Easy Seafood Pasta with Garlic Cream Sauce
Apr 28, 2023, Updated Apr 16, 2024
This Seafood Pasta recipe with Garlic Cream Sauce is spectacular enough to serve for a special occasion, but quick and easy enough for a weeknight. If you’re looking for a perfect cream sauce for pasta that’s fast and simple, look no further. Seafood pasta lovers, treat yo self.
Table of Contents
- The Seafood Pasta Recipe of Your Dreams
- What is Seafood Pasta Made of? Gather These Ingredients.
- How to Make This Easy, Delicious Cream Sauce for Pasta
- Assemble the Seafood Pasta with Cream Sauce
- Expert Tips and Tricks
- How to Serve it
- What to Pair with Seafood Pasta
- Make Ahead and Storage Tips
- FAQs
- Try These Italian Recipes Next:
- Other Seafood Favorites
- Easy Seafood Pasta with Garlic Cream Sauce Recipe
The Seafood Pasta Recipe of Your Dreams
Sharing with you today one of my favorite seafood pasta recipes. It is super-comforting and delicious with the simplest garlic cream sauce.
This cream sauce for pasta of any kind is soooo easy and delicious that I have been making it on repeat for months. It consists of butter, cream and a combination of two cheeses that thicken the sauce beautifully with a subtle milky, nutty flavour. It’s as easy as boiling water.
Well, easier even. You only have to simmer.
The seafood part of the recipe is super quick-cooking and delicious, and truly not difficult either.
I’m offering a few tips and tricks to prepare it really nicely (with a beautiful sear and juicy, perfectly-cooked doneness).
What is Seafood Pasta Made of? Gather These Ingredients.
Before you start cooking one of you new favorite seafood pasta dishes, make sure you have the following ingredients at hand:
- Scallops and Shrimp – The stars of the show. These tender seafood treasures add texture to every bite, and the juices add lots of seafood flavor to the pasta cream sauce. Choose “dry” scallops specifically, or ones that say “without brine or preservatives added”. Slightly less expensive scallops will be plumped up with salt water (so really, they’re not cheaper because you’re paying for that extra water weight). The water releases as they cook, so they will never sear(and they don’t taste as good). You could steam some cleaned mussels or clams right in the sauce.
- Mozzarella and Parmesan Cheese – Grated and combined to make a creamy, cheesy sauce that your taste buds are sure to remember. Choose basic pizza mozzarella that is sold in a brick. Save your fresh mozza for another purpose, where it will be the star. (Like One-Pot Cheesy Lasagna perhaps?)
- Pasta – Reach for linguine, spaghettini, spaghetti or angel hair pasta for the sake of speediness or choose another favourite pasta shape. Thin pasta noodles are the perfect pasta for this dish. The delicate and thin strands cling to the delectable cream sauce, making every forkful a perfect bite. I love angel hair or spaghettini pasta because it cooks in just a couple of minutes. Creamy seafood pasta sooner, I’m in! If you prefer a broader noodle, go ahead and swap in fettuccini or pappardelle (and you must also try this delicious mushroom pappardelle recipe!).
- Garlic – A staple ingredient in almost every savory recipe, garlic adds a rich and intense flavor that complements the seafood and cheese.
- Heavy Cream – This ingredient is crucial for a rich cream sauce for pasta.
- Butter, Olive Oil, Salt, and Pepper – For cooking the seafood to perfection and adding an extra layer of flavor to the dish.
- Fresh Parsley or Chives – To add a pop of freshness and color to the final dish.
How to Make This Easy, Delicious Cream Sauce for Pasta
The method for this creamy, garlicky pasta sauce recipe is as simple as bringing heavy cream to a simmer and whisking in grated cheese. (I’m so tempted to say “FOLD IN THE CHEESE” for the Schitt’s Creek fans.) It’s a magic ratio of cream to cheese that results in a silky-smooth, perfectly-thickened cream sauce, without the need for a ton of butter or a fussy, flour-based roux. Once you’ve tried it, you’ll be making creamy pasta recipes on the reg. These are the easy step for making the easiest, tasty pasta cream sauce:
- Cook the Garlic: Mince one clove of garlic and cook it in a Dutch oven with butter until softened.
