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Elegant Garlic Butter White Wine Seafood Pasta

A close-up of creamy seafood pasta featuring perfectly seared scallops and seasoned shrimp tossed in a rich sauce.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.purecookingjoy.com/seafood-pasta-garlic-butter-white-wine-recipe/

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