Seafood Pasta Sauce
Elevate your pasta night with this indulgent and flavorful Seafood Pasta Sauce, a celebration of ocean-inspired elegance. This velvety sauce combines succulent shrimp, tender scallops, and briny mussels with a rich tomato base infused with aromatic garlic, onion, and a splash of dry white wine. Finished with silky heavy cream and a touch of fresh lemon juice, each bite is a perfect balance of creamy and tangy goodness. The addition of crushed red pepper flakes adds a subtle kick to complement the delicate seafood flavors. Serve this gourmet masterpiece over your favorite pasta, and garnish with fresh parsley for a pop of color and freshness. Perfect for special occasions or an elevated dinner at home, this seafood pasta recipe is guaranteed to impress. Keywords: seafood pasta recipe, creamy seafood sauce, shrimp pasta, scallop pasta, mussels pasta recipe.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, finely chopped yellow onion
- 4 cloves, minced garlic
- 0.5 teaspoons crushed red pepper flakes
- 0.5 cups dry white wine
- 14 ounces diced tomatoes (canned)
- 0.75 cups heavy cream
- 8 ounces large shrimp (peeled and deveined)
- 8 ounces scallops
- 12 pieces mussels (cleaned and debearded)
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoons (adjust to taste) salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Heat a large skillet over medium heat and add olive oil and butter. Once melted, add the finely chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and crushed red pepper flakes. Cook for an additional 1 minute until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off.
Add the canned diced tomatoes along with their juice, stirring well. Reduce the heat to low and let the mixture simmer for 10 minutes.
Stir in the heavy cream and season the sauce with salt and black pepper. Let the sauce simmer gently while you prepare the seafood.
Add the shrimp and scallops to the sauce, stirring gently to coat them in the sauce. Cover the skillet and let the seafood cook for 4-5 minutes.
Add the mussels to the skillet, cover again, and cook for another 5-7 minutes or until the mussels have opened (discard any that remain closed).
Squeeze in the fresh lemon juice and sprinkle with chopped parsley. Stir gently to combine.
Taste and adjust the seasoning if needed. Serve immediately over cooked pasta of your choice, such as linguine or spaghetti.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 19.4 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 312 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2995 mg | 64% | |
*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.
