Seafood Pasta Recipe

Season seafood

Pat shrimp and scallops dry with paper towels. Season shrimp, scallops, and minced lobster lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Keep lobster chilled until ready to add.

Sear scallops and shrimp

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat until shimmering. Add scallops in a single layer, sear without moving 1.5–2 minutes until golden on one side, flip and cook 30–60 seconds more until just opaque; transfer to a plate. In the same skillet, add shrimp and cook 1–1.5 minutes per side until pink and opaque; transfer to the plate with scallops. Wipe skillet with paper towel if necessary, reserve any fond.

Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz pasta and cook until al dente according to package directions (usually 8–10 minutes). Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

In the same large skillet used for seafood, reduce heat to medium and add 2 tablespoons butter and 1 tablespoon olive oil. When butter melts, add 1/2 cup diced onion and cook, stirring, until translucent, about 3–4 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Add 8 oz sliced mushrooms and a pinch of salt. Sauté until mushrooms release moisture and become lightly browned, about 6–8 minutes. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and simmer until wine reduces by half, about 2–3 minutes.

Add 1 cup chopped clams with their juice (or fresh clams and 1/3 cup reserved clam broth) and 1/2 cup stock. Simmer for 2 minutes to blend flavors.

Reduce heat to low and stir in 1 cup heavy cream. Simmer gently (do not boil) for 3–4 minutes until sauce slightly thickens.

Whisk in 1/2 cup grated Parmesan cheese until melted and incorporated. Add 1 tablespoon fresh lemon juice, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Stir in the reserved 1 cup minced lobster meat to warm through—heat only until lobster is just warmed, about 1–2 minutes, to avoid overcooking. If sauce is too thick, add up to the reserved 1/2 cup pasta water a few tablespoons at a time to reach desired consistency.

Add the drained pasta directly into the skillet with the sauce. Toss over low heat to coat, adding small splashes of reserved pasta water as needed to loosen the sauce and help it cling to the noodles, about 1–2 minutes.

Gently fold the seared scallops and shrimp into the pasta and sauce so seafood is evenly distributed. Warm through for 30–60 seconds—do not overcook.

Stir in 2 tablespoons chopped fresh parsley. Taste and adjust salt, pepper, or lemon juice if needed.

Serve immediately, garnished with extra parsley and lemon wedges on the side. Offer additional grated Parmesan at the table.