Seafood Pasta Recipe

Prepare seafood

Pat scallops and shrimp dry with paper towels. Season both lightly with 1 tsp salt and 1/2 tsp black pepper. Discard any mussels that remain open after a firm tap.

Sear scallops

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat until shimmering. Add scallops in a single layer without crowding; sear 2 minutes on the first side without moving, then flip and sear 1 to 1½ minutes more until golden and just opaque inside. Remove scallops to a plate and tent loosely with foil.

Cook shrimp

In the same skillet over medium-high heat add a quick drizzle of oil if needed. Add shrimp and cook 1½ to 2 minutes per side until pink and opaque. Remove shrimp to the plate with scallops.

Steam mussels

Pour 1/4 cup of the white wine (reserved from sauce) into a medium covered pot, add mussels, cover and steam over medium-high heat until mussels open, 4–6 minutes. Discard any mussels that do not open. Transfer cooked mussels (in and out of shells as desired) to a bowl, reserving the cooking liquid. Set mussels aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook 12 oz spaghetti or linguine according to package instructions until just shy of al dente (about 9–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

In the large skillet used for seafood, reduce heat to medium and add 3 tablespoons butter and 1 tablespoon olive oil. Add the minced shallot and sauté 2–3 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Add 3 fl oz dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Pour in 1/2 cup stock and the reserved mussel cooking liquid (if any) and bring to a gentle simmer for 2 minutes to concentrate flavor.

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently, stirring occasionally, for 3–4 minutes until the sauce begins to thicken slightly.

Whisk in 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon Dijon mustard. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.

If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time to reach a silky consistency (up to 1/2 cup). Keep sauce warm over low heat but do not boil vigorously.

Add drained pasta to the skillet with the cream sauce and toss to coat, using tongs or two forks. Add a splash of reserved pasta water if needed to help the sauce cling to the noodles.

Return seared scallops and cooked shrimp to the skillet along with the steamed mussels. Gently toss to combine and warm the seafood through for 1–2 minutes (do not overcook).

Stir in 2 tablespoons chopped parsley and, if using, 2 tablespoons grated Parmesan and 1/4 teaspoon red pepper flakes. Adjust seasoning with salt and pepper to taste.

Divide the seafood pasta among warm plates or bowls. Garnish with additional parsley and a light grind of black pepper. Serve immediately with lemon wedges on the side.