Creamy Seafood Pasta in 30 Minutes
This creamy seafood pasta brings tender shrimp and seared scallops into a garlicky Parmesan cream sauce, all tossed with fettuccine. It tastes like a restaurant dish but comes together fast on a weeknight.
The sauce is rich without being heavy, coating each strand of pasta. It’s the kind of meal you make when you want something a little indulgent with almost no fuss.
What Makes This Creamy Seafood Pasta So Good
The sauce gets its body from heavy cream and a handful of grated Parmesan, with garlic and a pinch of red pepper flakes doing most of the flavor work. No roux, no long simmer.
The seafood stays tender because it’s seared fast and set aside before it hits the sauce. You get a light golden crust on the scallops and plump shrimp that never turn rubbery.
Ingredients
- 12 oz fettuccine: or linguine; any long pasta that grabs the sauce
- 1 lb large shrimp, peeled and deveined: tails on or off, whichever you prefer
- 8 oz sea scallops: dry-packed if you can find them; pat dry before cooking
- 3 tbsp olive oil, divided: for searing the seafood
- 2 tbsp unsalted butter: adds richness to the pan
- 4 cloves garlic, minced: microplane it so it melts into the sauce
- ¼ tsp red pepper flakes: more if you like heat
- 1 cup heavy cream: at room temperature to prevent curdling
- ¾ cup finely grated Parmesan: plus extra for serving
- Zest and juice of ½ lemon: brightens the sauce
- ¼ cup chopped fresh parsley: flat-leaf parsley works best
- Kosher salt and black pepper: to season throughout
Variations / Substitutions
- Seafood: use just shrimp or just scallops, or toss in lump crabmeat at the end. Stick to quick-cooking varieties so everything finishes at the same time.
- Dairy: half-and-half works in place of heavy cream if that’s what you have; the sauce will be a bit thinner, so add an extra spoonful of Parmesan.
- Herbs: fresh basil or chives make a nice swap for parsley.
- Spice: dial up the red pepper flakes or add a small pinch of cayenne.
- For a tomato-based seafood pasta, our Shrimp Fra Diavolo hits the same weeknight dinner sweet spot.
How to Make Creamy Seafood Pasta
Step 1: Boil the Pasta
Bring a large pot of well-salted water to a boil. Add the 12 oz fettuccine and cook until al dente, about 8 to 10 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta.
The pasta should be just shy of tender because it will finish cooking in the sauce. The salty water seasons it from the inside, so don’t skip that step.
Step 2: Sear the Seafood
Pat the 1 lb shrimp and 8 oz scallops very dry with paper towels, then season both sides with salt and black pepper. Heat 2 tbsp of olive oil and the 2 tbsp butter in a large skillet over medium-high heat. When the butter stops foaming, add the shrimp and scallops in a single layer. Sear until golden on the first side, about 2 to 3 minutes, flip, and cook 1 to 2 minutes more just until opaque. Transfer to a plate.
A golden crust on the scallops is what you’re after. If the pan is crowded, sear in batches so they brown instead of steam.
Step 3: Simmer the Sauce
Lower the heat to medium. Add the remaining 1 tbsp olive oil, the minced 4 cloves garlic, and the ¼ tsp red pepper flakes to the skillet. Cook for 30 seconds, just until fragrant, then pour in the 1 cup heavy cream. Bring to a gentle simmer and stir in the ¾ cup grated Parmesan a little at a time until the sauce is smooth. Season with a pinch of salt and a few cracks of black pepper.
The sauce should coat the back of a spoon. If it thickens too quickly, a splash of the reserved pasta water will loosen it.
Step 4: Toss and Serve
Return the cooked fettuccine and the seared seafood to the skillet, along with the lemon zest and juice. Toss everything together with tongs, adding splashes of pasta water as you go until the sauce is silky and clings to the noodles. Stir in the ¼ cup parsley right before serving.
Serve immediately while the sauce is creamy and the seafood is tender. Every strand gets that garlicky Parmesan coating, and a little extra grated cheese on top never hurts.
A Few Tips for Perfect Seafood Pasta
- Pat the seafood extremely dry before seasoning. Any moisture on the surface turns to steam and prevents a good sear.
- If you can only find wet-packed scallops, soak them in a bowl of milk for 30 minutes, then drain and pat dry. The milk draws out excess moisture and helps them brown.
- Use a microplane for the garlic so it dissolves into the sauce instead of leaving chunks behind.
- The sauce thickens as it sits on the plate. If it tightens up, a spoonful of warm pasta water stirred in will bring back the creaminess.
Storing Leftover Seafood Pasta
- Refrigerate: keep leftovers in an airtight container for up to 2 days. The seafood is best the next day but will soften a little over time.
- Reheating: warm gently in a skillet over low heat with a splash of cream or pasta water. Stir often so the sauce comes back together without breaking.
What to Serve With Creamy Seafood Pasta
A simple green salad with a bright lemon vinaigrette cuts through the richness of the cream sauce. For something warm, roasted asparagus or broccolini add a fresh, slightly bitter note that balances the dish. A crusty loaf of garlic bread is always a good idea for getting every last bit of sauce off the plate.
Frequently Asked Questions
Can I use frozen seafood?
Yes, just thaw it completely in the refrigerator overnight and pat it very dry before searing. Any ice crystals left on the surface will ruin the sear.
What if I don’t have heavy cream?
You can use half-and-half, but the sauce will be thinner and slightly less rich. Avoid milk alone because it will make the sauce watery and can curdle more easily.
Can I make this dish ahead of time?
It’s at its best right after tossing, but you can cook the pasta and sear the seafood earlier in the day. Store them separately, then make the sauce and combine everything just before serving so the seafood stays tender.
What pasta shape works best?
Long noodles like fettuccine, linguine, or tagliatelle cling to the creamy sauce nicely. Short shapes like penne or rigatoni also work well if that’s what you have on hand.
How do I keep the cream sauce from curdling?
Use full-fat cream and bring it to a gentle simmer without boiling. Taking the cream out of the fridge about 20 minutes before cooking also helps it heat smoothly.
Creamy Seafood Pasta Recipe
Ingredients
Method
- Boil salted water, cook fettuccine until al dente, reserve 1 cup pasta water, drain.
- Pat shrimp and scallops dry, season, and sear in 2 tbsp olive oil and butter until golden, about 2-3 minutes per side. Remove from skillet.
- Add remaining oil, garlic, and red pepper flakes to the pan; cook 30 seconds. Pour in cream, simmer gently, and stir in Parmesan until smooth. Season with salt and pepper.
- Return pasta and seafood to the skillet with lemon zest and juice. Toss with pasta water until the sauce is silky, then stir in parsley. Serve immediately.
