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Cream Sauce Seafood Pasta with parsley garnish in deep round white pasta plate

Cream Sauce Seafood Pasta

5 from 1 reviews

This Cream Sauce Seafood Pasta is luxuriously creamy, elegant, and easy to make! Two types of linguini pasta are tossed with a gorgeous medley of seafood in a heavenly white wine cream sauce! Perfect for date nights, entertaining, or treating yourself on a weeknight in!

Scale

Ingredients

For the Seafood:

For the Cream Sauce Seafood Pasta:

Instructions

Prep:

  1. Make the Spice Bowl: Combine all the spices and seasonings for the Cream Sauce Seafood Pasta in a small bowl. Cover and set aside until needed.
  2. Prepare the Seafood: Rinse and chop the squid into ½ inch wide rings/pieces, then remove the skin, rinse again and pat-dry. Soak the clams for 20 minutes in a bowl of water, then rinse them thoroughly if using fresh. Soak and scrub the mussels (if using fresh) with a metal brush to rid them of their grit. (Note: If your clams and mussels are frozen and the package they came in indicates that they are ready to cook, you can skip soaking, rinsing, and scrubbing them.) Peel and devein the shrimp if needed, rinse thoroughly, and pat-dry with a paper towel. Place the squid, mussels, clams, and shrimp into individual bowls and set aside.
  3. Prepare the fresh ingredients: Finely mince the garlic, onion, and parsley and set aside until needed.
  4. Cook the linguini: Cook the linguini al–dente according to package directions in a large pot or deep sauté pan of boiling salted water. (I like to run water over my pasta to prevent them from sticking and cooking further.) Rinse out the pan and set it back on the stove.
  5. Measure out the liquids: Measure out the milk and wine in individual measuring cups, set aside until needed.

For the Seafood:

  1. Heat extra virgin olive oil and unsalted butter in a medium sized sauté pan over medium-high heat, Once hot, add all of the seafood, lemon juice, kosher salt, freshly cracked black pepper, Herbs De Provence and sauté for a minute. Add garlic and a splash of dry white wine, give everything a good stir, then cover and steam for 4-6 minutes. Uncover the pan and transfer shrimp and squid to a clean bowl once they have just cooked through. Cover again and steam the clams and mussels for a further 3-5 minutes, or until their shells have opened and most of the wine has evaporated. Then, switch off the heat. (Note: Discard any clams or mussels after this point if their shells are still closed tight. They are not suitable to eat.)

For the Cream Sauce Seafood Pasta:

  1. In another large deep sauté pan, heat extra virgin olive oil and unsalted butter over medium-high heat until the butter has melted and is nice and bubbly. Once hot, add the onion and garlic and sauté for 1-2 minutes until fragrant.
  2. Add the fresh Italian parsley and sauté for another minute to combine.
  3. Whisk in the flour and cook for 2 minutes, then slowly pour in the dry white wine and continue whisking. Simmer until the mixture thickens the wine has reduced – about 2-4 minutes.
  4. Lower the heat to medium and gradually pour in the milk while continuing to whisk. Stir in the spices & seasonings in the Spice Bowl and add the freshly grated cheese. Mix until the cheese has fully melted and the sauce starts to thicken.
  5. Add the linguini and all of the seafood to the sauce and toss continuously to combine. Cook for 3-5 minutes or until heated through. The starches in the pasta will break down and the sauce will further thicken. Then, switch off the heat.
  6. To Serve: Divide the Cream Sauce Seafood Pasta into four plates or transfer to a serving dish. Garnish with extra freshly chopped parsley if desired and serve immediately!

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