1/4 cup white wine (optional; can substitute with chicken broth)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnishing)
Red pepper flakes (optional, for a kick)
Instructions
Begin by boiling salted water in a large pot. Once boiling, add your spaghetti or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Then, add the mixed seafood to the skillet. If using frozen seafood, make sure it's thawed beforehand. Cook for about 4-5 minutes, stirring frequently, until the shrimp are pink and mussels open. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes before adding the heavy cream. Stir to combine and allow it to thicken for another 2 minutes. Incorporate the Parmesan cheese, salt, and pepper, mixing until smooth.
Add the drained pasta to the skillet with the creamy sauce, tossing to coat every strand. If the sauce appears too thick, gradually add some of the reserved pasta water until the desired consistency is achieved. Finally, fold in the cooked seafood and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
Garnish with fresh parsley and serve. Pair with a glass of white wine for an elevated dining experience.
Notes
A delightful Seafood Pasta in Creamy Garlic Sauce that balances flavor with health benefits, perfect for special occasions or everyday dining.
