Introduction

Seafood Pasta in Garlic White Wine Sauce is a luxurious and flavorful dish that brings the freshness of the ocean to your dinner table. Succulent shrimp, tender scallops, and sweet mussels or clams are cooked in a fragrant garlic, butter, and white wine sauce, then tossed with perfectly cooked pasta. The sauce is silky, aromatic, and lightly tangy, highlighting the natural sweetness of the seafood.

This dish is perfect for date nights, special occasions, or when you simply want a restaurant-quality meal at home. The combination of seafood, garlic, and white wine is classic, elegant, and utterly irresistible.

Why I Love This Recipe

I love this recipe because it’s both impressive and surprisingly easy to make. The garlic and white wine sauce is rich yet light, complementing the seafood without overpowering it. Each bite is a balance of textures—from tender shrimp and scallops to al dente pasta. It’s a dish that tastes gourmet but can be prepared in under 30–40 minutes, making it perfect for a special weeknight dinner.

Why It’s a Must-Try Dish

• Elegant & Flavorful: Tastes like a fine-dining seafood dish.
• Quick & Easy: Ready in under 40 minutes.
• Versatile: Can include shrimp, scallops, mussels, clams, or a mix.
• Comforting & Light: Garlic, wine, and seafood make a luxurious yet delicate meal.
• Perfect for Entertaining: Impress guests with minimal effort.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4
• Calories: ~500–600 per serving (approximate)
• Cuisine: Italian / Seafood
• Course: Main Course

Ingredients

For the Pasta

• 12 oz (340 g) linguine or spaghetti
• 1 teaspoon salt for pasta water

For the Seafood

• 8–10 shrimp, peeled and deveined
• 8 oz (225 g) scallops, cleaned
• 8–12 mussels or clams, cleaned and debearded
• Salt and black pepper, to taste

For the Garlic White Wine Sauce

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup dry white wine
• 1 cup chicken or seafood broth
• Juice of ½ lemon
• 2 tablespoons fresh parsley, chopped
• ¼ cup grated Parmesan cheese (optional)

Simple Cooking Directions

1. Cook pasta until al dente; drain and set aside.
2. Sear shrimp and scallops in butter and olive oil; remove and set aside.
3. Sauté garlic and red pepper flakes; deglaze pan with white wine.
4. Add broth and lemon juice; simmer briefly.
5. Return seafood to pan; cook until fully cooked.
6. Toss cooked pasta with seafood and sauce.
7. Garnish with parsley and Parmesan; serve immediately.

Step-by-Step Preparation Method

1. Cook Pasta
   • Boil a large pot of salted water and cook pasta according to package directions until al dente.
   • Drain and set aside, reserving ½ cup pasta water.
2. Prepare Seafood
   • Pat shrimp and scallops dry and season with salt and pepper.
   • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
   • Sear shrimp for 2–3 minutes per side; remove.
   • Sear scallops for 2–3 minutes per side until golden; remove.
3. Make the Garlic White Wine Sauce
   • In the same skillet, add remaining butter and olive oil.
   • Sauté garlic and red pepper flakes for 30–60 seconds until fragrant.
   • Deglaze pan with white wine, scraping any browned bits.
   • Add broth and lemon juice; simmer for 3–4 minutes.
4. Cook Shellfish
   • Add mussels or clams to the sauce; cover and cook until they open (about 5–7 minutes). Discard any that don’t open.
5. Combine Seafood and Pasta
   • Return shrimp and scallops to the pan; toss to coat in sauce.
   • Add cooked pasta and a splash of reserved pasta water if needed to loosen the sauce.
   • Mix gently to combine.
6. Garnish & Serve
   • Sprinkle with chopped parsley and grated Parmesan cheese (optional).
   • Serve hot with lemon wedges on the side.

How to Serve

• Serve immediately on warm plates.
• Pair with garlic bread or a fresh green salad.
• Optional: drizzle extra virgin olive oil over the pasta for added richness.

Additional Recipe Tips

• Use fresh, high-quality seafood for best flavor.
• Do not overcook shrimp or scallops; they cook quickly and become rubbery if overdone.
• Reserve pasta water to adjust sauce consistency if needed.
• Use a dry white wine that you enjoy drinking; it enhances flavor.

Variations

• Spicy Seafood Pasta: Increase red pepper flakes or add a pinch of cayenne.
• Creamy Version: Add ¼ cup heavy cream at the end for a richer sauce.
• Vegetable Addition: Include spinach, cherry tomatoes, or asparagus for extra color and nutrition.
• Different Pasta: Fettuccine, spaghetti, or penne work equally well.

Freezing & Storage

• Refrigerator: Store leftover pasta and seafood separately in airtight containers for up to 2 days. Reheat gently to avoid overcooking seafood.
• Freezing: Not recommended for cooked seafood, as it may become rubbery. You can freeze the sauce without seafood for up to 2 months.

Special Equipment Needed

• Large pot for pasta
• Large skillet or sauté pan
• Tongs or spatula
• Knife and cutting board
• Measuring cups and spoons

FAQ

Q1: Can I use frozen seafood?
Yes, thaw thoroughly and pat dry before cooking.

Q2: Can I make this dish without wine?
Yes, substitute extra broth and a splash of lemon juice for acidity.

Q3: Can I prepare ahead of time?
Cook the sauce in advance, but add seafood and pasta just before serving for best texture.

Q4: What if mussels or clams don’t open?
Discard any unopened shellfish; they may be unsafe to eat.

Q5: Can I make this creamy?
Yes, stir in ¼ cup heavy cream at the end for a luxurious creamy version.

Conclusion

Seafood Pasta in Garlic White Wine Sauce is an elegant, flavorful, and satisfying dish that’s surprisingly simple to prepare. The combination of tender seafood, fragrant garlic, zesty lemon, and silky wine sauce makes it a perfect centerpiece for a special meal or a luxurious weeknight dinner. Fresh, aromatic, and full of flavor, this seafood pasta is a must-try for anyone who loves restaurant-quality seafood at home.