If you’re craving a cozy, restaurant-worthy meal that comes together in no time, this Seafood Pasta in Creamy Sauce is the one. It’s luscious, brimming with tender seafood, and coated in the silkiest, most flavorful cream sauce you’ll ever taste. Perfect for when you want something special without spending hours in the kitchen. It’s quick, easy, and incredibly satisfying—ideal for busy weeknights or an impromptu dinner date at home.

Why You’ll Love This Recipe

Effortless Elegance: You get that luxurious, fancy-dinner vibe with minimal effort. It looks impressive, but it’s surprisingly easy to throw together.
Ready in 30 Minutes: This entire dish can be prepped, cooked, and plated in half an hour—yes, really.
Creamy and Comforting: The sauce is rich without being heavy, coating every bite of pasta and seafood beautifully.
Flexible: Whether you have shrimp, scallops, or a frozen seafood mix, this dish works beautifully with whatever you’ve got.

Ingredients You’ll Need

Here’s what you’ll need to bring this creamy seafood pasta to life:

Pasta: Go for fettuccine, linguine, or spaghetti. These long noodles hold the creamy sauce beautifully.
Seafood mix: Shrimp, scallops, mussels, or a frozen medley. Use whatever’s freshest or most convenient.
Heavy cream: This is the base of the luscious sauce. Full-fat cream gives the best texture and richness.
Garlic: Essential for flavor. Minced garlic infuses the sauce with warmth and depth.
Butter: Adds richness and helps sauté the garlic and seafood perfectly.
White wine: Adds a slight tang and brightness to the sauce. Don’t worry—it cooks off and just leaves behind flavor. Can substitute with seafood broth or chicken broth if needed.
Parmesan cheese: Freshly grated is best. It melts into the sauce for added creaminess and that irresistible umami kick.
Lemon zest and juice: Brightens up the creaminess and balances the seafood flavors.
Salt and black pepper: Season as you go—especially the seafood. Simple seasoning makes a big difference.
Parsley: A handful of chopped parsley at the end for color and freshness.

Variations

This seafood pasta is super versatile, so feel free to make it your own:

Spicy Kick: Add a pinch of red pepper flakes or a splash of chili oil for some heat.
Tomato Twist: Stir in a spoonful of tomato paste or diced cherry tomatoes for a slightly tangy, rosé-style sauce.
Extra Veggies: Toss in spinach, mushrooms, or peas for a more rounded meal.
Dairy-Free Version: Use coconut milk and a touch of nutritional yeast instead of cream and cheese.

How to Make Seafood Pasta in Creamy Sauce

Step 1: Cook the Pasta

Boil a large pot of salted water and cook the pasta until al dente. Reserve about a cup of pasta water before draining—it might come in handy later to loosen the sauce.

Step 2: Sauté the Seafood

In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant—about 30 seconds. Add your seafood and season lightly with salt and pepper. Sauté until just cooked through, then remove it from the skillet and set aside to avoid overcooking.

Step 3: Deglaze and Build the Sauce

Pour white wine into the skillet to deglaze, scraping up any bits stuck to the bottom. Let it reduce by half. Then, add the cream and bring it to a gentle simmer.

Step 4: Stir in Cheese and Lemon

Add grated parmesan cheese, lemon zest, and a splash of lemon juice. Stir until the cheese melts and the sauce thickens slightly. If it gets too thick, add a little reserved pasta water.

Step 5: Combine Everything

Return the seafood to the pan and toss in the cooked pasta. Mix gently until everything is coated in that dreamy sauce. Taste and adjust seasoning if needed.

Step 6: Garnish and Serve

Sprinkle with fresh parsley and more parmesan if you like. Serve immediately while it’s hot and creamy.

Pro Tips for Making the Recipe

Don’t Overcook the Seafood: Seafood cooks fast. Pull it out of the pan once it’s opaque and just firm—it’ll finish in the sauce.
Use Fresh Garlic: Skip the jarred stuff here—fresh garlic really makes a difference in flavor.
Salt Your Pasta Water Generously: It’s the first layer of seasoning your pasta gets, and it matters.
Reserve Pasta Water: It’s liquid gold when you need to loosen up a thick sauce without watering down the flavor.

How to Serve

This pasta is a meal on its own, but here are some great pairing options:

With Bread

Serve with crusty garlic bread or warm ciabatta to soak up every last bit of the creamy sauce.

With Wine

Pair it with a chilled glass of Sauvignon Blanc, Chardonnay, or Pinot Grigio—the acidity balances the richness perfectly.

With a Simple Salad

A crisp green salad with a lemon vinaigrette adds a refreshing contrast.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 2 days. The seafood is best fresh, so don’t wait too long.

Freezing

Freezing is not recommended—cream sauces tend to separate when thawed, and seafood can become rubbery.

Reheating

Reheat gently in a skillet over low heat with a splash of cream or broth. Avoid the microwave if possible, as it can overcook the seafood.

FAQs

Can I use frozen seafood?
Absolutely. Just make sure it’s fully thawed and patted dry before cooking so it doesn’t release too much water into the sauce.

What type of pasta works best?
Long noodles like linguine or fettuccine are perfect. They hold onto the creamy sauce really well and give that classic seafood pasta feel.

Is it okay to skip the wine?
Yes. You can substitute with seafood or chicken broth. You’ll still get a rich, savory flavor.

Can I add more vegetables?
Definitely. Spinach, zucchini, mushrooms, or peas are all fantastic additions that cook quickly and go well with the cream sauce.

Final Thoughts

This Seafood Pasta in Creamy Sauce is everything you want in a comforting, elegant dinner—fast, flavorful, and absolutely indulgent. Whether you’re cooking for someone special or just want to treat yourself after a long day, this recipe delivers every time. Give it a try and let the flavors speak for themselves!

Seafood Pasta in Creamy Sauce Recipe