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Magical Seafood Pasta

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A delightful seafood pasta that combines shrimp, scallops, clams, and mussels with a rich and creamy sauce, perfect for sharing with loved ones.

Ingredients

Scale
  • 1 lb linguine, spaghetti, or fettuccine
  • 4 tablespoons butter, divided
  • ½ lb uncooked shrimp, peeled and deveined
  • ½ lb scallops, patted dry
  • ½ lb mussels, cleaned and beards removed
  • ½ lb clams
  • Kosher salt and freshly ground black pepper
  • 1 shallot, finely diced
  • 4 cloves garlic, minced
  • ¾ cup dry white wine
  • 1¼ cups heavy cream, half-and-half, or milk
  • 1 teaspoon cornstarch
  • 1 teaspoon chicken bouillon paste
  • 1 cup freshly grated Parmesan cheese, divided
  • Zest of ½ lemon
  • ¼ cup fresh chopped parsley, plus extra for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve 1 cup of the pasta water for later use.
  2. Cook Shrimp and Scallops: Season the shrimp and scallops with salt and pepper. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and scallops and cook for about 2 minutes per side, until the shrimp are pink and the scallops are opaque. Transfer to a plate and cover to keep warm.
  3. Cook Clams and Mussels: In the same skillet, melt the remaining 3 tablespoons of butter. Add the diced shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add Clams and Mussels: Pour in the white wine and bring to a simmer. Add the clams and mussels, cover, and cook for 4–5 minutes until the shells open. Remove from heat, discard any unopened shells, and transfer the seafood to the plate with the shrimp and scallops.
  5. Make the Sauce: In a small bowl, stir the cornstarch into the cream. Add this mixture to the skillet along with the bouillon paste and ¾ cup of Parmesan cheese. Simmer gently until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.
  6. Combine and Serve: Add the cooked pasta to the sauce along with lemon zest and parsley. Toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. Gently fold in the cooked seafood. Garnish with the remaining Parmesan and a sprinkle of fresh parsley before serving.

Notes

Pairs well with a crisp white wine and garlic bread. Leftovers can be stored in an airtight container for up to 2 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/seafood-pasta/

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