaghetti or fettucine
- 4 Tablespoons butter , divided
- 1/2 lb uncooked shrimp , peeled and deveined
- 1/2 lb scallops , pat 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 (174g)
- 1 1/4 cups heavy cream (284g), half and half or milk
- 1 teaspoon cornstarch
- 1 teaspoon chicken bouillon paste
- 1 cup freshly grated Parmesan cheese (100g), divided
- lemon zest , from 1/2 of a lemon
- 1/4 cup fresh chopped parsley (15g), plus more for garnish
Instructions
- Cook Pasta in a large pot of salted boiling water according to package directions, until al dente. Drain noodles but reserve 1 cup of the pasta water.1 lb linguine noodles
- Cook Shrimp and Scallops: 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.1/2 lb uncooked shrimp, 1/2 lb scallops, kosher salt, freshly ground black pepper, 4 Tablespoons butter
- Cook Clams and Mussels: Add remaining 3 tablespoons butter to skillet. Add shallot 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).½ lb clams, 1 shallot, 4 cloves garlic, ¾ cup dry white wine, ½ lb mussels
- 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 and season with salt and pepper, if needed.1 1/4 cups heavy cream, 1 teaspoon cornstarch, 1 teaspoon chicken bouillon paste, 1 cup freshly grated Parmesan cheese
- Serve: Add pasta and lemon zest and toss to coat. Add some of the reserved pasta water, if needed, to thin the sauce. Add seafood. Garnish with parsley and remaining parmesan. Enjoy.1/4 cup fresh chopped parsley, lemon zest
Video
Notes
Variations:
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- Add Veggies: Feel free to add in tomatoes, mushrooms, spinach, sundried tomatoes, capers, or olives.
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- Seafood: Add small pieces of white fish, or calamari rings.
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- Cajun Seafood Pasta: Add a sprinkle of cajun seasoning to the shrimp and scallops while cooking.
Nutrition
Calories: 693kcal | Carbohydrates: 65g | Protein: 29g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 873mg | Potassium: 491mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1434IU | Vitamin C: 6mg | Calcium: 240mg | Iron: 3mg
Recipe Link
Recipe Video
