Seafood Pasta
What I love most about this recipe is its versatility. Whether you prefer a creamy garlic sauce, a light lemony broth, or a classic tomato base, seafood pasta can be adapted to suit any preference.
Equipment
- Large pot
- Colander
- Large skillet or sauté pan
- Tongs
- Microplane/Zester
- Garlic Press
Ingredients
For the Pasta:
- 12 oz 340g spaghetti or linguine (use gluten-free pasta if needed)
- 1 tbsp salt for boiling water
- 1 tbsp olive oil to prevent sticking
For the Seafood:
- 8 oz 225g shrimp, peeled and deveined
- 6 oz 170g scallops
- 6 oz 170g mussels, cleaned (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes adjust to taste
- 1/2 cup 120ml dry white wine (like Sauvignon Blanc)
- 1 cup 240ml chicken or seafood broth
- 1/2 cup 120ml heavy cream (optional for a creamy version)
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 cup 40g grated Parmesan cheese
- 2 tbsp fresh parsley chopped
Instructions
- Boil the Pasta – Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions (about 8-10 minutes). Reserve ½ cup of pasta water before draining. Drizzle with olive oil to prevent sticking.
- Sear the Seafood – Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and scallops, season with salt and pepper, and cook for 2-3 minutes per side until opaque. Remove and set aside.
- Sauté the Garlic – In the same pan, add another tablespoon of olive oil. Stir in minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Be careful not to burn the garlic!
- Deglaze with Wine – Pour in the white wine, scraping up any bits stuck to the pan. Let it simmer for 2-3 minutes to reduce slightly. Add the mussels to the pan. Cover with a lid and let them steam for 4-5 minutes until they open. Discard any mussels that remain closed.
- Make the Sauce – Add the broth and bring to a gentle simmer. If using heavy cream, pour it in now and stir well. Cook for another 3-4 minutes until slightly thickened.
- Combine Everything – Add the seafood back into the pan along with the drained pasta. Toss to coat, adding reserved pasta water a little at a time until the sauce clings to the pasta.
- Finish and Serve – Stir in lemon juice, zest, and Parmesan cheese. Sprinkle with fresh parsley and serve immediately!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 520 kcal
- Protein: 38g
- Carbohydrates: 50g
- Fats: 18g
- Saturated Fat: 6g
- Fiber: 3g
- Sugar: 3g
- Sodium: 750mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.