Seafood Pasta

Seafood shines in this mouthwatering Seafood Pasta drenched in a rich, garlicky white wine butter sauce. Best of all? It’s easier to pull off than you might think, so any home cook can create a fancy-tasting meal without a ton of hassle!

Imagine this: an elegant pasta dinner with just about 40 minutes of your time. Tender mussels, golden seared scallops, and juicy shrimp all mingle with linguine tossed in a bright, buttery garlic sauce. This seafood pasta bursts with fresh lemon, fragrant herbs, and just a hint of Old Bay seasoning to add that classic ocean flavor—no complicated steps, just big taste.

The way this recipe goes: you soak and steam mussels, quickly sear scallops and shrimp, then bring it all together in one skillet so the noodles soak up every bit of that luscious sauce. It’s designed for busy home cooks—15 minutes of prep, about 30 minutes cooking, and you’ll have generous servings for 4 hungry eaters.

I’ve broken down each step simply and added some handy tips to keep this dish stress-free (think: prepping ahead, saving some pasta water, and making sure the seafood stays tender). I’ve also tossed in some swap ideas and leftover tips later on, so you can customize or save this seafood pasta without any fuss.

Ingredients for Sauce and Seafood

• 1 pound mussels
• Water
• ⅓ cup all-purpose flour
• 12 ounces whole wheat linguine noodles or spaghetti or similar long pasta noodles
• 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, tails on or off
• ½ teaspoon kosher salt
• 1 shallot minced
• 4 cloves garlic minced (about 4 teaspoons)
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine or use pasta water or broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 ½ teaspoons Old Bay or similar seafood seasoning
• 2 tablespoons freshly squeezed lemon juice
• ⅓ cup chopped fresh parsley plus additional for serving

Step-by-Step Cooking Method

1. Place mussels in a large bowl, cover with cool water, stir in flour, and soak 30 minutes.
2. Drain mussels, pull off any beards, scrub shells under running water, and discard any that don’t close tightly.
3. Bring a large pot of salted water to a boil.
4. Cook pasta according to package directions until just al dente, reserving 1 cup pasta water, then drain.
5. Pat scallops and shrimp completely dry.
6. Heat 2 tablespoons butter and 2 tablespoons olive oil in a wide, deep skillet over medium until butter foams.
7. Add scallops and sear undisturbed for 1½ minutes, then flip and slide them to one side of the pan.
8. Add shrimp to the open side, sprinkle seafood with kosher salt, cook flipping shrimp after about 1 minute, and continue until shrimp are opaque and scallops are cooked through (about 2 more minutes).
9. Remove scallops and shrimp to a plate and set aside.
10. Reduce heat to medium, add remaining 1 tablespoon butter and minced shallot to the pan, and cook about 3 minutes until softened and starting to brown.
11. Add minced garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
12. Pour in white wine and add dried oregano, dried basil, and Old Bay seasoning; bring to a boil.
13. Add mussels to the skillet, cover, reduce heat to medium-low, and steam until mussels open, about 5 minutes, shaking the pan once or twice.
14. Remove the lid and discard any mussels that did not open.
15. Add the cooked pasta, freshly squeezed lemon juice, reserved scallops and shrimp, and chopped parsley to the skillet.

16. Toss everything gently with tongs, adding reserved pasta water a little at a time to loosen and combine the sauce.

Chef Tips for Perfect Results

• Dry your seafood well before cooking. Wet scallops or shrimp won’t get that nice sear and will turn out steamed and rubbery instead, which changes the texture. For more on achieving a golden crust, see our Crispy Garlic Butter Air Fryer Shrimp.
• Prep everything in advance—clean, chop, measure—so when you start cooking, you’re not scrambling. This dish comes together fast!
• Save at least 1 cup of pasta water. Add it bit by bit to the sauce to loosen it without watering down that gorgeous flavor.
• Keep a close eye on scallops and shrimp—they’re done when they turn just opaque and feel firm but tender. Overcooked seafood gets tough real quick.
• When steaming mussels, throw out any that don’t open. It’s important for safety and flavor.
• If the sauce feels flat, a squeeze of fresh lemon right at the end brightens everything up so nicely. Add a sprinkle of parsley too for that fresh pop of color and flavor.
• For an extra creamy, glossy sauce, stir in a tablespoon of cold butter off the heat just before serving. It makes all the difference! If you love extra-rich seafood pasta, try this ultra-creamy Lobster Mac and Cheese.

Easy Swaps and Flavor Twists

• Swap the mussels for clams or mix both for a clambake-style seafood pasta twist.
• Feeling fancy? Use lobster chunks in place of scallops—for silky, tender meat, see this method for garlic butter–poached lobster tails—or toss in firm white fish like cod or halibut for a different texture.
• Add a tomato kick by stirring in a can of diced tomatoes or ½ cup tomato passata when you pour in the wine.
• Like it spicy? Crank up the red pepper flakes or add a spoonful of harissa or chili paste to the sauce. For a creamy kick, borrow the bang bang sauce from this Air Fryer Bang Bang Shrimp recipe.
• Need gluten-free? Choose gluten-free or legume-based pasta—just check cook times on the package.
• For a dairy-free version, swap butter for extra virgin olive oil or a plant-based butter alternative.

Keeping and Reheating Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Seafood and pasta are best enjoyed fresh because they lose texture quickly.

• Reheat gently on low heat in a skillet, adding a splash of broth, reserved pasta water, or a bit of white wine to keep the sauce loose and fresh.
• You can microwave leftovers, but be careful—it can make seafood rubbery. Heat in short bursts, stirring and adding liquid as needed.
• If you want to make this ahead, cook and cool the pasta and seafood separately. Reheat the sauce and seafood briefly, then toss together with freshly warmed pasta just before serving. For a make-ahead option that keeps beautifully, try a cold pasta salad like Lemon Orzo Chickpea Salad.
• Freezing isn’t recommended because seafood gets rubbery and pasta soggy after thawing.

Common Questions Answered

• Can I use frozen seafood? Absolutely! Just thaw shrimp and scallops overnight in the fridge and pat them dry before cooking. For frozen mussels, use only those labeled safe for freezing and follow package instructions carefully.
• Do I have to use white wine? No way! Chicken or vegetable broth or even reserved pasta water work great if you want to skip alcohol. The wine adds nice brightness but you can leave it out. For a rich, wine-free seafood sauce you can serve over pasta, try Keto Creamy Garlic Parmesan Shrimp.
• How can I tell if mussels are fresh? They should smell like clean ocean water, not fishy. Toss any that are cracked, broken, or don’t close tightly when tapped or after cooking—they’re unsafe to eat.
• Can I make this ahead for a dinner party? Definitely. Sear the scallops and shrimp and cook the pasta ahead. Just reheat the sauce and seafood quickly and toss together right before serving to keep everything fresh and tender. Round out the menu with a bright, make-ahead side like Simple Strawberry Romaine Feta Salad.
• What if my sauce is too thin or thick? If it’s too thin, simmer a bit longer to reduce it or add more pasta to help thicken. If it’s too thick, slowly stir in reserved pasta water or broth to loosen it up.
• Is shellfish safe to eat? Yes—as long as you buy fresh from a trusted source, clean it well, and cook thoroughly until mussels open and seafood turns opaque.