Seafood Pasta W Jalapenos
Indulge in the bold and zesty flavors of this Seafood Pasta with Jalapeños, an irresistible fusion of surf and spice that’s perfect for adventurous palates. Succulent shrimp, tender scallops, and briny clams are sautéed in a savory blend of garlic and olive oil before being simmered in a creamy white wine sauce infused with the heat of fresh jalapeños. Cherry tomatoes add a burst of freshness, while a splash of lemon juice and parsley brightens the dish for the perfect finishing touch. Tossed with al dente pasta, this vibrant and satisfying meal strikes a perfect balance between richness and spice. Ready in just 40 minutes, it’s ideal for an elegant weeknight dinner or a showstopping date-night meal.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz large shrimp, peeled and deveined
- 8 oz sea scallops, patted dry
- 1 lb fresh clams, scrubbed clean
- 4 garlic cloves, minced
- 2 jalapeños, finely sliced
- 2 cups cherry tomatoes, halved
- 1 cup dry white wine
- 0.5 cup heavy cream
- 1 lemon, juiced
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
- 0.5 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat until melted.
Add the shrimp and scallops to the skillet, seasoning them with salt and black pepper. Cook for about 2-3 minutes per side until they are golden and just cooked through. Remove the shrimp and scallops and set aside.
In the same skillet, add the cleaned clams, minced garlic, and sliced jalapeños. Sauté for about 1 minute until the garlic is fragrant.
Pour in the white wine and bring it to a boil. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
Lower the heat and stir in the cherry tomatoes, heavy cream, and reserved pasta water (start with 1/2 cup and add more if needed for desired consistency). Simmer for 2-3 minutes until the sauce slightly thickens.
Add the cooked shrimp and scallops back into the skillet along with the cooked pasta. Toss everything together with tongs to coat the pasta in the sauce.
Squeeze in the lemon juice and sprinkle with fresh parsley. Adjust seasoning with additional salt, black pepper, and red pepper flakes if desired.
Serve immediately, garnished with extra parsley and a slice of lemon on the side.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1118 mg | 24% | |
*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.
