Seafood Pasta Recipe with garlicky white wine butter sauce tastes briny, bright, and silky, with tender shrimp, scallops, and mussels. It suits weeknights and date nights alike, and you can get it on the table in about 35 minutes. I first cooked this after a dockside trip in Maine, and I still chase that sweet ocean aroma.
Why Choose This Seafood Pasta Recipe
Seafood Pasta Recipe stays easy to make because the seafood cooks fast and the sauce builds in the same pan. You boil the pasta while the seafood sears, then the wine and stock pick up all those golden bits. The noodles finish in the sauce, so every strand tastes like the ocean decided to give it a hug.
You can use a frozen seafood mix and bottled clam juice to keep things weeknight-friendly. A good splash of dry white wine and fresh lemon make it taste restaurant-level without fancy moves. If you can slice garlic and boil water, you can nail this.
Ingredients You Need
- Linguine or spaghetti, 12 ounces (De Cecco and Barilla both hold texture well)
- Large shrimp, 8 ounces, peeled and deveined (16/20 size works great; thaw frozen in the fridge)
- Sea scallops, 6 ounces, side muscle removed
- Mussels, 8 ounces, scrubbed and debearded (or use littleneck clams)
- Olive oil, 3 tablespoons
- Unsalted butter, 2 tablespoons
- Garlic, 5 cloves, thinly sliced
- Crushed red pepper flakes, 1/2 teaspoon (use more for heat)
- Dry white wine, 1/2 cup (Pinot Grigio or Sauvignon Blanc)
- Seafood stock or bottled clam juice, 3/4 cup (Kitchen Basics or Bar Harbor)
- Lemon, 1, zest and juice
- Cherry tomatoes, 1 cup, halved (optional, adds sweetness and color)
- Fresh parsley, 1/3 cup, chopped
- Salt and freshly ground black pepper
- Parmesan, 1/4 cup shaved or grated, optional for serving
- Optional add-ins: 1 teaspoon anchovy paste for depth, or 1/4 cup heavy cream for a silkier finish
- Pasta water, 1 cup reserved
Pantry shortcuts and swaps:
- Use a 1-pound frozen seafood medley if you want one-bag convenience.
- Sub clams for mussels, or use all shrimp if that fits your crew.
- No seafood stock on hand? Use clam juice or light chicken broth and a bit more lemon.
- Gluten-free pasta works; cook it slightly under so it holds up in the pan.
Equipment:
- Large pot for pasta
- 12-inch skillet or sauté pan with lid
- Colander, tongs, paper towels
- Microplane or zester, ladle
- Instant-read thermometer, optional but helpful
How to Make Seafood Pasta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Boil the pasta
- Bring a large pot of well-salted water to a rolling boil.
- Cook the linguine until shy of al dente, about 1 to 2 minutes less than package time.
- Reserve 1 cup pasta water, then drain.
- Prep and sear the seafood
- Pat shrimp and scallops very dry, then season with salt and pepper.
- Heat 1 tablespoon olive oil in the skillet over medium-high until it shimmers.
- Sear scallops 1.5 to 2 minutes per side until deep golden with translucent centers, then move them to a bowl. Sear shrimp 1 to 2 minutes per side until just opaque, then move them to the same bowl.
- Steam the mussels and build the base
- Add 1 tablespoon olive oil to the skillet along with the garlic and red pepper flakes. Cook 30 to 45 seconds until the garlic smells fragrant and turns pale gold.
- Pour in the wine and let it bubble for 60 seconds to soften the sharpness.
- Add the stock or clam juice and the mussels. Cover and cook 3 to 4 minutes until the shells open. Move mussels to the bowl with the shrimp and scallops. Discard any closed mussels.
- Finish the sauce
- Add the remaining 1 tablespoon olive oil, the butter, lemon zest, and cherry tomatoes to the skillet. Stir until the tomatoes slump and the butter melts.
- Add the lemon juice and optional anchovy paste. Season with salt and pepper to taste.
