Creamy garlic seafood pasta is a delicious dish that combines tender seafood with rich cream sauce. This creamy garlic seafood pasta has become a family favorite everywhere. Anyone can make it at home easily.
This guide teaches readers how to make perfect seafood pasta. Both recipes are beginner-friendly yet impressive for dinner parties. The creamy sauce coats each noodle while seafood adds protein. Discover restaurant secrets for amazing pasta every time.
How to Make Creamy Garlic Seafood Pasta
Getting Started with the Basics
Making this pasta requires understanding simple techniques. Cream sauce needs gentle heat to stay smooth. Seafood cooks quickly, so timing matters. Fresh garlic brings amazing flavor.
The cooking takes thirty minutes total. Perfect for busy weeknights. Have all ingredients ready before starting. A large skillet works best for proper cooking.
Ingredients
What You Need for the Pasta:
- 12 ounces linguine or fettuccine noodles
- 2 tablespoons olive oil
- 4 garlic cloves, minced fine
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley, chopped
Seafood Selection:
- 8 ounces shrimp, peeled
- 8 ounces scallops, dried
- 6 ounces calamari rings
- 1 tablespoon butter
- Lemon juice from half a lemon
Extra Flavor Boosters:
- Red pepper flakes for heat
- White wine for depth
- Italian seasoning blend
- Extra virgin olive oil
Instructions
Step One: Prepare Everything First
Get all ingredients ready before cooking. This makes everything easier. Pat seafood dry with paper towels. Wet seafood steams instead of browning. Chop garlic into tiny pieces. Grate cheese fresh for better melting.
Step Two: Cook the Noodles
Boil salted water in a large pot. Add pasta and stir immediately. Cook two minutes less than package directions. This keeps noodles firm. Save one cup pasta water before draining.
Step Three: Brown the Seafood
Heat olive oil until it shimmers. Add shrimp in one layer. Cook two minutes per side until pink. Remove to a plate. Cook scallops two minutes per side. Calamari needs only one minute total.
Step Four: Make the Cream Sauce
Lower heat and add butter. Add garlic and cook thirty seconds. Don’t let it brown. Pour in cream and broth, stirring well. Simmer four minutes until thicker.
Step Five: Bring It All Together
Add pasta to cream sauce. Sprinkle Parmesan and toss with tongs. Add pasta water if too thick. Return seafood to pan. Squeeze lemon juice and mix gently. Heat two more minutes and serve with parsley.
Notes
Important Cooking Tips:
- Fresh seafood tastes better but frozen works if thawed properly
- Don’t crowd the pan or seafood steams
- Taste sauce before adding salt
- Use room temperature cream for smoother results
Smart Substitutions:
- Half-and-half instead of heavy cream
- Any long pasta shape works
- Try mussels or clams
- Greek yogurt with milk for lighter sauce
Storage Information:
Store leftovers in sealed container for two days maximum. Reheat slowly on stovetop with extra cream. Avoid microwave as it makes seafood rubbery. Adding fresh seafood when reheating works better.
Nutrition
Nutritional Facts Per Serving:
- Calories: 620
- Protein: 38 grams
- Carbs: 52 grams
- Fat: 28 grams
- Fiber: 2 grams
- Sodium: 680 milligrams
Health Benefits:
Seafood provides lean protein for strong muscles. Shrimp and scallops contain selenium for immune health. Omega-3 fats support heart and brain function. Garlic adds antioxidants that may lower blood pressure. Despite the cream, seafood makes this nutritious.
Creamy Smoked Salmon Pasta
An Elegant Alternative
Smoked salmon creates a fancy seafood pasta version. The smoky flavor pairs beautifully with cream. This recipe takes less time because salmon comes cooked. Even non-fish lovers enjoy this sophisticated dish. Perfect for special dinners or date nights.
Ingredients
What You Need:
- 12 ounces penne pasta
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1.5 cups heavy cream
- 8 ounces smoked salmon, cut into pieces
- 1/2 cup Parmesan cheese
- 2 tablespoons fresh dill, chopped
- Lemon zest from one lemon
Optional Additions:
- Capers for salty bursts
- Cherry tomatoes for color
- Fresh spinach for nutrition
- White wine for extra flavor
Instructions
Step One: Start with the Pasta
Boil salted water and add penne pasta. Stir occasionally while cooking per package directions. Tube-shaped pasta holds sauce inside nicely. Drain when slightly firm but save one cup water.
Step Two: Create the Base
Melt butter over medium heat without browning. Add garlic and cook thirty seconds. Pour in cream and simmer gently. Cook five minutes while stirring occasionally until thickened.
Step Three: Add the Salmon
Lower heat before adding smoked salmon pieces. It just needs warming, not cooking. Stir carefully to keep chunks intact. Add Parmesan gradually while stirring constantly.
Step Four: Mix Everything
Add drained pasta to salmon sauce. Toss until evenly coated. Add pasta water if too thick. Stir in dill, lemon zest, and capers. Season with pepper lightly. Let sit one minute off heat.
Notes
Expert Advice:
- Buy quality smoked salmon from refrigerated section
- Cold smoked works better than hot smoked
- Never boil sauce after adding salmon
- Fresh dill tastes much better than dried
Creative Variations:
- Add frozen peas for sweetness and color
- Use cream cheese for extra richness
- Mix in sun-dried tomatoes
- Try smoked trout instead
Planning Ahead:
Make sauce one day early and refrigerate. Reheat gently and cook fresh pasta when ready. This keeps salmon tender. Never freeze cream-based dishes as texture becomes grainy.
Nutrition
Nutritional Information Per Serving:
- Calories: 580
- Protein: 28 grams
- Carbs: 48 grams
- Fat: 30 grams
- Fiber: 2 grams
- Sodium: 890 milligrams
Why It’s Good:
Salmon provides quality protein and omega-3 fats. These fats reduce body inflammation. Contains vitamin D that many people need. B vitamins help create energy. Despite being rich, nutritional benefits make it worthwhile.
Frequently Asked Questions
Can frozen seafood work for this recipe?
Yes, frozen seafood works if prepared correctly. Thaw completely in refrigerator overnight. Pat very dry with paper towels. Frozen seafood has extra water that can thin sauce. Taste difference is minimal in cream sauces.
How do I stop cream sauce from curdling?
Keep heat at medium or lower. High heat separates cream. Never boil hard. Add lemon or wine before cream. Add cheese slowly while stirring constantly.
What pasta shapes work best with seafood?
Long flat noodles like linguine work beautifully. Tube shapes like penne catch sauce inside. Avoid tiny pasta that doesn’t hold sauce. Pasta should balance rich sauce and seafood.
Can this be made dairy-free?
Yes, use coconut cream or cashew cream. Coconut cream provides richness with slight coconut taste. Blend soaked cashews with water. Nutritional yeast replaces Parmesan. Texture differs slightly but tastes delicious.
How do I know when seafood is cooked?
Shrimp turn pink and opaque in two minutes per side. Scallops get golden crust and feel firm. Calamari cooks in one minute and stays tender. Overcooked seafood becomes tough, so watch carefully.
Conclusion
These creamy garlic seafood pasta recipes bring restaurant quality home. Both versions offer delicious seafood with rich sauces. Traditional recipe combines different seafood for variety. Smoked salmon version provides elegance with less cooking time. Either choice creates impressive results.
Success comes from not overcooking seafood and building smooth sauce. Fresh ingredients make the biggest taste difference. Adjust seasonings to personal preferences. Practice develops perfect recipe versions.