- Add Heavy Cream: Whisk in a cup of heavy cream and bring to a simmer.
- Add Cheese: Grate parmesan cheese and mozzarella. Remove the saucepan from the heat and whisk the cheeses into the cream sauce until it becomes smooth.
- Combine sauce and pasta: Once the pasta is cooked, toss it with the garlic cream sauce.
- Add the Seafood: Add the shrimp and scallops into the sauce, or top the servings individually to maintain the beautiful sear.
- Garnish and Serve: Sprinkle some fresh parsley or chives on top of the pasta and serve immediately.
Next reading: Super Creamy Cheese Sauce for Mac and Cheese (learn how to ensure your cheese sauces turn out smooth, never grainy, every time!)
Assemble the Seafood Pasta with Cream Sauce
- Cook the Pasta: Start by cooking the pasta in a large pot of salted boiling water. Bringing the water to a boil is the longest part of the recipe.
- Cook the Seafood: While the pasta is cooking, cook the shrimp and scallops in a heavy pot with some salt and oil, flipping only when they release easily.
- Make the Sauce: In the same pan used for the seafood, as detailed above.
- Combine pasta with sauce: Once the pasta is cooked, toss it with the garlic cream sauce.
- Add the seafood: Add the shrimp and scallops into the sauce, or top the servings individually to maintain the beautiful sear.
- Garnish and Serve: Sprinkle some fresh parsley or chives on top of the pasta and serve immediately.
Expert Tips and Tricks
- For a silky-smooth cream sauce without any graininess, turn off the burner completely before adding the cheese. It’s the overheating that causes it to separate and change consistency.
- Start with a very hot Dutch oven, preheated for at least 5 minutes over medium-high heat. Once super hot, add the oil and let that heat up, too, before adding the seafood. The weight of a cast iron or cast aluminum Dutch oven allows the heat to conduct super evenly to sear without burning.
- Pat dry the scallops and shrimp and salt them just before adding them in a single layer. You will be rewarded with a beautiful, golden crust. Salt too soon and they’ll release moisture, making it impossible to get the sear.
How to Serve it
Your seafood pasta is ready; now it’s time to serve it with flair.
- Plating is key: Take time to twist your pasta artfully onto plates, leaving a few pieces of shrimp and scallops to place on top.
- Add a garnish: Finish your pasta with some fresh basil, parsley, or chives which will not only add a pop of color but also add a little freshness to your dish. A sprinkle of black pepper, lemon zest and/or some lemon slices would also be nice.
What to Pair with Seafood Pasta
- Choose some great side dishes: a kale salad with creamy lemon tahini dressing adds some healthy leafy greens to a rich meal. A fresh spinach strawberry goat cheese salad would also be nice, or some simple broccoli or pan fried asparagus with lemon yogurt salad dressing to get in the veggies.
- Pick the perfect wine: Pair this seafood dish with a crisp white wine or champagne to add some sparkle to your meal.
- Don’t forget dessert! Since we’re going indulgent, let’s go all in with a moist chocolate cake, luscious no-bake chocolate tart or ice cream with easy homemade chocolate fudge sauce. Or go fruity with your favorite pie (here are all the details on how to make a pie). Craving something minty? These chocolate mint cookies are always a hit. Lemon would also be a heavenly finish to this meal, with fresh lemon curd cake or lemon curd cookies.
Make Ahead and Storage Tips
- Prep ahead: The pasta cream sauce can also be made a day ahead, stored in the fridge and then gently reheated in the microwave or on low heat on the stove when needed.
- Store leftovers: If you have some leftovers, wait for the sauce to cool down and transfer everything to an airtight container. It will last up to 3 days in the refrigerator.
- Reheating leftovers: To reheat, place your pasta and seafood into a microwave-safe bowl and microwave for a few seconds. Alternatively, you can place the pasta in a saucepan along with a small amount of whole milk or cream, reheat on medium-low heat and stir until the pasta and seafood are heated through.
FAQs
Yes, you can use milk instead of cream in pasta as long as the recipe doesn’t contain much acid (like wine or lemon juice) but keep in mind that it won’t have the same richness and creaminess as cream. Here are some tips for using milk instead of cream in pasta:
– Use whole milk for a richer taste.
– Add a tablespoon of butter for extra creaminess.
– Thicken the sauce with a slurry made of flour and water or cornstarch.
– Heat the milk before adding it to the pasta to prevent it from curdling.
– Be careful not to overheat the milk, as it can burn or curdle. Keep the heat on low-medium and stir constantly.
The cream typically used for pasta is heavy cream or whipping cream, which has a fat content of around 36-40%. This type of cream is thick, rich, and has a luxurious mouthfeel, making it perfect for pasta sauces. Heavy cream can be found at most grocery stores and is commonly used in recipes like Alfredo sauce, carbonara, and garlic cream sauce for pasta.
The best pasta to use for seafood is a shape that won’t overwhelm the delicate seafood or be so small that it distracts from the seafood’s juicy texture. Opt for linguine, spaghettini, spaghetti, or angel hair pasta for quicker cooking time. But if you prefer broader noodles, you can swap them out with fettuccini or pappardelle while keeping in mind that it might make your dish feel heavier.
A crisp white wine or champagne is good with seafood pasta the flavors. Here are some wine recommendations to elevate your seafood pasta game:
Pinot Grigio: This light and refreshing white wine has a crisp acidity that pairs well with seafood pasta. It has a citrusy aroma with subtle hints of apple and pear.
Sauvignon Blanc: This aromatic wine has crisp acidity with flavors like lime, green apple, and grapefruit that complement the flavors of seafood pasta.
Chardonnay: This fuller-bodied wine has a creaminess that can complement the richness of the cream sauce in your seafood pasta. The bright flavors of apple, pear, and citrus can also complement the brininess of the seafood.
Champagne: The bubbles of champagne can add a refreshing finish to your seafood pasta. Plus, champagne has a light and crisp taste that pairs well with seafood.
Try These Italian Recipes Next:
- Tuscan Chicken
- The Ultimate Gnocchi Sauce Recipe
- Slow Cooker Lasagna
- Asiago Tortelloni Alfredo with Grilled Chicken
- The Best Meat Sauce
- Veal Scallopine
- Pizza with Biscuit Dough Crust
- Lazy Lasagna with Just 3 Ingredients
- Old-Fashioned Baked Macaroni and Cheese
Other Seafood Favorites
Easy Seafood Pasta with Garlic Cream Sauce
Ingredients
- 1 tbsp olive oil
- ½ lb scallops patted dry
- ½ lb shrimp peeled and deveined
- ½ tsp kosher salt
- 1 tbsp butter
- 1 clove garlic minced
- 1 cup heavy cream
- 2 oz parmigiano reggiano grated (about 1/2 cup packed) (sub grana padano or pecorino romano)
- 4 oz mozzarella grated (about 1/2 cup packed)
- 8 oz angel hair pasta or spaghettini
- 1 tbsp minced fresh parsley or chives optional
Instructions
- Start a pot of salted water to a boil.
- Heat a dutch oven over medium high heat for several minutes. Heat oil until it shimmers then pat dry shrimp and scallops and sprinkle with salt. Use long tongs to carefully arrange in a single layer on the hot pan. Let cook undisturbed until well browned on the underside, flipping only when they release easily, about 3 minutes. Flip and cook about a minute more, until just opaque. Transfer to a plate.
- Meanwhile, cook pasta according to package directions (about 4 minutes for these types).
- Add butter and garlic to the same dutch oven (without cleaning it) and cook about 30 seconds, until garlic is softened. Whisk in cream and bring to a simmer. Turn off heat and whisk in cheeses until smooth. Add pasta to the sauce and toss to combine. Stir shrimp and scallops into the sauce or top servings individually to show off the gorgeous sear. Serve sprinkled with parsley or chives if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just finished eating this. It turned out very tasty, but was a little heavy. Maybe next time I will use less cheese or maybe use half and half instead of cream.
This was delicious and easy and quick! But I was unsure of which cheese to “whisk” in—or should I have whisked in both? Mozzarella wasn’t mentioned in the instructions.
Hi Mary, indeed it was both to be whisked in at the same time.