Seafood Pasta Drizzled with Truffle Oil
Elevate your dinner table with this luxurious Seafood Pasta Drizzled with Truffle Oil, a restaurant-worthy dish that combines the briny sweetness of fresh shrimp, scallops, and mussels with the creamy richness of a garlic-infused white wine sauce. Perfectly al dente spaghetti or linguine is tossed with a medley of cherry tomatoes, Parmesan cheese, and a touch of heavy cream, creating a silky, flavorful base for the seafood. The pièce de résistance? A delicate drizzle of aromatic truffle oil adds an earthy, gourmet finish to every plate. Ready in just 45 minutes, this elegant recipe is ideal for special occasions or indulgent weeknight meals. Pair it with a crisp glass of white wine, and watch your guests swoon over the sumptuous flavors of this seafood pasta masterpiece.
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Recipe Information
Ingredients
- 400 grams spaghetti or linguine
- 200 grams shrimp, peeled and deveined
- 200 grams scallops
- 300 grams mussels, cleaned and debearded
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 200 grams cherry tomatoes, halved
- 100 milliliters dry white wine
- 200 milliliters heavy cream
- 2 tablespoons fresh parsley, chopped
- 50 grams grated Parmesan cheese
- 1 tablespoon truffle oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the shrimp and scallops to the skillet. Cook for 2-3 minutes per side, or until they turn golden and opaque. Remove and set aside.
Add the mussels and white wine to the skillet. Cover with a lid and cook for 4-5 minutes, or until the mussels have opened. Discard any mussels that do not open. Remove the mussels and set aside with the shrimp and scallops.
In the same skillet, add the cherry tomatoes and cook for 3-4 minutes until they begin to soften. Pour in the heavy cream and stir well.
Return all the cooked seafood (shrimp, scallops, and mussels) to the skillet and toss gently to combine.
Add the drained pasta to the skillet and toss to coat in the sauce. Use the reserved pasta water to loosen the sauce if necessary.
Stir in the grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
Plate the pasta and drizzle each serving with a small amount of truffle oil to finish. Serve immediately.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 272 mg | 21% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 860 mg | 18% | |
*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.
