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Fish, Classics and bistro fare

Creamy seafood pasta

Creamy seafood pasta is a pasta dish for 4 people, ready in 25 minutes, rated very easy, at about €3.90 per serving. Mussels, shrimp and squid are seared with garlic, then coated in a cream and white wine sauce. The key is to never let the cream boil once the seafood is in it, or it turns rubbery.

Tonight, pasta coated in a creamy sauce with mussels, shrimp and squid, seasoned with garlic, a little trip to the seaside.

Creamy seafood pasta
Total time
25 min
Difficulty
Very easy
Cost per person
€3.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter, Spring
The kids
They generally like it

Here, the sauce is the real star, a cream that picks up the briny flavor of the seafood without ever overcooking it. Garlic and shallot melted in butter build a simple base, and the white wine adds just enough acidity to balance the richness of the cream. The pasta, coated right down to the last strand, pulls everything together.

This is a weeknight dish that saves the day without feeling like a shortcut, ready in 25 minutes with a frozen seafood mix you can always keep on hand. It also works well on a night when you have guests, served with a glass of the same white wine used in the sauce. Kids who like creamy pasta take to it quickly, especially if you leave the seafood pieces easy to spot.

The ingredients

4 people

Pantry

  • Pastaoften in the pantry 350 g
  • Dry white wineoften in the pantry 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen seafood mix 400 g

Fruits and vegetables

  • Garlic 2 cloves
  • Shallot 1
  • Parsley 6 sprigs

Dairy

  • Heavy cream 20 cl
  • Butter 20 g

Allergens Gluten, Lactose, Mollusks, Shellfish

The step by step recipe

  1. Thaw the seafood mix and drain it well.

    Pat it dry with paper towels to keep water out of the sauce.

  2. Cook the pasta in a large pot of salted boiling water. 10 min

    Save a bit of the pasta water to loosen the sauce later.

  3. Cook the chopped shallot and garlic in the butter, add the seafood and sear for a minute. 3 min

    Don't let the garlic burn, it turns bitter.

  4. Pour in the white wine, let it reduce briefly, then add the cream, salt and pepper. 4 min

    A splash of lemon juice at the end brightens up the sauce.

  5. Toss the drained pasta with the sauce, sprinkle with parsley and serve right away.

    Finish over low heat so the pasta soaks up the sauce.

Our tips to get it right

  • Pick a frozen seafood mix without too many chunks of white fish, to keep the tender texture of the mussels and shrimp.
  • Turn off the heat as soon as the cream is hot and coat the pasta well, the residual heat is enough to bring it all together without overcooking the seafood.
  • If the sauce thickens too fast, loosen it with a splash of pasta water instead of adding more cream.

The variations

  • Swap the seafood mix for peeled shrimp only, for a milder version without shellfish.
  • For a vegetarian version, replace the seafood with sliced sauteed mushrooms, the garlic cream works just as well.
  • For picky kids, use only shrimp and stir a little grated parmesan into the sauce to soften the briny flavor.

What to serve it with

  • A green salad with lemon dressing
  • Crusty bread for the sauce
  • A glass of the white wine from the sauce

Storage

This dish keeps for 2 days in the fridge in a sealed container, the pasta soaks up more sauce over time. It doesn't freeze well, since the cream and seafood release water when thawed. Reheat gently with a splash of water or milk, without letting it boil.

Questions about this dish

Can I use fresh seafood instead of frozen?

Yes, as long as it's already cooked and shelled, like what you'd find at a fish counter. Just warm it in the butter with the garlic for a minute, without cooking it any longer.

What white wine works best in the sauce?

A dry, lightly oaked white wine works well, like a muscadet or a sauvignon blanc. Avoid wines that are too round or sweet, since they make the sauce heavier.

Can I make the sauce ahead of time?

You can prepare the garlic, shallot and reduced white wine base ahead of time. Add the cream and seafood only right before serving, to keep their texture.

How do I stop the seafood from releasing too much water?

Thaw the seafood in the fridge the day before and drain it well before cooking. Patting it dry with paper towels also helps keep extra water out of the sauce.

How long does it take to make a creamy seafood pasta?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a creamy seafood pasta?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy seafood pasta cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mollusks, shellfish. Always check the labels of the products you buy.

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