Amazing 25-Minute Seafood Pasta Joy

Hi, I’m Alex, and I’m so glad you’re here at Pure Cooking Joy! I truly believe that the most elegant, restaurant-quality meals are the ones we create ourselves, and they don’t have to involve hours of stress. If you’ve been searching for that perfect, show-stopping seafood pasta recipe that actually comes together on a weeknight, you’ve found your winner. We’re making the ultimate creamy garlic butter white wine seafood pasta today. Finding that little spark of happiness in mixing up something truly delicious is what my journey away from burnout was all about, and I know this rich, flavorful dish will bring that joy right to your table too!

Why This Creamy Garlic Butter White Wine Seafood Pasta Shines

Honestly, this recipe beats ordering takeout any day, and it’s shockingly fast. I love how quickly we can transition from raw ingredients to a stunning plate of food. It truly feels like gourmet pasta at home without the effort.

• The sauce is unbelievably rich—that blend of butter, wine, and cream creates one of the best creamy pasta dishes you’ll ever taste.
• It qualifies as one of my favorite quick seafood meals; total cook time is under 25 minutes, which is perfect for busy days.
• You get that incredible, glistening coating on every piece of pasta, making it visually look like something served at a fancy Italian spot. If you need great weeknight dinner ideas, bookmark this one!

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Gathering Ingredients for Your Seafood Pasta

Okay, let’s look at what we need before we dive into the actual cooking. My rule is to always have everything measured and ready next to the stove—it’s called *mise en place*, and it stops you from frantically scrambling later!

For a really stellar seafood pasta experience, you have to focus on the quality here, especially the star players.

• 1 pound linguine or fettuccine pasta (I love using linguine for this sauce!)
• 1 pound mixed seafood—I’m using shrimp and scallops here, but feel free to add mussels or crab meat. Get the freshest you can find; it makes all the difference in flavor!
• 4 tablespoons unsalted butter (Use real butter, trust me on this one!)
• 4 cloves garlic, minced finely
• 1/2 cup dry white wine, something you’d actually sip on, like a Pinot Grigio
• 1 cup heavy cream
• 1/2 cup reserved pasta water (Don’t forget this—it’s liquid gold!)
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tablespoon good quality olive oil
• Salt and black pepper to taste
• A small pinch of red pepper flakes (optional, just for a little kick!)

If you’re looking for ways to use up prawns separately, check out my guide on making a fantastic homemade shrimp cocktail sauce! That flavor profile works so well with this dish, too.

Essential Equipment for Perfect Seafood Pasta

You don’t need any fussy gadgets for this one, which is why I love it for a fast dinner! Having the right pots and pans makes the actual cooking process so much less messy and stressful. We are aiming for smooth sailing here at Pure Cooking Joy.

Make sure you have these essentials ready to go:

• A large pot for boiling your linguine. Make sure it’s big enough to let the pasta move freely so it cooks evenly to that perfect al dente texture we’re aiming for.
• A large, heavy-bottomed skillet. This is where the magic happens! We need enough surface area to sear the seafood quickly and then toss everything in the sauce without spilling over.
• Good tongs. These are non-negotiable when searing seafood! Tongs let you flip the shrimp and scallops delicately so they cook evenly without breaking apart.
• Accurate measuring cups and spoons. Especially for the wine and cream—getting those liquids right makes sure your sauce emulsifies beautifully instead of breaking.
• A good colander or strainer for draining the pasta (but only after you’ve saved that starchy water first!).

Step-by-Step Instructions for Elegant Seafood Pasta

Alright, this is where we turn those beautiful ingredients into a true spectacle! Don’t let the ingredient list intimidate you; the actual cooking flies by. We are aiming for pasta that hits that perfect al dente spot, where it has a satisfying little chew—that’s essential for the best pasta recipes!

1. First things first: Get your big pot of water boiling. Cook the linguine according to the package directions until it is just tender. Pay close attention to that al dente pasta cooking time. Before you drain it, scoop out about a cup of that cloudy, starchy water and set it aside. Drain the pasta and give it a quick toss with a tiny bit of olive oil so it doesn’t clump while you handle the sauce.
2. While that pasta is happening, prep your seafood. Just pat the shrimp and scallops really dry with a paper towel—this helps them sear instead of steam. Season them fast with salt and pepper.
3. Now, crank the skillet heat up to medium-high! Add your olive oil and 2 tablespoons of that glorious butter. Once it melts and starts to foam, toss in your seasoned seafood. Cook them hot and fast, maybe 2 to 3 minutes per side, until they just turn opaque. Don’t overcook them! Pull them out immediately and set them aside for later.
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4. Lower the heat. Add those last 2 tablespoons of butter to the same skillet. Scoop in that minced garlic and the optional red pepper flakes. You only want to cook this for about 60 seconds. Seriously, garlic burns so fast, and burnt garlic tastes bitter—we want fragrant and golden, not brown!
5. Time for the flavor bomb! Pour in that dry white wine. Let it simmer and reduce by half, maybe 2 minutes. That wine becomes the backbone of our fantastic white wine sauce pasta.
6. Stir in the heavy cream and let it bubble gently for 3 or 4 minutes until it starts coating the back of a spoon a little bit. It needs that simmer time to thicken up properly.
7. Toss in your cooked pasta. Now for my pro tip: Slowly drizzle in that reserved pasta water while tossing everything. That starch helps the sauce hug the noodles—it’s called emulsification, and it prevents your beautiful sauce from separating later. Check out my tips on making a quick garlic butter spread; the principle of building emulsion is the same!
8. Finally, kill the heat. Stir in the Parmesan cheese, the fresh parsley, and your cooked seafood. Gently fold it all together until everything is perfectly coated and warm. Taste it! Does it need more salt? A crack of pepper? Serve immediately with extra Parmesan sprinkled on top!

