seafood pasta dill cream sauce Easy seafood pasta with garlic cream sauce

Hello everyone! If you are looking for something truly special to cook for your family this weekend, you have come to the right place. In our culture, food is how we show love, and nothing says "I love you" quite like a big, steaming pan of seafood. We all know that going out to a fancy Italian restaurant can get very expensive, especially when you want the good stuff like scallops and big prawns. Why spend all that money outside when you can make a version that is even more loaded with fresh ingredients right in your own kitchen? This Cream Sauce Seafood Pasta is the ultimate comfort food. It is rich, it is silky, and it has that lovely hint of white wine that makes the whole house smell like a five-star hotel.

The Secret to a Rich and Velvety Seafood Sauce

One thing I always tell my friends is that you cannot be stingy with the garlic or the seafood. For a really good cream sauce, you want that fragrance to hit you the moment you walk into the kitchen. I prefer using a deep sauté pan like this one because it gives you plenty of room to toss the pasta and the sauce together without making a mess on your stove. You want every single strand of spaghetti to be coated in that liquid gold. Also, make sure your seafood is very dry before you sear it—that is how you get that beautiful golden color instead of just steaming it!

Ingredients for Your Shopping List

• 500g Spaghetti or Linguine (use the good quality ones!)
• 300g Large Shrimp, peeled and deveined
• 200g Sea Scallops
• 250g Fresh Mussels, cleaned
• 4-5 cloves of Garlic, finely minced (more is always better!)
• 1 small Shallot, diced
• 1 cup Heavy Cream
• 1/2 cup Dry White Wine (something you would actually drink)
• 2 tbsp Salted Butter
• 1 tbsp Olive Oil
• 1/2 cup Grated Parmesan Cheese
• Fresh Parsley, chopped for garnish
• Red Chili Flakes (add a little extra if you like a bit of heat like I do)
• Salt and Black Pepper to taste

Bringing the Restaurant Experience to Your Dining Table

Presentation is everything, even if it is just a simple family dinner on a Tuesday night. I always like to serve this pasta in a large, clean white plate because the colors of the seafood really pop against the white. When you bring this to the table with a bottle of wine and some chilled water, everyone will think you spent hours in the kitchen! The best part about making this at home is that you can control the salt and the creaminess. If you like it extra saucy, just add a little bit of that starchy pasta water at the end. It makes the sauce so glossy and smooth, just like the pros do it.

Easy Step-by-Step Instructions

1. First, bring a large pot of salted water to a boil. Cook your pasta until it is "al dente"—this means it still has a little bite to it. Do not overcook it because it will cook a little more in the sauce later! Save about half a cup of the pasta water before draining.
2. While the pasta is cooking, heat the olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Season your shrimp and scallops with a little salt and pepper.
3. Sear the scallops and shrimp for about 2 minutes per side until golden. Take them out of the pan and set them aside so they stay tender.
4. In the same pan, add the remaining butter. Sauté the garlic, shallots, and chili flakes until they are very fragrant. Don't let the garlic burn, or it will taste bitter!
5. Pour in the white wine to deglaze the pan, scraping up all those delicious brown bits from the bottom. Let it simmer until the liquid is reduced by half.
6. Lower the heat and stir in the heavy cream. Let it simmer gently for a few minutes until it starts to thicken.
7. Add the mussels to the pan and cover with a lid for about 3 minutes, or until they have all opened up. Throw away any that stay closed.
8. Add the cooked pasta, the seared shrimp, and the scallops back into the pan. Toss everything together well.
9. Sprinkle in the parmesan cheese and add a splash of the saved pasta water if the sauce is too thick.
10. Garnish with lots of fresh parsley and serve immediately while it is piping hot. Enjoy your meal!

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