Creamy Seafood Pasta
Creamy Seafood Pasta is a classic dish that combines the fresh flavors of juicy shrimp and mussels with a rich and creamy sauce.
Servings: 8
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
Calories: 436kcal | Carbohydrates: 47g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 178mg | Potassium: 398mg | Fiber: 3g | Sugar: 4g | Vitamin A: 603IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg