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Expert Tips for Next-Level Seafood Pasta Success

Listen, every great home cook has their little tricks worked out, right? These are the things I learned after making this seafood pasta about a hundred times. My biggest mistake early on was using frozen shrimp that hadn’t thawed completely; they turned rubbery because they cooled the pan down too much and ended up steaming! Stick to dry seafood!

If you want to lean into those spicy options, this is the perfect base for great shrimp pasta recipes. Take a teaspoon of your favorite Cajun seasoning and mix it right in with the garlic back in Step 4. Wow, that adds a completely different dimension!

Another small flavor booster I love? When you pull the cooked seafood out, toss it with just a tiny squeeze of fresh lemon juice while it waits. It brightens up the whole dish before it joins the creamy sauce. I share something similar about getting super bright flavor in my shrimp fried rice—it’s all about smart layering!

Variations on Your Favorite Seafood Pasta

While I am totally obsessed with this classic white wine version, sometimes you just need to throw a curveball into your regular rotation of pasta recipes, right? The beauty of a great sauce base like this one is how easily you can switch things up!

Turning up the Heat: Cajun Style

If you like spice—and I mean *really* like heat—this is where you go bold. Forget the pinch of red pepper flakes; we’re diving into the world of Cajun seafood pasta. When you sauté your garlic in Step 4, throw in about a teaspoon of your favorite Cajun seasoning blend right along with it. It blooms in the butter and everything gets this gorgeous, smoky heat. It pairs beautifully with the cream, making it rich but fiery!

Elevating for Guests: Lobster Pasta Ideas

If you are planning a big anniversary dinner or just want to treat yourself to something ridiculously luxurious, this sauce is the perfect vehicle for premium seafood. This is when you swap out all the shrimp and scallops for chunks of poached lobster meat. These lobster pasta ideas sound incredibly fussy, but guess what? Since the sauce is already made, you just gently fold in the pre-cooked lobster at the very end. No hard cooking required, just pure indulgence!

From Stovetop to Oven: Seafood Pasta Bake

Sometimes, I just want that bubbling, cheesy top layer that only baking can provide. If you have leftovers, or if you are planning this as a true weekend project, turning this into a seafood pasta bake is brilliant. After you toss everything together in Step 8, transfer the whole shebang into a greased casserole dish. Top generously with Mozzarella and extra Parmesan. Pop it into a 375°F (190°C) oven for about 15 minutes, or until it’s bubbly hot and the top is golden brown. So comforting!

Switching Up the Shells

I usually grab linguine because it holds that creamy sauce so well, but don’t be afraid to experiment! If you want something that scoops up all that chunky seafood, shells or rigatoni are fantastic. For a lighter feel, angel hair pasta works, but you have to be even quicker with your sauce tossing so it doesn’t get overwhelmed.

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Storing and Reheating Leftover Seafood Pasta

Oh, that first-day seafood pasta is amazing, but leftovers? They’re a whole other kind of joy—provided you store and reheat them correctly! I’m a firm believer that homemade food shouldn’t go to waste, but seafood sauces can be tricky if you aren’t careful. The sauce is usually the first thing to break when you reheat it too fast.

First, cool everything down fast! Once the pasta has cooled to room temperature (don’t leave it sitting out for more than two hours, that’s dangerous territory), divide the leftovers into airtight containers. You want to refrigerate it quickly. It should keep nicely for about two days, max. Three days is pushing it, especially with delicate shrimp and scallops in the mix.

Reheating the Sauce Without Breaking It

This is the most important part! When you reheat pasta that has a butter or cream-based sauce, you risk the fat separating from the liquid, leaving you with a greasy mess. Never blast this in the microwave on high!

What I always do is reheat it very gently on the stovetop. Put the leftovers in a skillet over low to medium-low heat. Because the sauce will thicken up significantly as it chills, you absolutely must add a splash of liquid back in. I usually use a spoonful or two of milk or, even better, some of that reserved pasta water if you saved any!

Stir constantly until everything is just heated through. As soon as you see steam, turn the heat off. If you cook it until it’s piping hot and bubbling, the seafood—especially the shrimp—will get tough and rubbery right before your eyes. Gentle heat equals happy leftovers, trust me on this one.

Microwave Reheating: The Trick to Success

If you are completely rushed and need the microwave, you can do it, but you need an insurance policy! Put your portion in a microwave-safe bowl and cover it loosely. Instead of nuking it for two straight minutes, heat it in 30-second intervals, stirring well between each one. This way, you can check the sauce consistency and stop as soon as the pasta is warm. It takes longer, but it saves you from dry, rubbery seafood!

