Creamy Seafood Pasta Recipe: Easy, Flavorful Weeknight Dinner

Creamy Seafood Pasta combines tender linguine with succulent shrimp and plump mussels in a silky, flavorful cream sauce.

The Best Seafood Pasta Recipe

This seafood pasta pairs perfectly cooked linguine with juicy shrimp and steamed mussels, all brought together by a rich cream sauce brightened with garlic, white wine and lemon. A bit of crispy bacon adds a savory crunch, and fresh parsley finishes the dish with a pop of color.

Quick to prepare, this recipe comes together in about 25–30 minutes, making it ideal for a weeknight dinner or an impressive dish for guests. The balance of creamy, acidic and briny flavors keeps the dish elegant without being fussy.

Ingredients for Seafood Pasta with Cream

• 1 pound linguine
• 1 cup frozen green peas (optional)
• 4 slices bacon, diced
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 12 ounces raw shrimp, peeled and deveined
• 8–10 ounces mussels, cleaned and debearded
• 1 cup heavy cream
• 1–2 tablespoons lemon juice
• Salt and pepper to taste
• Grated Parmesan cheese, for serving
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving

How To Make Creamy Seafood Pasta

1. Cook the linguine according to package directions. About 3 minutes before it’s done, add the peas. Reserve 1 cup of the pasta water, then drain the pasta.
2. In a large skillet, cook the diced bacon over medium heat until crisp. Remove the bacon and leave the rendered fat in the skillet.
3. Add the minced garlic to the bacon fat and cook briefly until fragrant, about 10–15 seconds.
4. Season the shrimp with salt and pepper, add to the skillet, and cook until pink, about 1–2 minutes per side. Remove and set aside.
5. Pour in the white wine and simmer until reduced by half, about 2 minutes.
6. Add the mussels, cover, and cook until they open, about 5 minutes. Discard any that remain closed. Transfer opened mussels to a plate.
7. Whisk in the heavy cream and lemon juice, then season with salt and pepper. Simmer 2–3 minutes until the sauce thickens slightly.
8. Return the shrimp and mussels to the skillet, add the cooked pasta and peas, and toss to coat. If the sauce is too thick, loosen it with some reserved pasta water until you reach the desired consistency.
9. Remove from heat, sprinkle with crispy bacon, chopped parsley and grated Parmesan. Serve with lemon wedges.

What Cream to Use for Pasta

Heavy whipping cream produces the creamiest, most stable sauce. For a slightly different texture you can whisk in a few ounces of cream cheese and thin with reserved pasta water. Using milk or half-and-half will yield a thinner, less rich sauce.

Side Dishes to Serve with Pasta and Seafood

This dish pairs well with simple sides that complement the creamy, savory flavors. Serve with crusty garlic bread or a crisp green salad to cut through the richness. Lightly roasted vegetables such as asparagus or Brussels sprouts also make good accompaniments. Finish the meal with a chilled glass of white wine, if desired.

Tips and Variations

• Swap linguine for fettuccine or spaghetti if preferred.
• For maximum creaminess, use heavy cream; lighter dairy will change the texture.
• Adjust lemon to taste — 1 tablespoon adds brightness, 2 tablespoons gives a more pronounced lemon note. Omit peas if you prefer.
• Ensure mussels are fresh and closed before cooking; discard any that remain shut after steaming.

How To Store Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, stirring until warmed through.
• Freezing is not recommended, as the cream sauce can separate and change texture when thawed.

Creamy Seafood Pasta

by Katerina | Easy Weeknight Recipes

A classic combination of shrimp, mussels and a creamy, wine- and lemon-scented sauce served over linguine.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8

Ingredients

• 1 pound linguine
• 1 cup frozen peas (optional)
• 4 slices bacon, diced
• 4 cloves garlic, minced
• 12 ounces raw shrimp, peeled and deveined
• 1/2 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 according to package instructions. Add peas 3 minutes before the end of cooking. Reserve 1 cup pasta water, then drain.
• Cook bacon in a large skillet over medium heat until crisp. Remove bacon and leave the fat in the pan.
• Add garlic to the bacon fat and cook briefly until fragrant.
• Season shrimp and cook in the skillet until pink, about 1–2 minutes per side. Remove and set aside.
• Add white wine and boil until reduced by half, about 2 minutes.
• Add mussels, cover and cook until they open, about 5 minutes. Discard any that do not open.
• Whisk in heavy cream and lemon juice, season with salt and pepper, and simmer 2–3 minutes until slightly thickened.
• Return shrimp and mussels to the pan, add cooked pasta and peas, and toss. Thin with reserved pasta water if needed.
• Remove from heat, top with bacon, parsley and Parmesan. Serve with lemon wedges.

Notes

• Pasta: Linguine works well, but fettuccine or spaghetti are good alternatives.
• Heavy Cream: Heavy cream gives the creamiest result; lighter dairy will thin the sauce.
• Lemon Juice: Use 1–2 tablespoons depending on how bright you want the sauce.

Nutrition

Calories: 436 kcal |
Carbohydrates: 47 g |
Protein: 21 g |
Fat: 17 g

Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and preparation.

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