This elegant seafood pasta combines tender shrimp, sweet scallops, and briny mussels in a light white wine garlic butter sauce. It looks and tastes like something from a fine restaurant, yet it comes together easily in your own kitchen. Perfect for special occasions or an elevated weeknight dinner, this dish proves that cooking seafood at home can be simple and rewarding.
Why You’ll Love This Recipe
This seafood pasta delivers big flavor with minimal effort. The combination of garlic, butter, and white wine creates a silky sauce that enhances the natural sweetness of the seafood without overpowering it.
It’s a one-pot style meal that feels luxurious but cooks quickly enough for busy evenings. The linguine soaks up the sauce beautifully, ensuring every bite is balanced and flavorful.
It’s also flexible. You can adjust the seafood based on availability, making it a versatile recipe that works year-round.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound fresh mussels
water, for soaking
1/3 cup all-purpose flour
12 ounces whole wheat linguine or spaghetti
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
8 ounces sea scallops, patted dry
8 ounces large shrimp, peeled, deveined, and patted dry
1/2 teaspoon kosher salt
1 shallot, finely minced
4 cloves garlic, minced (about 4 teaspoons)
1/8 teaspoon red pepper flakes
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 teaspoons Old Bay seasoning
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh parsley, plus more for garnish
Directions
Clean the mussels by placing them in a large bowl and covering with cool water. Add the flour and mix with your hands. Let soak for 30 minutes to remove sand. Drain, scrub shells under running water, remove any beards, and discard mussels that are open or damaged.
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
In a wide, deep skillet with a tight-fitting lid, heat 2 tablespoons of butter and the olive oil over medium heat. Once the butter foams, add the scallops. Sear for 1 1/2 minutes on one side without moving them. Flip and move to one side of the pan.
Add the shrimp to the open side of the skillet. Sprinkle everything with kosher salt. Cook, flipping shrimp after about 1 minute, until shrimp are opaque and scallops are cooked through, about 2 additional minutes. Remove scallops and shrimp to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon butter and the minced shallot. Sauté for 3 minutes until softened. Add the garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant.
Pour in the white wine, oregano, basil, and Old Bay seasoning. Bring to a boil.
Add the cleaned mussels to the skillet. Cover and reduce heat to medium-low. Steam for about 5 minutes, shaking the skillet once or twice, until the mussels open. Discard any that remain closed.
Immediately add the cooked pasta to the skillet with the mussels. Stir in the lemon juice, cooked scallops, shrimp, and parsley.
Toss everything together using tongs, adding reserved pasta water a little at a time if needed to loosen the sauce. Serve immediately, garnished with additional parsley.
Swap mussels for clams if preferred, using the same steaming method.
Add chunks of lobster in place of scallops for an even more luxurious version.
Use regular linguine instead of whole wheat for a more traditional texture.
Stir in a tablespoon of cream at the end for a slightly richer sauce.
Add cherry tomatoes during the shallot step for a subtle sweetness and color contrast.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Seafood pasta is best enjoyed fresh, but proper storage helps maintain flavor.
To reheat, place the pasta in a skillet over low heat with a splash of water or broth. Stir gently until warmed through. Avoid overheating, as seafood can become rubbery.
Freezing is not recommended because the seafood texture will deteriorate.
FAQs
Can I use frozen seafood?
Yes, you can use frozen shrimp and scallops. Thaw them completely in the refrigerator and pat dry before cooking.
What type of white wine works best?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works well. Avoid sweet wines.
Can I make this without wine?
Yes, substitute chicken broth or reserved pasta water for the wine.
How do I know when scallops are cooked?
Scallops are done when they are opaque and firm to the touch, usually after about 3 to 4 minutes total cooking time.
Why did my mussels not open?
Mussels that do not open after steaming should be discarded, as they may not be safe to eat.
Can I use a different pasta shape?
Yes, penne, rotini, or fettuccine can work, though long noodles hold the sauce best.
How do I prevent overcooking the shrimp?
Cook shrimp just until they turn pink and opaque. Remove them promptly from heat.
Can I prepare parts of this recipe ahead?
You can clean the mussels and prep all ingredients in advance, but cook the seafood just before serving for best results.
Is this recipe spicy?
It has mild heat from red pepper flakes. You can omit them if you prefer no spice.
What can I serve with seafood pasta?
A simple green salad and crusty bread pair beautifully with this dish.
Conclusion
Seafood pasta with white wine garlic butter sauce is a stunning yet approachable dish that transforms simple ingredients into an impressive meal. The balance of tender seafood, fragrant herbs, and silky sauce makes it ideal for entertaining or treating your family to something special. With straightforward steps and fresh flavors, this recipe proves that restaurant-quality seafood pasta is absolutely achievable at home.
Seafood Pasta with White Wine Garlic Butter Sauce is a restaurant-style dish featuring tender shrimp, scallops, and mussels tossed with linguine in a silky garlic butter and white wine sauce.
Ingredients
1 pound fresh mussels
Water, for soaking
1/3 cup all-purpose flour
12 ounces whole wheat linguine or spaghetti
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
8 ounces sea scallops, patted dry
8 ounces large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1 shallot, finely minced
4 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 teaspoons Old Bay seasoning
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh parsley, plus more for garnish
Instructions
Soak mussels in cool water with flour for 30 minutes. Drain, scrub shells, remove beards, and discard any open or damaged mussels.
Cook linguine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
In a large skillet, heat 2 tablespoons butter and olive oil over medium heat. Sear scallops 1 1/2 minutes per side. Move aside.
Add shrimp, season with salt, and cook until pink and opaque. Remove scallops and shrimp to a plate.
Add remaining butter and shallot to skillet. Cook 3 minutes until softened. Stir in garlic and red pepper flakes for 1 minute.
Pour in white wine, oregano, basil, and Old Bay. Bring to a boil.
Add mussels, cover, and steam 5 minutes until opened. Discard any unopened mussels.
Add cooked pasta, lemon juice, scallops, shrimp, and parsley to skillet.
Toss with tongs, adding reserved pasta water as needed to loosen sauce. Garnish with parsley and serve immediately.
Notes
Pat seafood dry for better searing.
Do not overcook shrimp or scallops to avoid toughness.
Discard any mussels that remain closed after steaming.
Add pasta water gradually for desired sauce consistency.
