Seafood Mix Over Angel Hair Pasta
Indulge in a restaurant-quality dinner at home with this exquisite Seafood Mix Over Angel Hair Pasta recipe—a vibrant medley of shrimp, scallops, and mussels tossed in a luscious garlic butter and white wine sauce. This elegant dish combines tender, delicate angel hair pasta with fresh seafood, soaked in citrusy lemon juice, a hint of red pepper heat, and fragrant parsley. Perfect for impressing guests or treating yourself to a gourmet meal, this recipe is quick to prepare, taking just 40 minutes from start to finish. Serve it with a sprinkle of parmesan cheese and a wedge of lemon for a burst of flavor. Whether you're craving a light seafood pasta or a luxurious yet simple dinner idea, this dish is sure to satisfy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz angel hair pasta
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1 lb large shrimp, peeled and deveined
- 1 lb sea scallops
- 1 lb mussels, cleaned and debearded
- 0.5 cup dry white wine
- 1 lemon, juiced
- 1 cup chicken or seafood broth
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 0.25 cup parmesan cheese, grated (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet over medium heat, warm the olive oil and 2 tablespoons of butter until melted. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Add the shrimp and scallops to the skillet. Season with salt and black pepper to taste. Cook for 2-3 minutes per side until the shrimp are pink and opaque and the scallops are golden on both sides. Remove the shrimp and scallops from the skillet and set aside.
In the same skillet, add the mussels and deglaze the pan with the white wine. Allow the wine to simmer for 2-3 minutes, or until the mussels begin to open. Discard any mussels that do not open.
Add the chicken or seafood broth, lemon juice, and red pepper flakes to the skillet. Stir to combine and simmer for 2-3 minutes.
Lower the heat to medium-low. Return the cooked shrimp and scallops to the skillet along with the remaining 2 tablespoons of butter. Stir gently to coat the seafood in the sauce.
Add the cooked angel hair pasta to the skillet, tossing gently with tongs to coat the pasta in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Remove the skillet from the heat. Sprinkle the dish with fresh parsley and grated parmesan cheese, if desired.
Serve immediately, garnishing each plate with additional parsley or lemon wedges, if preferred.
Nutrition Facts
Calories |
4006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1471 mg | 490% | |
| Sodium | 9641 mg | 419% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 14.9 g | ||
| Protein | 377.9 g | 756% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1587 mg | 122% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 4773 mg | 102% | |
*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.
