seafood sauce recipe for pasta Seafood pasta with shrimp and scallops (and garlic!)

Hey there, friends! If there is one thing I absolutely live for, it is a big, comforting bowl of pasta. But let’s be real—sometimes we want to step things up a notch and make a meal that feels a little more "special occasion" without having to spend five hours slaving away in the kitchen, right? Seafood pasta is my total go-to for those nights when I want to feel a little bit fancy. Whether you are hosting a small dinner party with your besties or you just want to treat your family to something better than the usual weeknight rotation, these recipes are absolute game-changers. There is something just so decadent about the combination of buttery garlic, fresh seafood, and a silky smooth sauce that makes me feel like I’m sitting at a seaside bistro instead of my own dining room table. Get ready, because these are about to become your new favorite recipes!

Creamy Lemon Garlic Seafood Pasta

Oh my goodness, y'all, this first recipe is literally sunshine in a bowl! The lemon adds this bright, zesty pop that cuts right through the richness of the cream, and honestly, I could probably drink this garlic sauce with a straw. It is light enough for a warm spring evening out on the patio but filling enough to satisfy even the hungriest eaters at the table. I love using a mix of shrimp and scallops here because they cook so quickly, making this a perfect 30-minute meal that looks like it took way more effort than it actually did. Don't forget the crusty bread to soak up every last drop of that sauce!

Ingredients

• 1 lb Linguine or Fettuccine pasta
• 1 lb Large shrimp, peeled and devined
• 1/2 lb Sea scallops
• 4 cloves Garlic, minced
• 2 cups Heavy cream
• 1/2 cup Freshly grated Parmesan cheese
• 2 tbsp Butter
• 1 tbsp Olive oil
• Zest and juice of one large lemon
• Fresh parsley, chopped for garnish
• Salt and pepper to taste
• Red pepper flakes (optional, for a little kick!)

Instructions

1. Bring a large pot of salted water to a boil and cook your pasta according to the package directions until it is perfectly al dente.
2. While the pasta is cooking, heat the olive oil and butter in a large skillet over medium-high heat. Season your shrimp and scallops with salt and pepper.
3. Sear the seafood for about 2-3 minutes per side until the shrimp are pink and the scallops have a nice golden crust. Remove them from the pan and set aside.
4. In the same skillet, add the minced garlic and sauté for about one minute until fragrant (be careful not to burn it!).
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon juice, lemon zest, and Parmesan cheese. Let it thicken for a few minutes.
6. Toss the cooked pasta and the seafood back into the skillet. Give it all a good mix until every strand of pasta is coated in that creamy goodness.
7. Garnish with fresh parsley and extra lemon slices. Serve immediately and enjoy!

Creamy Garlic Seafood Pasta with White Wine Sauce

Now, if you really want to lean into those sophisticated vibes, this white wine version is calling your name. It has that deep, complex flavor profile that you usually only find at high-end Italian restaurants. The secret is using a good dry white wine—I usually go for a Sauvignon Blanc or a Pinot Grigio. It creates such a savory, elegant base that pairs beautifully with a mixed seafood medley. I’m talking mussels, calamari, and shrimp! Pour yourself a glass of whatever you’re cooking with and enjoy the process, because the aroma of garlic and wine simmering on the stove is absolutely divine. This is total comfort food for the soul.

Ingredients

• 12 oz Spaghetti or Angel Hair pasta
• 1 lb Mixed seafood (shrimp, mussels, calamari rings)
• 3 tbsp Butter
• 3 cloves Garlic, finely minced
• 1/2 cup Dry white wine
• 1 1/2 cups Heavy cream
• 1/4 cup Shallots, finely diced
• 1/2 cup Grated Parmesan cheese
• 1 tsp Dried oregano
• Salt and cracked black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook your pasta in a large pot of boiling salted water. Drain and set aside, reserving a splash of pasta water just in case.
2. In a large pan, melt the butter over medium heat. Add the shallots and garlic, cooking until they are soft and translucent.
3. Increase the heat slightly and add the mixed seafood. Sauté for 3-4 minutes. If using mussels, make sure they have opened up completely (discard any that stay closed!).
4. Pour in the white wine to deglaze the pan, scraping up all those yummy bits from the bottom. Let the wine reduce by half.
5. Reduce heat to medium-low and pour in the heavy cream and oregano. Stir in the Parmesan cheese until the sauce is smooth and velvety.
6. Add the pasta to the pan and toss gently to combine. If the sauce is too thick, add a tablespoon of the reserved pasta water.
7. Season with plenty of black pepper and garnish with fresh basil. This is best served hot with a side of garlic knot rolls!

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