Seafood Pasta Recipe
A seafood pasta recipe made with shrimp, scallops, and mussels in a butter, white wine, and lemon sauce.
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This seafood pasta recipe is made with shrimp, scallops, and mussels in a butter, white wine, and lemon sauce. This recipe is one of my favorites and a favorite of my family and friends. Some even say they could drink the sauce by itself.
Although this is a simple dish with just a few ingredients, it will taste like you prepared it all day. This recipe will also work with almost any seafood. I add a small amount of parmesan cheese that can easily be omitted for any dietary restrictions.
Ingredients for this seafood pasta recipe
- 1 lb pasta
- Fresh garlic
- Butter
- Olive oil
- Lemon
- Salt
- Pepper
- White wine
- 1 lb each of shrimp, scallops, and mussels.
- Freshly grated parmesan cheese (optional)
How to make this seafood pasta recipe.
- Cook and drain the pasta reserving some of the pasta water.
- Sear the shrimp and scallops separately and then set them aside.
- In the same pot you cooked the seafood, deglaze the pan with about 1/2 cup of white wine, pasta water, butter, and garlic, whisk and bring to a simmer. Add the mussels, cover, and let simmer for a few minutes until they are opened.
- Add the seafood and cooked pasta back in and toss to combine.
- Top with parmesan cheese and parsley and serve.
What can I substitute for the seafood?
This is a versatile recipe, if you don’t have shrimp, mussels, or scallops, substitute any of the seafood for crab meat, clams, or lobster. You can also substitute broth for the wine, such as vegetable, seafood, or chicken broth.
What is the difference between bay and sea scallops?
Sea scallops are larger than bay scallops and are also more expensive. Since sea scallops are larger they tend to have better texture since they are harder to overcook. Either type of scallops will work for this recipe.
Can you Use frozen seafood?
If you don’t have access to fresh seafood, buying it frozen is a great option. Not only is frozen seafood more accessible, but it tends to be less expensive. Always follow the package instructions for thawing seafood.
Seafood Pasta Recipe Tips:
- Don’t overcook the seafood. For this recipe, cook the seafood separately, setting aside between each batch until adding it back at the end with the pasta. Start with the scallops, searing the sides and cooking until they are opaque. Next, sear the shrimp and remove it from the pan to set aside as soon as it is pink and opaque. Next, prepare the sauce, add the mussels in the sauce, and cover to steam in the simmering sauce, then add the shrimp and scallops back to the pan with the mussels and sauce, add the pasta, stir, and serve.
- Disregard any mussels that don’t open when cooked. If you are using fresh mussels you need to toss any mussels that don’t open once they are cooked, they are not safe to eat.
- Cook the pasta until al dente. Cooking the pasta until it is almost done will prevent overcooking the finished pasta. The pasta will continue to cook a little once placed back in the sauce to finish with the seafood.
- Clean and dry the seafood before searing it. If the seafood is wet you won’t be able to get a good sear.
- Use fresh ingredients for this recipe. Using freshly squeezed lemon, minced garlic cloves, and freshly grated parmesan will make a huge difference in the texture and flavor of the recipe.
- Save the pasta water. Reserve 1 cup of the pasta water before you strain the pasta for the sauce. This helps give a better consistency to the sauce.
- Use a good-tasting wine. If you use a good dry white wine that you enjoy drinking, you enjoy the flavor of the sauce.
How to Properly Prepare Seafood
- Shrimp: Buy raw shrimp, you can purchase shrimp that are de-veined with the tail off, or you can remove the tails and de-vein them yourself, just make sure it isn’t pre-cooked. Shrimp cooks fast and using pre-cooked shrimp can turn rubbery and tough quickly if slightly overcooked.
- Scallops: Make sure that the scallops are thoroughly dry before searing. This will help the scallops form a good crust and prevent them from becoming rubbery.
- Mussels: If you are using live fresh mussels, you can store them in a bowl with a damp towel over them in the refrigerator until ready to cook. Do not submerge them in water, they are live and will drown. Check the mussels and discard any that are damaged or open. Rinse them with cold water, and use a brush to remove any dirt or sand. Tap any mussels that are slightly open to make sure they shut, If they do not shut, discard them.
How to store any leftovers.
Any leftover seafood pasta can be stored in an airtight container and chilled in the refrigerator for 1-2 days. I would not recommend freezing leftovers, the texture will not be the same.
How to reheat leftover seafood pasta.
The best way to reheat any leftover seafood pasta is to heat it in a skillet on the stovetop. Add about a tablespoon of butter and olive oil to a skillet and turn it to medium-low heat. Toss the pasta and seafood in the pan and toss to distribute the heat evenly. Remove and serve once all the pasta and seafood are heated through.
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Seafood Pasta Recipe
INGREDIENTS
- 1 lb pasta
- 1/2 cup pasta water
- 1 stick unsalted butter
- 1/4 cup olive oil Divided
- 3 cloves garlic
- 1 tbsp fresh parsley
- 1/2 cup white wine
- salt & pepper to taste
- 1 tsp freshly squeezed Lemon Or more
Instructions
- Cook the pasta al dente according to package instructions and drain reserving 1 cup of the pasta water, and set aside.
- Rinse the shrimp and scallops, and then pat them dry. Sprinkle with salt and pepper and set aside. on a dry towel or paper towel.
- In a large saute pan melt a tablespoon each of olive oil and butter and turn the heat to medium-high. Once the pan is hot add the scallops to the pan and sear on each side and cook until the center is opaque, about 3-5 minutes. Once done, remove them from the skillet and set them aside on a plate.
- In the same saucepan, melt another tablespoon of olive oil and butter on medium/high heat. Add the shrimp, cooking them until they are pink and opaque. Once they are done, remove them from the pan and set them aside with the scallops.
- In the same pan, turn the heat to medium-low and add the wine to deglaze the pan. Whisk and add the remaining pasta water, butter, lemon, garlic, and grated parmesan (if desired).
- Continue to let the sauce simmer for a few minutes. Taste the sauce adding salt and pepper as needed.
- Once the sauce is done, add the mussels, and turn the heat to low. Cover, and let them simmer for about 5-7 minutes, until the mussels open. Discard any mussels that do not open.
- Once the mussels are done, add the cooked shrimp and scallops and stir everything together. Add the pasta, toss it with the rest of the seafood in the sauce, and heat through.
- Top with fresh parsley and serve.
