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Easy Creamy Garlic Seafood Pasta

Easy Creamy Garlic Seafood Pasta

This Easy Creamy Garlic Seafood Pasta is your ultimate weeknight savior, offering a restaurant-quality meal without the fuss. It’s a simple yet incredibly flavorful dish that makes gourmet dining accessible in your own kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound linguine or fettuccine pasta
  • 2 tablespoons olive oil
  • 1 pound mixed seafood (shrimp, scallops, mussels, calamari – or your favorite combination) cleaned and prepped
  • 4 cloves garlic minced
  • 1/4 teaspoon red pepper flakes optional, for a little heat
  • 1/2 cup dry white wine like Sauvignon Blanc or Pinot Grigio
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons fresh parsley chopped, plus more for garnish
  • 1 tablespoon lemon juice
  • to taste salt and freshly ground black pepper

Equipment

  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the linguine or fettuccine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
    1 pound linguine or fettuccine pasta
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the prepared mixed seafood. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque, and scallops are cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove the seafood from the skillet and set aside on a plate.
    2 tablespoons olive oil, 1 pound mixed seafood (shrimp, scallops, mussels, calamari – or your favorite combination)
  3. Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
    4 cloves garlic, 1/4 teaspoon red pepper flakes
  4. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This step adds a wonderful depth of flavor.
    1/2 cup dry white wine
  5. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce has slightly thickened.
    1 1/2 cups heavy cream, 1/2 cup grated Parmesan cheese
  6. Return the cooked seafood to the skillet with the cream sauce. Add the drained pasta, chopped parsley, and lemon juice. Toss everything together gently to coat the pasta and seafood evenly in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
    1 pound linguine or fettuccine pasta, 1 pound mixed seafood (shrimp, scallops, mussels, calamari – or your favorite combination), 2 tablespoons fresh parsley, 1 tablespoon lemon juice
  7. Season generously with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra chopped parsley and more grated Parmesan cheese if desired.
    to taste salt and freshly ground black pepper, 2 tablespoons fresh parsley, 1/2 cup grated Parmesan cheese

Notes

This recipe is designed to be made in under 30 minutes for a quick and delicious meal.