Print

Creamy Garlic White Wine Seafood Pasta

Close-up of creamy seafood pasta featuring fettuccine, seared scallops, and shrimp, garnished with parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich and flavorful seafood pasta featuring shrimp and scallops in a creamy garlic white wine sauce.

Ingredients

Scale
  • 1 pound linguine pasta
  • 1 pound mixed seafood (shrimp, scallops)
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. Season the seafood lightly with salt and pepper.
  3. In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Add the seafood to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the seafood from the skillet and set aside.
  5. Pour the white wine into the skillet and let it simmer for 2 minutes, scraping up any browned bits from the bottom.
  6. Stir in the heavy cream and broth. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 3-5 minutes.
  7. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth.
  8. Add the drained pasta and the cooked seafood back into the skillet. Toss to coat everything evenly. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Stir in the fresh parsley. Taste and adjust seasoning with salt and pepper.
  10. Serve immediately.

Notes

  • For a brighter flavor, add the zest of half a lemon to the sauce at the end.
  • If you prefer a thicker sauce without using pasta water, simmer the cream mixture for an extra minute or two.
  • Use high-quality dry white wine, as its flavor is prominent in the final sauce.

Nutrition

Find it online: https://whiskdaily.com/creamy-garlic-white-wine-seafood-pasta/