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Creamy Seafood Pasta is a classic dish that combines the fresh flavors of shrimp and mussels with a rich and creamy sauce.
The Best Seafood Pasta Recipe
When it comes to pasta and seafood, there’s nothing quite like a dish made with succulent shrimp, plump mussels, and tender linguine pasta. Bacon, too! This recipe brings together all the best flavors of the sea, creating a dish that is sure to please seafood lovers, and the haters, too.
This dish is simple to prepare and can be on the table in under 30 minutes. The addition of garlic, white wine, lemon juice, and fresh parsley adds brightness and complexity to the dish. A sprinkle of crispy bacon doesn’t hurt, either.
Whether you’re entertaining guests or simply enjoying a weeknight meal with your family, this dish is sure to be a crowd-favorite. Shrimp and mussels in a cream sauce is a classic seafood dish that is both elegant and delicious.
Ingredients for Seafood Pasta with Cream
- linguine pasta
- frozen green peas, optional
- bacon
- garlic
- white wine
- raw shrimp, peeled and deveined
- mussels, cleaned and debearded
- heavy cream
- lemon juice
- salt and pepper to taste
- parmesan cheese
How To Make Creamy Seafood Pasta
- We start with cooking the pasta according to the directions on the package. 3 minutes before it’s done cooking, add in the peas. Once you’re done with cooking the pasta, reserve 1 cup of the pasta water and drain out the rest.
- Meanwhile, cook the bacon over medium heat until crisp. Remove the bacon from the skillet; leave the bacon fat in the skillet.
- Add the garlic to the bacon fat and cook for about 10 to 15 seconds, or until fragrant.
- Add the shrimp to the skillet and cook for 2 minutes, or until pink and cooked through. Remove the shrimp and set them aside.
- Stir in the wine and continue to cook for 2 minutes, or until reduced by half.
- Add the mussels to the skillet; cover with a lid and cook for 5 minutes, or until the mussels have opened. Discard the mussels that did not open. Transfer the rest to a plate and set them aside.
- Whisk in the heavy cream, lemon juice, and season with salt and pepper. Continue to cook for about 2 to 3 minutes or until sauce has thickened.
- Return the shrimp and mussels to the pan and stir in the cooked pasta and peas. IF the sauce is too thick, stir in a bit of the reserved pasta water to thin it out.
- Remove from heat, top with cooked bacon and grated parmesan cheese, and serve with lemon wedges and top with a sprinkle of grated parmesan cheese.
What Cream to Use for Pasta
I recommend using heavy whipping cream, but you can also use about 4 ounces of cream cheese and whisk in some of the pasta water to get a smooth consistency. If you want to use milk instead of cream, keep in mind that the sauce will not be as thick, creamy, and rich.
Side Dishes to Serve with Pasta and Seafood
This creamy seafood pasta dish is a delicious way to enjoy the flavors of the ocean. Serve it with this Garlic Bread Bruschetta and a glass of white wine for an elegant and delicious meal that’s sure to impress. This pasta also pairs well with Roasted Asparagus, Roasted Brussel Sprouts, or with our fantastic Avocado Tomato Salad.
Tips and Variations
- I like this dish with linguine pasta, but you could use fettuccine or spaghetti, if you wish.
- The cream sauce is made with heavy whipping cream which results in a rich, creamy, thickened sauce. Using anything else – milk, half & half, or light cream – will not have the same results.
- I use about a tablespoon or two of lemon juice, but if you don’t like a lemony flavor, leave it out. Also, if you do not want to use the green peas, leave them out, as well.
How To Store Leftovers
- This creamy pasta is best eaten fresh. If you do have leftovers, store them in airtight containers and keep in the fridge for up to 2 days. Reheat in a skillet set over medium heat for about 4 to 5 minutes, stirring occasionally, until heated through.
- I do not recommend freezing this dish.
Creamy Seafood Pasta
Ingredients
- 1 pound linguine
- 1 cup frozen peas
- 4 slices bacon,, diced
- 4 cloves garlic,, minced
- 12 ounces raw shrimp,, peeled and deveined
- ½ cup dry white wine
- 8 to 10 ounces mussels,, cleaned and debearded
- 1 cup heavy cream
- 1 to 2 tablespoons lemon juice
- Salt and pepper to taste
- chopped fresh parsley,, for garnish
- grated Parmesan cheese,, for serving
- lemon wedges,, for serving
Instructions
- Cook the linguine pasta according to the instructions on the package. 3 minutes before it’s done cooking, add in the peas. Once you’re done with cooking the pasta, reserve 1 cup of the pasta water and drain out the rest.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet; leave the bacon fat in the skillet.
- Add the garlic to the bacon fat and cook for about 15 seconds, or until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook over medium-high heat until pink, about 1 to 2 minutes per side. Remove the shrimp from the saucepan and set it aside.
- Whisk in the wine and bring it to a boil. Cook until the wine has reduced by half, about 2 minutes.
- Add the mussels to the wine and cover with a lid. Cook until the mussels have opened, about 5 minutes. Discard any mussels that do not open. Transfer the rest to a plate and set them aside.
- To the wine, whisk in the heavy cream, lemon juice, and season with salt and pepper. Continue to cook for about 2 to 3 minutes or until the sauce has thickened. Taste for salt and pepper and adjust.
- Return the shrimp and mussels to the pan and stir in the cooked pasta and peas. If the sauce is too thick, stir in a bit of the reserved pasta water to thin it out.
- Remove from heat, top with cooked bacon, garnish with parsley and grated parmesan cheese, and serve with lemon wedges.
Notes
- Pasta: I serve this dish with linguine pasta, but you could also use fettuccine or spaghetti.
- Heavy Cream: The cream sauce is prepared with heavy cream, which results in a rich, creamy, thickened sauce. Using milk, half & half, or light cream will have different results.
- Lemon Juice: I use about a tablespoon or two of lemon juice, but if you don’t like a lemony flavor, leave it out.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Such a delightful meal that everyone will enjoy time and time again!
Thank YOU! I hope you enjoy it! 🙂
Such a satisfying dish! Need to make this soon!
I hope you enjoy it! Thank YOU! 🙂
Bacon with seafood pasta???
Why not? It’s good! 😊