Seafood Pasta
Delicious pasta with a mix of fresh seafood in a rich garlic and white wine sauce.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 12 oz linguine or spaghetti
- 1 lb mixed seafood (shrimp, scallops, mussels, clams)
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/4 cup chopped parsley
- 1/2 tsp red pepper flakes
- 1 lemon, juiced and zested
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the seafood: Rinse and pat dry the seafood. Season lightly with salt and black pepper.
Sauté garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
Cook seafood: Add the seafood to the skillet. Cook shrimp and scallops for 2-3 minutes per side until opaque. Add mussels and clams, then pour in white wine. Cover and steam for 5-7 minutes until shells open.
Combine pasta: Add the cooked pasta to the skillet. Toss well with the seafood and sauce. Add reserved pasta water as needed to loosen the sauce.
Finish and serve: Stir in lemon juice, zest, and chopped parsley. Adjust seasoning with salt and black pepper. Serve immediately with extra parsley and lemon wedges.
Chef's Tips
- Fresh seafood: Use the freshest seafood available for the best flavor. Ask your fishmonger for recommendations.
- Pasta water: The starchy pasta water helps bind the sauce to the pasta, so don’t skip reserving it.
- Wine substitute: If you don’t have white wine, use chicken or vegetable broth with a splash of lemon juice.
- Herb variations: Basil or oregano can be used in place of parsley for a different flavor profile.
- Spice level: Adjust red pepper flakes to your preferred level of heat.
