The First Bite That Hooked Me
I still remember the first time I tasted creamy seafood pasta. The smell of garlic and wine filled the air. The shrimp were plump, the sauce rich with parmesan. One bite, and I was sold. Ever wondered how you could turn creamy seafood pasta into something unforgettable? It’s all in the balance—silky sauce, tender seafood, and a hint of lemon. Try it once, and you’ll crave it forever. What’s your favorite pasta dish? Share below!My Kitchen Disaster Turned Win
My first attempt at this dish was messy. I forgot to pat the scallops dry—sizzling oil splattered everywhere. The mussels took longer to open than I expected. But the result? Worth every second. Cooking teaches patience, and a little chaos makes the meal memorable. Home cooking isn’t about perfection. It’s about joy, flavor, and sharing. Have you ever salvaged a kitchen mishap? Tell me your story!Why This Dish Shines
– The cream and parmesan create a velvety sauce that clings to every noodle. – Lemon zest cuts through the richness, adding a bright finish. Which flavor combo surprises you most? Is it the wine-infused garlic or the briny seafood? Vote in the comments! This dish is a texture dream—chewy pasta, juicy shrimp, tender clams. Every forkful is a little adventure.A Nod to the Past
This pasta has roots in Italian coastal cooking. Fishermen used fresh catches to make hearty meals. *Did you know mussels were once considered poor man’s food?* Now they’re a gourmet treat. The dish blends simplicity with luxury—a timeless combo. What’s your go-to seafood recipe? Let’s swap ideas!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| linguine noodles, spaghetti or fettucine | 1 lb | |
| butter | 4 Tablespoons | divided |
| uncooked shrimp | 1/2 lb | peeled and deveined |
| scallops | 1/2 lb | pat dry |
| mussels | 1/2 lb | cleaned and beards removed |
| clams | 1/2 lb | |
| kosher salt | To taste | |
| freshly ground black pepper | To taste | |
| shallot | 1 | diced |
| garlic | 4 cloves | minced |
| dry white wine | 3/4 cup | |
| heavy cream, half and half or milk | 1 1/4 cups | |
| cornstarch | 1 teaspoon | |
| chicken bouillon paste | 1 teaspoon | |
| freshly grated Parmesan cheese | 1 cup | divided |
| lemon zest | from ½ of a lemon | |
| fresh chopped parsley | 1/4 cup | plus more for garnish |
How to Make Creamy Seafood Pasta Like a Pro
Step 1 Cook pasta in salty water until just tender. Save a cup of the starchy water for later. Al dente noodles hold sauce better. Drain and set aside. (Hard-learned tip: Undercook pasta by 1 minute—it’ll finish in the sauce.)
Step 2 Season shrimp and scallops with salt and pepper. Cook in butter until pink and firm. Move them to a plate to rest. Keep them warm under foil.
Step 3 Sauté shallots and garlic in butter until soft. Pour in wine and let it bubble. Add clams and mussels, cover until shells open. Toss any stubborn ones. What’s the best wine for cooking seafood? Share below!
Step 4 Mix cornstarch into cream for a thick sauce. Stir in bouillon and most of the parmesan. Simmer until it coats a spoon. Taste and adjust seasoning.
Step 5 Toss pasta with sauce, lemon zest, and seafood. Add pasta water if it’s too thick. Top with parsley and extra cheese. Serve hot! Cook Time: 20 minutes Total Time: 30 minutes Yield: 6 servings Category: Dinner, Pasta
3 Fun Twists on This Seafood Pasta
Spicy Kick Add red pepper flakes or diced jalapeños to the sauce. A dash of hot sauce works too.
Vegetarian Vibes Swap seafood for mushrooms and artichokes. Use veggie broth instead of bouillon.
Summer Fresh Toss in cherry tomatoes and basil. Lighten the sauce with a splash of lemon juice. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Seafood Masterpiece
Pair it with garlic bread or a crisp green salad. A side of roasted asparagus adds crunch. Drink match: Chilled white wine or sparkling water with lime. Both cut through the rich sauce. Which would you choose tonight? Tell us below!
Storing and Reheating Tips
Keep leftovers in the fridge for up to 2 days. The sauce thickens when cold—add a splash of milk when reheating. Freeze without seafood for up to 1 month. Thaw overnight, then add fresh-cooked shrimp or scallops. *Fun fact: Pasta water revives sticky noodles better than plain water.* Batch-cook the sauce alone, then toss with fresh pasta later. Why this matters: Seafood turns rubbery if overcooked, so reheat gently. Ever tried freezing creamy pasta? Share your tricks below!Fix Common Mistakes
Sauce too thin? Simmer longer or add a pinch more cornstarch. Clams or mussels won’t open? Toss them—they’re unsafe to eat. Shrimp overcooked? Pull them out at the first curl. Why this matters: Timing is key with seafood. Last week, my niece forgot the lemon zest—the dish lost its bright kick. What’s your biggest pasta fail? Let’s laugh about it!Your Questions, Answered
Q: Can I use gluten-free pasta? A: Yes! Cook it 1 minute less to avoid mush.
Q: How far ahead can I prep this? A: Chop veggies and grate cheese a day early. Cook seafood fresh.
Q: No wine on hand—what’s a swap? A: Use chicken broth with a squeeze of lemon.
Q: Can I double this for a crowd? A: Yes, but cook seafood in batches to prevent steaming.
Q: What if I hate scallops? A: Skip them! Add extra shrimp or white fish.
Let’s Dish!
This creamy pasta tastes like a seaside vacation. I love seeing your twists—try adding cherry tomatoes or spinach. Tag@SpoonSway on Pinterest so I can cheer you on. Happy cooking! —Sarah Cooper.
Creamy Seafood Pasta with Shrimp and Parmesan
Description
A rich and creamy seafood pasta featuring shrimp, scallops, mussels, and clams in a Parmesan white wine sauce.
Ingredients
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.
- 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 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).
- 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 some of the reserved pasta water, if needed, to thin the sauce. Add seafood. Garnish with parsley and remaining parmesan. Enjoy.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream.
Seafood, Pasta, Shrimp, Scallops, Mussels, Clams