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Creamy Garlic White Wine Seafood Pasta with Shrimp and Scallops

A close-up of creamy seafood pasta featuring linguine tossed in sauce, topped with seared shrimp and scallops.
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Make this restaurant-quality seafood pasta at home. This recipe features succulent shrimp and scallops in a rich, creamy garlic white wine sauce. It is simple to prepare for a weeknight dinner or an elegant date night meal.

Ingredients

Scale
  • 1 pound linguine pasta
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces sea scallops
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon olive oil
  • 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. Set the pasta aside.
  2. Season the shrimp and scallops lightly with salt and pepper.
  3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the seafood and cook for 2 to 3 minutes per side until the shrimp is pink and the scallops are golden brown. Remove the seafood from the skillet and set aside.
  4. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Add the minced garlic 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 to 4 minutes until the sauce slightly thickens.
  7. Reduce the heat to low. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Add the cooked pasta and the cooked seafood back into the skillet. Toss everything gently to coat the pasta evenly in the creamy sauce.
  9. Stir in half of the fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve immediately, garnished with the remaining fresh parsley and extra Parmesan cheese.

Notes

  • For a richer flavor, use chicken or seafood broth instead of some of the reserved pasta water if the sauce seems thin.
  • If you prefer a slight kick, add 1/4 teaspoon of red pepper flakes when you add the garlic.
  • This dish is excellent with crusty garlic bread for dipping into the sauce.

Nutrition

Find it online: https://cookingbyjade.com/seafood-pasta-creamy-garlic-white-wine-recipe/