Dive into a bowl of luxuriously Creamy Seafood Pasta Recipe that brings the elegance of fine Italian dining right to your home kitchen. This fool-proof recipe transforms everyday ingredients into a restaurant-worthy dish that'll have everyone thinking you've spent years mastering Italian cuisine. Tender, succulent shrimp and sweet, delicate scallops are perfectly seared until golden, then tossed with al dente pasta in a velvety cream sauce that clings to every strand. The sauce, enriched with butter and white wine, creates a harmonious blend of garlic, fresh herbs, and Parmesan cheese that elevates the natural sweetness of the seafood.
Why You'll Love This Creamy Seafood Pasta Recipe
This restaurant-worthy pasta dish might seem fancy, but it's surprisingly simple to make at home. Perfect for special occasions or when you're craving something indulgent, this recipe transforms simple ingredients into an impressive meal that's ready in just 30 minutes.
Jump to:
- Why You'll Love This Creamy Seafood Pasta Recipe
- Ingredients
- Instructions
- Pro Tips for Perfect Creamy Seafood Pasta Recipe
- Equipment For Creamy Seafood Pasta Recipe
- Storage Instructions
- Recipe Variations
- Top Tip
- FAQ
- How did your Creamy Seafood Pasta Recipe turn out?
- Related
- Pairing
- Easy Creamy Seafood Pasta Recipe
Ingredients
the Pasta and Seafood:
- 1 pound fettuccine or linguine
- 1 pound mixed seafood (shrimp, scallops, and mussels)
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 shallot, finely chopped
- ½ cup white wine (or seafood stock)
- Salt and freshly ground black pepper to taste
the Cream Sauce:
- 2 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- ¼ cup fresh parsley, chopped
- 1 lemon, zested and juiced
- Red pepper flakes (optional)
Instructions
Prepare the Seafood
- Clean and devein shrimp, leaving tails on if desired
- Rinse mussels under cold water and remove beards
- Pat scallops dry with paper towels
- Season all seafood with salt and pepper
Cook the Pasta
- Bring a large pot of salted water to boil
- Cook pasta according to package instructions until al dente
- Reserve 1 cup of pasta water before draining
Make the Cream Sauce
- Heat olive oil in a large skillet over medium heat
- Sauté garlic and shallots until fragrant (2-3 minutes)
- Add white wine and simmer until reduced by half
- Pour in heavy cream and bring to a gentle simmer
- Stir in Parmesan cheese until melted and sauce thickens
Cook the Seafood
- Add butter to the sauce
- Add scallops and cook for 2-3 minutes per side
- Add shrimp and mussels
- Cover and cook until mussels open and shrimp turn pink (3-4 minutes)
Combine and Serve
- Add cooked pasta to the seafood sauce
- Toss gently to coat, adding pasta water if needed
- Stir in parsley, lemon zest, and juice
- Season with salt, pepper, and red pepper flakes if desired
Pro Tips for Perfect Creamy Seafood Pasta Recipe
- Pat seafood dry before cooking for better searing
- Don't overcook the pasta – it will continue cooking slightly in the sauce
- If sauce becomes too thick, thin with reserved pasta water
- Use fresh seafood for best results
Equipment For Creamy Seafood Pasta Recipe
- Large pasta pot
- Heavy-bottom skillet or sauté pan
- Colander
- Sharp knife
- Grater for cheese and lemon zest
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream or milk to restore the sauce's consistency.
Recipe Variations
- Make it dairy-free by using coconut cream and dairy-free cheese
- Swap pasta for zucchini noodles for a low-carb option
- Try different seafood combinations like crab, lobster, or calamari
- Add vegetables like spinach, cherry tomatoes, or asparagus
Top Tip
The key to perfectly cooked seafood is timing – add each type according to cooking time. Scallops first, followed by shrimp and mussels.
FAQ
The secret to creamy pasta lies in using starchy pasta water and proper technique. Reserve 1 cup of pasta cooking water before draining, then add it gradually to your sauce while stirring. The starch helps emulsify the sauce, creating a silky, creamy texture. Adding cream cheese, mascarpone, or a splash of heavy cream also enhances creaminess.
Long, thin pasta like linguine, spaghetti, or angel hair works best with seafood. These delicate noodles complement seafood without overpowering it and hold light sauces well. Linguine is particularly traditional for seafood pasta, as its flat shape catches both light and creamy sauces perfectly.
Traditionally, Italians don't add cheese to seafood pasta, believing it overpowers the delicate flavor of the seafood. However, some modern interpretations, particularly with creamy seafood sauces, do incorporate small amounts of Parmigiano-Reggiano or Pecorino Romano. It's ultimately a matter of personal preference.
Shapes with ridges or curves like fettuccine, penne rigate, or rigatoni are ideal for creamy sauces. These shapes trap the sauce in their grooves and hollows, ensuring every bite is perfectly sauced. Wider noodles like fettuccine or pappardelle also provide more surface area for creamy sauces to cling to.
How did your Creamy Seafood Pasta Recipe turn out?
This recipe is sure to impress with its perfect balance of succulent seafood, al dente pasta, and rich, garlicky cream sauce. If you're a fan of luxurious pasta dishes, be sure to try our Teriyaki Beef Recipe next – more indulgent pasta recipes that are sure to become family favorites!
Did you make this Creamy Seafood Pasta Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try different combinations of seafood or add a splash of white wine to the sauce? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your restaurant-worthy creation!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Creamy Seafood Pasta Recipe
Easy Creamy Seafood Pasta Recipe
Equipment
- Large pasta pot
- Heavy-bottom skillet or sauté pan
- Colander
- Sharp knife
- Grater for cheese and lemon zest
Ingredients
Seafood & Pasta
- 1 lb linguine
- ½ lb large shrimp peeled and deveined
- ½ lb mussels cleaned
- ¼ lb scallops
- Salt and pepper to taste
Cream Sauce
- 2 cups heavy cream
- ½ cup Parmesan cheese freshly grated
- 4 cloves garlic minced
- 2 tablespoon butter
- 2 tablespoon olive oil
- ¼ cup white wine
- 1 lemon juice and zest
- Fresh parsley for garnish
Instructions
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water.
- Sauté garlic in olive oil and butter until fragrant.
- Add wine, simmer until reduced by half.
- Pour in cream, bring to gentle simmer. Add Parmesan.
- Add seafood in order: scallops (2-3 mins), then shrimp and mussels (3-4 mins).
- Toss with pasta, add lemon juice and zest.
- Garnish with parsley. Serve immediately.
Notes
- Use room temperature cream to prevent sauce from breaking
- Pat seafood dry before cooking
- Don't overcook pasta - it will continue cooking in sauce
Leave a Reply