- Marry the pasta and sauce
- Add the drained pasta to the skillet with a big splash of pasta water. Toss over medium heat for 1 to 2 minutes until the sauce clings to the noodles.
- Return the shrimp, scallops, and mussels to the pan with their juices. Fold gently just until the seafood warms through.
- Adjust with more pasta water for a glossy sauce that coats the pasta. Finish with parsley and a few grates of Parmesan if you like.
Cook cues:
- Scallops feel slightly springy at about 120 to 125 F in the center.
- Shrimp turn pink and curl into loose C-shapes when done.
Tips & Common Mistakes
- Salt the pasta water so it tastes like the sea, or the dish will taste flat.
- Dry the seafood well to get a golden sear and avoid splatter.
- Use a hot pan for scallops and shrimp, and avoid crowding to prevent steaming.
- Pull seafood early and keep it in a warm bowl; it finishes gently when you bring it back.
- Keep garlic pale gold, not brown, to avoid bitterness.
- Choose a dry white wine; sweet wine makes the sauce taste off.
- Save and use pasta water; the starch gives the sauce body and shine.
- Finish the pasta in the sauce for 1 to 2 minutes so everything binds together.
- Toss any mussels that stay closed after cooking or feel cracked before cooking.
- Taste before salting the sauce since clam juice and Parmesan already bring salt.
- Warm your bowls so the pasta stays hot at the table.
Variations I’ve Tried
- Tomato fra diavolo: Add 1 cup crushed tomatoes with the wine and bump the chili flakes.
- Creamy lemon: Stir in 1/4 to 1/3 cup heavy cream at the end with extra lemon zest.
- Garlic-butter only: Skip wine and stock, double the butter, and splash in pasta water.
- Saffron and fennel: Bloom a pinch of saffron in the warm stock and add thinly sliced fennel to the garlic.
- Bacon or pancetta: Crisp 2 ounces first, then build the sauce in the drippings for smoky depth.
- Caper and herb: Add 2 tablespoons capers and extra parsley for a briny pop.
- All-shrimp or all-clam: Keep it simple and focus on one star if that suits your budget.
- Gluten-free or dairy-free: Use GF pasta and finish with olive oil and lemon instead of butter and cheese.
How to Serve Seafood Pasta
Twirl the pasta into warm bowls and tuck the mussels and scallops on top for drama. Spoon extra sauce over everything and finish with parsley, lemon wedges, and a light snowfall of Parmesan if that fits your taste. Pair with a crisp white wine like Pinot Grigio or Vermentino, or pour sparkling water with a lemon slice. Add a simple green salad and warm crusty bread to mop up the sauce.
Make-Ahead and Storage
You can prep mussels, shrimp, and scallops by cleaning and patting them dry up to 8 hours ahead; keep them chilled on paper towels. You can also measure the wine, stock, and lemon so you move fast at the stove. I do not cook the seafood ahead because it firms up when reheated.
Store leftovers in an airtight container in the fridge for up to 2 days. The sauce freezes well without seafood for up to 2 months, but seafood turns rubbery after freezing, so I skip that. Reheat gently on the stovetop with a splash of water over low heat until the pasta loosens and the seafood warms. Avoid high heat or the seafood will overcook.
Nutrition Information
- Serving size: 1 of 4 servings
- Approximate per serving: 620 calories; 40 g protein; 65 g carbs; 18 g fat; 4 g fiber; 930 mg sodium
- Numbers vary by brands, salt level, and optional add-ins like cream and Parmesan.
Seafood Pasta Recipe
Ingredients
Instructions
- Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp and scallops to the skillet and cook until opaque and cooked through, about 3-4 minutes.
- Pour in white wine and cherry tomatoes, simmer for 5 minutes allowing the sauce to reduce slightly.
- Add the cooked pasta to the skillet. Toss to combine and coat pasta with the sauce.
- Season with salt, black pepper, and red pepper flakes if using. Stir in fresh parsley.
- Serve immediately garnished with extra parsley if desired.