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Garlic Butter White Wine Seafood Pasta with Shrimp and Scallops

A white bowl filled with creamy seafood pasta topped with five perfectly seared scallops and sprinkled with parsley.
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Make this restaurant-style seafood pasta at home. This recipe features shrimp and scallops in a rich garlic butter and white wine sauce, perfect for a quick, elegant weeknight dinner.

Ingredients

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  • 1 pound linguine pasta
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 pound sea scallops
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
  2. Season the shrimp and scallops lightly with salt and pepper.
  3. In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp and scallops and cook for 2-3 minutes per side until pink and opaque. 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) and cook for about 1 minute until fragrant. Do not let the garlic brown.
  5. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  6. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
  7. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth. Season with salt and pepper.
  8. Add the drained pasta, cooked seafood, and half of the reserved pasta water to the skillet. Toss everything together to coat. Add more pasta water, a splash at a time, until the sauce reaches your desired consistency.
  9. Stir in the fresh parsley. Serve immediately.

Notes

  • For an authentic Italian flavor, use high-quality fresh seafood.
  • If you prefer a richer sauce, substitute half the white wine with chicken broth.
  • This dish works well with other seafood like mussels or crab meat.

Nutrition

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