My seafood pasta has a silky lemon garlic cream sauce that is to die for! It’s loaded with tender shrimp, scallops, and mussels. It’s the perfect date night dish !
Reasons This Recipe Is a Total Catch
- Super Creamy Sauce: You’ll love the rich lemon garlic cream sauce that clings to every bite of pasta and seafood.
- Beginner-Friendly : You don’t need advanced seafood skills for this dish. If you can boil pasta and simmer a sauce, you can make this seafood pasta!
- Three fan-favorites, one simple recipe. Mussels, scallops, and shrimp all cook up fast, so you get maximum flavor with minimal effort.
Seafood Pasta Ingredients
- Shrimp : Buy large shrimp that are peeled, deveined, and tail-off to save time. If not, peel off the shell and tail, then slice ¼ inch along the back to remove the dark vein (the intestinal tract). Avoid shrimp that smell like ammonia or feel slimy.
- Scallops : Choose firm, dry scallops, similar in texture to a pork chop. Avoid any that look wet, shiny, or feel mushy. To prep, rinse them in cold water and pat dry.
- Mussels : Buy extra since some will be cracked or dead. Good mussels smell like the ocean and have tightly closed shells. Rinse in cold water (don’t soak them). Scrub off dirt and pull off the stringy “beard” near the hinge right before cooking. See my post on How to Cook Mussels for all of my tips and tricks!
How To Make Lemon Garlic Seafood Pasta
This is one of the simplest seafood pasta recipes you can make, and a perfect place to start if you’ve never cooked with shellfish before. Make garlic bread and some asparagus or maybe a salad , and dinner is served!
- Cook Pasta: Bring a large pot of water to boil and cook noodles according to package directions. Reserve 2 cups of pasta water. Drain the remaining water from the pasta and set aside.
- Cook Shrimp and Scallops: In a large skillet over medium-high heat, melt butter. Add scallops and cook for 2-3 minutes. Add the shrimp, season with salt and pepper, and cook until no longer pink. Remove the scallops and shrimp and set aside on a plate.
- Cook Muscles: Add the reserved pasta water to the saucepan and bring to a boil. Add the mussels, reduce to a simmer, and cover. Let the mussels steam for 5 minutes. Discard the ones that didn’t open and set aside with the shrimp and scallops. Discard the leftover pasta water from the pan.
- Make Sauce: Returning to the same pan over medium heat, add the unsalted butter and melt. Add the cloves garlic, heavy cream, chicken broth, and cream cheese. Stir the sauce mixture until the cream cheese has melted and is smooth and creamy.
- Thicken Sauce: Add parmesan cheese and the lemon juice. Simmer over medium-low heat until the sauce thickens.
- Stir and Serve: Stir in the cooked seafood and pasta and heat through. Garnish with fresh parsley and additional Parmesan cheese, if desired.
Alyssa’s Pro Tip
Frozen Seafood Tip : Fresh is best, but frozen seafood works in a pinch. Just thaw and drain it well before using for the best texture and flavor.
Storing & Reheating Leftover Seafood Pasta
Seafood pasta makes great leftovers, if you’re lucky enough to have any!
- In the Refrigerator: Let it cool, then store in an airtight container in the fridge for 3–5 days.
- Reheating: Warm it on the stovetop with a splash of water. Cover with a lid and toss occasionally until heated through.
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Ingredients1x2x3x
Seafood and Pasta
- ▢ 12 ounces linguini noodles
- ▢ 1 tablespoon unsalted butter
- ▢ ½ pound scallops
- ▢ ½ pound large peeled and deveined shrimp
- ▢ 2 cups reserved pasta water
- ▢ ½ pound mussels
- ▢ salt and pepper
Creamy Lemon Garlic Sauce
- ▢ ¼ cup unsalted butter
- ▢ 3 cloves garlic minced
- ▢ 2 cups heavy cream
- ▢ 1 cup chicken broth
- ▢ 4 ounces cream cheese
- ▢ ¼ cup freshly shredded Parmesan cheese
- ▢ juice of a lemon
Instructions
Seafood and Pasta
- Bring a large pot of water to boil and cook 12 ounces linguini noodles according to package directions. Reserve 2 cups of pasta water. Drain the remaining water from the pasta and set aside.
