Seafood Pasta
Seafood Pasta layers pasta, sauce, and cheese into a comforting bake with a saucy center.
About This Recipe
Seafood Pasta depends on getting the texture right, whether it is tender pasta, fluffy grains, or soft dough.
Use enough seasoning and moisture so the finished dish is flavorful instead of dry.
Ingredients
- ✓1 lb linguine noodles (, spaghetti or fettucine)
- ✓4 Tablespoons butter (, divided)
- ✓1/2 lb uncooked shrimp (, peeled and deveined)
- ✓1/2 lb scallops (, pat dry)
- ✓½ lb mussels (, cleaned and beards removed)
- ✓½ lb clams
- ✓kosher salt
- ✓freshly ground black pepper
- ✓1 shallot (, diced)
- ✓4 cloves garlic (, minced)
- ✓¾ cup dry white wine ((174g))
- ✓1 1/4 cups heavy cream ((284g), half and half or milk)
- ✓1 teaspoon cornstarch
- ✓1 teaspoon chicken bouillon paste
- ✓1 cup freshly grated Parmesan cheese ((100g), divided)
- ✓lemon zest (, from 1/2 of a lemon)
- ✓1/4 cup fresh chopped parsley ((15g), plus more for garnish)
Ingredient Notes
- Pasta: Cook just to al dente because it continues softening with sauce or heat.
- Moisture: Use enough sauce, broth, or fat to keep the finished dish from drying out.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Cook Pasta in a large pot of salted boiling water according to package directions, until al dente. Drain noodles but reserve 1 cup of the pasta water.
- 2
Cook Shrimp and Scallops: Season shrimp and scallops with a pinch of salt and pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp and scallops and cook for about 2 minutes per side (until shrimp is pink and both are opaque), then transfer to a plate. Cover with foil to keep warm.
- 3
Cook Clams and Mussels: Add remaining 3 tablespoons butter to skillet. Add shallot and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Add wine and bring to a simmer, cooking for a few minutes. Add clams and mussels then cover with a lid and cook for 4-5 minutes, until shells open. Remove mussels and clams to the plate with the other seafood (discard any shells that didn’t open).
- 4
Make Sauce: Stir 1 teaspoon cornstarch into the cream. Add cream mixture, bouillon, and ¾ cup of the parmesan to the pan and cook until sauce has slightly thickened. Taste and season with salt and pepper, if needed.
- 5
Serve: Add pasta and lemon zest and toss to coat. Add some of the reserved pasta water, if needed, to thin the sauce. Add seafood. Garnish with parsley and remaining parmesan. Enjoy.
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Add moisture before reheating leftovers.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Seafood Pasta
Serve Seafood Pasta with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooking: Pasta, rice, potatoes, or bread can turn heavy if cooked too long.
- Too little liquid: Dry pasta bakes and rice dishes need enough sauce or broth.
- Bland layers: Season each layer instead of only the top.
- Skipping rest time: Baked dishes scoop cleaner after a short rest.
FAQ
Can I make Seafood Pasta ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 693 kcal
- Carbohydrates: 65 g
- Cholesterol: 154 mg
- Fiber: 3 g
- Protein: 29 g
- Sodium: 873 mg
- Sugar: 4 g
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g