Seafood Supreme
Indulge in the ultimate ocean-inspired feast with this decadent **Seafood Supreme** recipe—a creamy, savory dish that brings together the finest treasures of the sea. Perfectly seared shrimp, scallops, tender mussels, and succulent bites of salmon are enveloped in a luxurious garlic-infused white wine and Parmesan cream sauce. This one-pan masterpiece is accented by a touch of lemon, fresh parsley, and a hint of paprika for a bold and vibrant flavor profile. Serve it over silky linguine or with warm, crusty bread to soak up every drop of the luscious sauce. Ready in under an hour, this elegant seafood dish is ideal for dinner parties, date nights, or whenever you're craving a true taste of the coast. Keywords: seafood recipe, creamy seafood pasta, white wine sauce, easy seafood dinner, shrimp and scallops.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 8 pieces scallops
- 12 pieces mussels, cleaned and debearded
- 200 grams fresh salmon, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 400 grams cooked linguine (optional, for serving)
Instructions
Rinse all seafood under cold water and pat dry with paper towels. Set aside.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat until melted and foamy.
Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Increase the heat to medium-high and add the shrimp, scallops, and salmon pieces to the pan. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque, and the scallops and salmon are lightly golden. Remove the seafood from the pan and set aside.
In the same pan, pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Reduce the heat to medium, then stir in the heavy cream, Parmesan cheese, lemon juice, salt, black pepper, and paprika. Let the sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
Add the mussels to the pan, cover with a lid, and cook for 4-5 minutes until the mussels open. Discard any mussels that do not open.
Return the shrimp, scallops, and salmon to the pan, gently spooning the sauce over the seafood to coat. Cook for an additional 2 minutes to heat through.
Sprinkle the chopped parsley over the seafood and stir to combine.
Serve the Seafood Supreme immediately, either over cooked linguine or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
3409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 5647 mg | 246% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.1 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 30.3 mcg | 152% | |
| Calcium | 1300 mg | 100% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3032 mg | 65% | |
*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.
