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Classic Garlic Butter Seafood Linguine

A close-up of creamy seafood pasta featuring perfectly seared shrimp, mussels, and clams, garnished with parsley.
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You can make this restaurant-style seafood pasta with shrimp, scallops, and mussels quickly. This recipe uses a rich garlic butter white wine sauce for an elegant weeknight dinner.

Ingredients

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  • 1 pound linguine pasta
  • 1 pound mixed seafood (shrimp, scallops, mussels), cleaned
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. While the pasta cooks, season the seafood lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat.
  4. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Do not let the garlic brown.
  5. Add the mixed seafood to the skillet. Cook the shrimp and scallops for 2-3 minutes per side until opaque. Add the mussels and cook until they open, discarding any that do not open.
  6. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  7. Reduce the heat to low. Stir in the heavy cream and the remaining 2 tablespoons of butter until the sauce is smooth.
  8. Add the drained pasta to the skillet with the sauce. Toss to coat. Add the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency.
  9. Stir in the Parmesan cheese and fresh parsley. Taste and adjust salt and pepper as needed.
  10. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, substitute chicken broth for the white wine, though the wine adds necessary acidity.
  • You can easily adapt this to a Creamy Crab Alfredo Pasta by substituting crab meat for some of the mixed shellfish.
  • If you want a baked version, transfer the finished pasta to a baking dish, top with breadcrumbs, and bake at 375°F for 10 minutes until bubbly.

Nutrition

Find it online: https://juliameal.com/seafood-pasta-classic-garlic-butter-linguine/