Creamy Seafood and Mushroom Pasta
Dive into indulgence with this Creamy Seafood and Mushroom Pasta, a luxurious blend of tender shrimp, succulent scallops, and earthy button mushrooms nestled in a velvety Parmesan cream sauce. Perfectly al dente pasta is tossed with this rich, garlicky sauce, complemented by zesty lemon juice and a hint of dry white wine for a sophisticated depth of flavor. Fresh parsley and optional red pepper flakes add bursts of freshness and warmth, making every bite irresistibly balanced. Whether you're hosting a special dinner or treating yourself to a restaurant-quality meal at home, this 40-minute recipe delivers elegance and comfort in every forkful.
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Recipe Information
Ingredients
- 12 oz Pasta (fettuccine, linguine, or spaghetti)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 Shallot, finely chopped
- 8 oz Button mushrooms, sliced
- 8 oz Raw shrimp, peeled and deveined
- 8 oz Scallops, cleaned
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Lemon juice, freshly squeezed
- to taste Salt
- to taste Black pepper
- to taste Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until fragrant, about 1-2 minutes.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden and tender. Season with a pinch of salt and pepper.
Push the mushrooms to one side of the skillet and add the shrimp and scallops. Cook the seafood for 2-3 minutes per side, or until they are just cooked through and opaque. Remove the seafood from the skillet and set aside on a plate.
Deglaze the skillet by pouring in the white wine, scraping the bottom to release any browned bits. Let it simmer for 2 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally.
Add the grated Parmesan cheese to the sauce, stirring until it melts and the sauce becomes creamy. If the sauce is too thick, stir in the reserved pasta water a little at a time to reach your desired consistency.
Return the cooked seafood to the skillet along with any juices from the plate. Add the lemon juice, chopped parsley, and a pinch of red pepper flakes if desired. Stir to combine.
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. Taste and adjust the seasoning with salt and pepper if needed.
Serve the creamy seafood and mushroom pasta immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 287 mg | 22% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
