Why You’ll Love This Recipe
This Creamy Lemon Garlic Seafood Pasta is the ideal dish for seafood lovers who enjoy a rich, flavorful sauce. The combination of shrimp, scallops, and crab (or your preferred seafood) in a luscious cream sauce with garlic and lemon creates an unforgettable flavor profile. The tangy lemon balances the richness of the creamy sauce, making it feel luxurious yet refreshing. Easy to make but impressive, it’s perfect for both casual dinners and special occasions.
Ingredients
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8 oz fettuccine, spaghetti, or your preferred pasta
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1 tablespoon olive oil
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1 tablespoon butter
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1/2 pound shrimp, peeled and deveined
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1/2 pound scallops (or more shrimp/crab, depending on your preference)
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2 cloves garlic, minced
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1/2 cup dry white wine (or seafood/chicken broth)
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1 cup heavy cream
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1/4 cup freshly grated Parmesan cheese
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Zest and juice of 1 lemon
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Salt and pepper to taste
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Fresh parsley, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Start by cooking the pasta according to the package directions. Drain and set aside, reserving 1/2 cup of pasta water.
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In a large skillet, heat olive oil and butter over medium-high heat. Add the shrimp and scallops, seasoning with salt and pepper. Cook for about 2-3 minutes per side until the shrimp turns pink and the scallops are golden brown. Remove the seafood from the skillet and set aside.
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In the same skillet, add the minced garlic and sauté for 1 minute, or until fragrant.
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Pour in the white wine (or broth) to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes, allowing the liquid to reduce slightly.
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Lower the heat and add the heavy cream, Parmesan cheese, lemon zest, and lemon juice to the skillet. Stir until the sauce is smooth and creamy.
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Return the seafood to the skillet and toss gently to coat in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
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Add the cooked pasta to the skillet, tossing to combine everything. Season with salt and pepper to taste.
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Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Servings and Timing
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Servings: 4
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Prep time: 15 minutes
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Cook time: 20 minutes
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Total time: 35 minutes
Variations
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Different seafood: Feel free to swap the shrimp and scallops for other seafood like crab, lobster, or mussels, depending on your preference.
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Spicy kick: Add red pepper flakes or a dash of hot sauce to the garlic while cooking for a bit of heat.
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Non-dairy option: Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.
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Vegetarian option: Replace the seafood with roasted vegetables like zucchini, mushrooms, and bell peppers for a creamy vegetarian pasta.
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Herb variations: Swap out parsley for fresh basil, thyme, or dill to complement the flavors of the seafood.
Storage/Reheating
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Storage: Leftover creamy lemon garlic seafood pasta can be stored in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat in a skillet over low heat, adding a splash of water, broth, or cream to restore its creamy texture. You can also microwave it in short intervals, stirring in between.
FAQs
1. Can I use frozen seafood for this recipe?
Yes, frozen seafood can be used. Just be sure to thaw it completely and pat it dry before cooking to avoid excess moisture in the dish.
2. Can I use a different type of pasta?
Absolutely! You can use any type of pasta you prefer—spaghetti, penne, or linguine are great options. Adjust the cooking time based on the type of pasta you choose.
3. Can I make the sauce ahead of time?
You can prepare the sauce ahead of time, but it’s best to cook the seafood and pasta fresh when you’re ready to serve. The sauce may thicken when stored, so you can thin it out with a bit of pasta water or broth when reheating.
4. How do I prevent the seafood from overcooking?
The key is to cook the seafood in batches and remove it from the pan as soon as it’s done. Shrimp cooks quickly, and scallops only need a few minutes per side to turn golden. Overcooking will make them tough, so be sure to watch them closely.
5. Can I use other types of cream for a lighter version?
Yes, you can use half-and-half or whole milk for a lighter version, but the sauce won’t be as thick or rich. If you want the same creamy texture, use a little cornstarch to thicken it up.
6. Can I add vegetables to this pasta?
Yes, you can add vegetables like spinach, asparagus, or peas to this pasta for extra flavor and nutrition. Just sauté them in the same pan after cooking the seafood.
7. Can I substitute the white wine with something else?
Yes, if you prefer not to use white wine, you can substitute it with vegetable or chicken broth, or even a splash of lemon juice for a non-alcoholic option.
8. Can I make this dish gluten-free?
To make this dish gluten-free, simply swap out the regular pasta for gluten-free pasta. Make sure to check that the other ingredients, like the broth and Parmesan, are also gluten-free.
9. How can I make the pasta extra creamy?
If you want an even creamier sauce, you can add a bit more cream or a tablespoon of cream cheese. Stir it in as the sauce simmers for a smooth, rich texture.
10. How can I make this recipe spicier?
Add some crushed red pepper flakes to the garlic as it cooks, or drizzle a bit of hot sauce on the pasta when serving for a spicy kick.
Conclusion
Creamy Lemon Garlic Seafood Pasta is a decadent dish that brings together rich, flavorful seafood, a creamy sauce, and a burst of fresh lemon for a dish that’s both indulgent and refreshing. It’s a great option for special occasions, date nights, or simply when you’re craving something deliciously luxurious. Quick to make, full of flavor, and always a crowd-pleaser, this pasta will elevate your seafood game every time!
Creamy Lemon Garlic Seafood Pasta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Creamy Lemon Garlic Seafood Pasta combines succulent seafood with a velvety cream sauce, zesty lemon, and bold garlic. This indulgent dish is perfect for special occasions or a luxurious dinner at home, offering a delightful balance of creamy richness and fresh citrus brightness.
Ingredients
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8 oz fettuccine, spaghetti, or your preferred pasta
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1 tablespoon olive oil
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1 tablespoon butter
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1/2 pound shrimp, peeled and deveined
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1/2 pound scallops (or more shrimp/crab, depending on your preference)
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2 cloves garlic, minced
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1/2 cup dry white wine (or seafood/chicken broth)
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1 cup heavy cream
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1/4 cup freshly grated Parmesan cheese
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Zest and juice of 1 lemon
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Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Cook the pasta: Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
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Cook the seafood: In a large skillet, heat olive oil and butter over medium-high heat. Add shrimp and scallops, seasoning with salt and pepper. Cook for about 2-3 minutes per side, until shrimp are pink and scallops are golden brown. Remove seafood from the skillet and set aside.
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Make the sauce: In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant. Pour in the white wine (or broth) to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer for 2-3 minutes, reducing slightly.
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Finish the sauce: Lower the heat, then add heavy cream, Parmesan cheese, lemon zest, and lemon juice to the skillet. Stir until the sauce becomes smooth and creamy.
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Combine seafood and pasta: Return the cooked seafood to the skillet and gently toss to coat in the sauce. If the sauce is too thick, gradually add the reserved pasta water to reach your desired consistency.
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Mix with pasta: Add the cooked pasta to the skillet, tossing to combine everything. Adjust seasoning with salt and pepper to taste.
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Serve: Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Notes
Different Seafood: Feel free to swap the shrimp and scallops for other seafood like crab, lobster, or mussels.Spicy Kick: Add red pepper flakes or a dash of hot sauce to the garlic while cooking for extra heat.Non-dairy Option: For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.Vegetarian Option: Replace the seafood with roasted vegetables such as zucchini, mushrooms, and bell peppers for a creamy vegetarian pasta.Herb Variations: Use basil, thyme, or dill instead of parsley to complement the flavors of the seafood.