- In a large saucepan over medium-high heat, melt 1 tablespoon unsalted butter . Add ½ pound scallops and cook for 2-3 minutes. Add ½ pound large peeled and deveined shrimp , season with salt and pepper , and cook until no longer pink. Remove the scallops and shrimp and set aside on a plate.
- Add the 2 cups reserved pasta water to the saucepan and bring to a boil. Add ½ pound mussels reduce to a simmer, and cover. Let the mussels steam for 5 minutes. Discard the ones that didn’t open and set aside with the shrimp and scallops. Discard the leftover pasta water from the pan.
Creamy Lemon Garlic Sauce
- Returning to the same pan over medium heat, add ¼ cup unsalted butter and melt. Add 3 cloves garlic , 2 cups heavy cream , 1 cup chicken broth , and 4 ounces cream cheese . Stir the sauce mixture until the cream cheese has melted and is smooth and creamy.
- Add ¼ cup freshly shredded Parmesan cheese and the juice of a lemon . Simmer over medium-low heat until the sauce thickens.
- Stir in the cooked seafood and pasta and heat through. Garnish with fresh chopped parsley and additional Parmesan cheese, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Make It a Meal
Love this seafood pasta? Make my seafood lasagna next ! Combine them with these simple sides and dessert to make it a complete meal!
Side Dishes
Garlic Butter String Beans
25 minutes
Side Dishes
Copycat Red Lobster Cheddar Bay Biscuits
20 minutes
Desserts
Easy Tiramisu Recipe
45 minutes
Salads
Italian Chopped Salad
15 minutes
Creamy Lemon Garlic Seafood Pasta
Ingredients
Seafood and Pasta
- 12 ounces linguini noodles
- 1 tablespoon unsalted butter
- ½ pound scallops
- ½ pound large peeled and deveined shrimp
- 2 cups reserved pasta water
- ½ pound mussels
- salt and pepper
Creamy Lemon Garlic Sauce
- ¼ cup unsalted butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese
- ¼ cup freshly shredded Parmesan cheese
- juice of a lemon
Instructions
Seafood and Pasta
- Bring a large pot of water to boil and cook 12 ounces linguini noodles according to package directions. Reserve 2 cups of pasta water. Drain the remaining water from the pasta and set aside.
- In a large saucepan over medium-high heat, melt 1 tablespoon unsalted butter . Add ½ pound scallops and cook for 2-3 minutes. Add ½ pound large peeled and deveined shrimp , season with salt and pepper , and cook until no longer pink. Remove the scallops and shrimp and set aside on a plate.
- Add the 2 cups reserved pasta water to the saucepan and bring to a boil. Add ½ pound mussels reduce to a simmer, and cover. Let the mussels steam for 5 minutes. Discard the ones that didn’t open and set aside with the shrimp and scallops. Discard the leftover pasta water from the pan.
Creamy Lemon Garlic Sauce
- Returning to the same pan over medium heat, add ¼ cup unsalted butter and melt. Add 3 cloves garlic , 2 cups heavy cream , 1 cup chicken broth , and 4 ounces cream cheese . Stir the sauce mixture until the cream cheese has melted and is smooth and creamy.
- Add ¼ cup freshly shredded Parmesan cheese and the juice of a lemon . Simmer over medium-low heat until the sauce thickens.
- Stir in the cooked seafood and pasta and heat through. Garnish with fresh chopped parsley and additional Parmesan cheese, if desired.
Notes
Nutrition
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Creamy Lemon Garlic Seafood Pasta https://therecipecritic.com/seafood-pasta/