Frequently Asked Questions About Making Seafood Pasta

It’s natural to have questions when you’re trying a new, slightly elegant dish like this one! Even though this recipe is super straightforward, sauce consistency and wine choices sometimes trip folks up. I’ve gathered some things I get asked all the time when people try making their first restaurant-worthy Italian pasta meals at home.

What is the best wine to use for this seafood pasta sauce?

You absolutely need a dry white wine here! Think crisp, bright, and unoaked—Pinot Grigio is my favorite choice, and Sauvignon Blanc works beautifully too. You notice I stressed *dry* in the instructions, right? We don’t want anything sweet interfering with the rich garlic and butter flavors. If you absolutely cannot use wine, don’t panic! You can substitute it with equal parts good-quality, low-sodium chicken or seafood broth, but add about a teaspoon of fresh lemon juice right at the end to replace the acidity the wine brings. That bright note is crucial!

Can I make this a creamy pasta dishes version without heavy cream?

You can certainly try! Heavy cream gives us that luxurious, velvety coating that defines these creamy pasta dishes, but if you need an alternative, grab half-and-half. Just know that it won’t be quite as thick, so you might need to rely more heavily on that reserved starchy pasta water to build body. You could also make a thin roux (butter and flour cooked together) before adding your broth/wine substitute, but honestly, for this specific garlic butter sauce, the heavy cream is what makes it taste so decadent and restaurant-quality—it’s worth the splurge!

What seafood pairs best with this garlic butter pasta?

Shrimp and scallops are my go-to combo because they cook fast and absorb that amazing sauce so well. That’s what’s in the recipe, and I highly recommend sticking with that for your first try! But if you want to maximize that seafood punch and make it a truly epic plate of seafood pasta, you should definitely add some bivalves. Steam a handful of clams or mussels open right in the white wine before you add the cream. Just remember my rule: discard any that don’t open up after steaming. That adds layers of savory, briny flavor that really elevates the whole experience.

Nutritional Estimates for This Seafood Pasta

Now, I know that sometimes we want food that tastes incredible, and that’s exactly what this dish delivers! But just to keep you in the loop, I always like to provide a rough idea of what’s in a serving. Remember, since this recipe relies heavily on things like butter, heavy cream, and the amount of seafood you choose to use, these numbers are a general guideline based on the specific ingredients I listed out.

This calculation estimates one serving based on a yield of four people. If you aren’t sharing, you might want to adjust your serving tracker accordingly!

• Calories: Approximately 650 per serving
• Fat: Around 25g total (with about 14g being saturated fat)
• Protein: A solid 35g! Thanks, shrimp and scallops!
• Carbohydrates: About 75g (mostly from that lovely linguine)
• Sugar: Very low, just about 4g

This is definitely on the richer side because we are using real butter and heavy cream—it’s a treat night, after all! If you want to lower the fat content next time, you could look into using half-and-half instead of heavy cream, or even use less butter when sautéing the garlic. But when you’re enjoying this rich dish, just know you’re balancing out that richness with tons of great protein from the fresh seafood. Cheers to delicious food!

If you make this and snap a picture, please tag me! I love seeing what you are cooking up in your kitchens. You can follow along with all the behind-the-scenes fun over on my Facebook page at Pure Cooking Joy!

Elegant Garlic Butter White Wine Seafood Pasta

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You will create an elegant, restaurant-quality seafood pasta featuring shrimp and scallops in a rich garlic butter white wine sauce. This recipe is simple enough for a weeknight but impressive enough for guests.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian Inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 pound linguine or fettuccine pasta
• 1 pound mixed seafood (shrimp, scallops, mussels, or crab meat)
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup heavy cream
• 1/2 cup reserved pasta water
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional)

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Instructions

1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. While the pasta cooks, prepare the seafood. Pat the shrimp and scallops dry. Season lightly with salt and pepper.
3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the seafood and cook for 2-3 minutes per side until opaque and cooked through. Remove the seafood from the skillet and set it aside.
4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute until fragrant. Do not let the garlic burn.
5. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. This builds flavor for your white wine sauce pasta.
6. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens.
7. Add the cooked pasta to the skillet. Toss to coat. Add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
8. Stir in the Parmesan cheese, chopped parsley, and the cooked seafood. Toss gently to combine everything. Taste and adjust seasoning with salt and pepper.
9. Serve immediately in bowls, topping each serving with extra Parmesan cheese. This makes a fantastic seafood dinner idea.

Notes

• For a Cajun seafood pasta variation, add 1 teaspoon of Cajun seasoning to the garlic when sautéing.
• If you are using mussels or clams, steam them open in the white wine before adding the cream. Discard any that do not open.
• This recipe works well as an easy weeknight pasta if you use only shrimp, cutting down on prep time.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 4
• Sodium: 450
• Fat: 25
• Saturated Fat: 14
• Unsaturated Fat: 11
• Trans Fat: 0.5
• Carbohydrates: 75
• Fiber: 4
• Protein: 35
• Cholesterol: 210