Seafood Pasta Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Season seafood

Pat shrimp, scallops, and fish pieces dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp black pepper.

Sear scallops and shrimp

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add scallops, spaced so they do not touch, and sear 1.5–2 minutes per side until golden. Transfer scallops to a plate. In the same pan, add shrimp and sear 1–1.5 minutes per side until pink and opaque. Transfer shrimp to the plate with scallops.

Cook fish

If needed, add a touch more oil to the skillet. Add fish pieces and cook 2–3 minutes, turning once, until just opaque and cooked through. Transfer to the plate with other seafood. Wipe the pan lightly with a paper towel to remove excess brown bits if it’s very dark, leaving the fond for flavor.

Sauté mushrooms, shallot and garlic

Lower heat to medium and add 2 tbs butter and 1 tbs olive oil to the skillet. Add 8 oz sliced cremini mushrooms and cook 4–5 minutes until they give up moisture and begin to brown. Add 1 finely chopped shallot and sauté 2 minutes until softened. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Deglaze with wine

Pour in 1/2 cup dry white wine and 1 tbsp lemon juice, scraping the bottom of the pan to release browned bits. Let the wine reduce by about half, 2–3 minutes.

Add cream and seasonings

Reduce heat to medium-low and stir in 1 cup heavy cream. Add 1/2 tsp smoked paprika, 1/4 tsp smoked salt (or regular salt), and 1/4 tsp white or black pepper. Simmer gently, stirring often, until the cream slightly thickens, 3–5 minutes.

Finish with Parmesan

Stir in 3/4 cup freshly grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning as needed (add up to 1/2 tsp additional salt if necessary). If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time to reach a saucy consistency.

Combine and warm

Add the drained pasta to the skillet with the sauce and toss to coat, adding reserved pasta water as needed to loosen the sauce (start with 1/4 cup). Gently fold in the seared scallops, shrimp and fish pieces and warm through 1–2 minutes over low heat, being careful not to overcook the seafood.

Adjust and finish

Turn off the heat. Stir in 2 tbsp chopped parsley, 1 tsp extra-virgin olive oil and 1/2 tsp lemon zest. Taste and adjust seasoning. If the sauce needs more brightness, add a squeeze of lemon.

Divide the pasta among 4 plates or bowls. Sprinkle each serving with additional grated Parmesan (about 1 tbsp per serving) and a pinch of chopped parsley. Serve immediately.