Seafood Medley Pasta
Dive into the exquisite flavors of the sea with this irresistible Seafood Medley Pasta, a luxurious yet easy-to-make dish perfect for weeknight dinners or special occasions. Featuring tender linguine enveloped in a velvety cream sauce, this recipe showcases a savory trio of succulent shrimp, buttery scallops, and briny mussels, all infused with the richness of garlic, shallots, and dry white wine. A hint of crushed red pepper flakes and a bright splash of fresh lemon juice elevate the dish, creating a perfect balance of creamy, zesty, and slightly spicy flavors. Ready in just 40 minutes, this delightful seafood pasta is topped with a sprinkle of fresh parsley for a pop of color and served piping hot—pair it with crusty bread and a glass of your favorite white wine for a true restaurant-quality experience at home. Keywords: seafood pasta recipe, shrimp and scallops linguine, creamy pasta with mussels, easy seafood dinner, quick gourmet pasta.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 8 oz raw shrimp, peeled and deveined
- 8 oz scallops
- 1 lb mussels, cleaned and debearded
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 1 cup heavy cream
- 0.5 tsp crushed red pepper flakes
- 1 lemon, juiced
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and chopped shallot to the pan, cooking for 1-2 minutes until fragrant and translucent.
Season the shrimp and scallops lightly with salt and pepper. Add them to the pan and cook for 2-3 minutes per side, or until they are opaque and slightly golden. Remove the shrimp and scallops from the pan and set aside.
In the same pan, add the mussels and pour in the white wine and chicken or seafood stock. Cover the pan with a lid and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
Lower the heat to medium-low and add the heavy cream, crushed red pepper flakes, and freshly squeezed lemon juice to the pan. Simmer for 2-3 minutes, stirring gently to combine.
Return the cooked shrimp and scallops to the pan, along with the cooked linguine. Toss everything together, ensuring that the pasta is fully coated in the sauce.
If the sauce is too thick, add the reserved pasta water a tablespoon at a time to reach your desired consistency.
Sprinkle the dish with fresh parsley, and adjust salt and pepper to taste.
Serve immediately, garnished with extra parsley and an optional lemon wedge on the side.
Nutrition Facts
Calories |
3632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 7505 mg | 326% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.7 g | ||
| Protein | 235.7 g | 471% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 743 mg | 57% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 3858 mg | 82% | |
*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.
