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Elegant Garlic Butter White Wine Seafood Pasta

Close-up of creamy fettuccine seafood pasta featuring large shrimp and scallops, topped with parsley.
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Make this restaurant-style seafood pasta featuring shrimp, scallops, and crab in a rich garlic butter white wine sauce. It is an easy yet luxurious dish perfect for date night or an impressive weeknight dinner.

Ingredients

Scale
  • 1 pound linguine or spaghetti
  • 1 pound mixed seafood (shrimp, scallops, crab meat)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, season your mixed seafood lightly with salt and pepper.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the seafood and cook until the shrimp is pink and opaque and the scallops are lightly browned, about 3-4 minutes. Remove the seafood from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and red pepper flakes, if using. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  5. Pour in the white wine and let it simmer, scraping up any browned bits from the bottom of the pan, for about 2 minutes until the wine reduces slightly.
  6. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3 minutes until the sauce thickens slightly.
  7. Add 1/2 cup of the reserved pasta water to the sauce to help it emulsify. Taste and adjust seasoning with salt and pepper.
  8. Add the drained pasta and the cooked seafood back into the skillet. Toss everything together until the pasta is well coated in the creamy sauce. Add more pasta water if the sauce seems too thick.
  9. Stir in the fresh parsley. Serve immediately for a luxurious pasta dinner.

Notes

  • For a richer flavor, substitute half of the heavy cream with cream cheese.
  • If you do not use white wine, substitute it with chicken broth and add 1 teaspoon of lemon juice for brightness.
  • Use high-quality lump crab meat for the best texture in this seafood pasta recipe.

Nutrition

Find it online: https://cookingzenith.com/seafood-pasta-garlic-butter-white-wine/