Garlic Butter & White Wine Seafood Pasta Recipe
This Garlic Butter & White Wine Seafood Pasta is a luscious and flavorful dish that combines succulent tiger shrimp, fresh mussels, and tender angel hair pasta in a delicate garlic butter and white wine sauce. Enhanced with aromatic shallots, garlic, cherry tomatoes, and a blend of spices, this recipe delivers a perfect balance of rich and fresh flavors, ready in just 25 minutes. It is ideal for seafood lovers seeking a quick yet impressive meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce Base
- 3 tbsp olive oil
- 2 tbsp shallot (minced)
- 2 tbsp onion (minced)
- 2 tbsp garlic (minced, adjust if sensitive to garlic)
- 1 tsp crushed red pepper
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1/4 tsp black pepper
- Salt to taste (about 1 tsp total)
- 3/4 cup white wine (chardonnay, pinot grigio, or sauvignon blanc)
Seafood & Vegetables
- 10 cherry tomatoes (halved)
- 10 mussels
- 7 oz tiger shrimp (peeled, deveined, tails on)
- 3 tbsp fresh parsley (chopped)
Pasta & Toppings
- 4-5 oz angel hair pasta (or thin spaghetti)
- 1/2 cup pasta water (reserved from cooking pasta)
- 1/4 cup butter
- 1/4 cup parmesan cheese
- 1 tbsp fresh lemon juice
Instructions
- Sauté Shallots and Onions: Heat 3 tablespoons of olive oil on low heat in a pan. Add the minced shallots and onions, sautéing them gently until fragrant. Season lightly with a sprinkle of salt to enhance their flavors.
- Add Garlic: Incorporate the minced garlic into the pan and continue sautéing for another 1-2 minutes, being careful not to burn the garlic. Add more olive oil if the pan looks dry.
- Season the Base: Stir in the Old Bay seasoning, garlic powder, and black pepper to create a flavorful base for the sauce.
- Cook Tomatoes: Add the halved cherry tomatoes, season with salt to taste, and sauté for about 1 minute, allowing them to soften slightly and release their juices.
- Deglaze with Wine: Increase the heat a little and pour in the white wine. Let the mixture simmer for 2-3 minutes to reduce slightly and deepen the flavors. Taste the sauce and adjust salt if necessary.
- Cook Seafood: Lightly season the shrimp with a pinch of Old Bay, garlic powder, and black pepper. Add the shrimp, mussels, chopped parsley, and dollops of butter to the pan. Cover and cook for 3-4 minutes or until the mussel shells open and the shrimp turn pink and opaque.
- Set Seafood Aside: Remove the cooked shrimp and mussels from the pan and set them aside on a plate. Reduce heat to low to maintain a gentle simmer for the sauce.
- Toss Pasta: Add the cooked al dente pasta to the pan, along with 1/2 cup of reserved pasta water. Mix well over low heat to coat the pasta evenly with the sauce. Ensure the pasta water helps create a silky texture.
- Add Cheese: Stir in the parmesan cheese thoroughly until it melts and incorporates into the sauce. Turn off the heat once most of the sauce has been absorbed by the pasta.
- Finish with Lemon: Squeeze fresh lemon juice over the pasta and give it one final toss to brighten the flavors and add a subtle citrus note.
- Serve: Plate the pasta and top with the cooked seafood. Garnish with additional chopped parsley, parmesan cheese, and a sprinkle of crushed red pepper for a bit of heat.
Notes
- Be sure to salt your pasta water generously to properly season the pasta from within.
- Use fresh seafood for the best flavor; ensure mussels are scrubbed and debearded before cooking.
- If you prefer less garlic heat, reduce the amount of garlic used accordingly.
- The choice of white wine impacts flavor: Chardonnay adds buttery notes, Sauvignon Blanc adds citrus hints, and Pinot Grigio keeps it light and crisp.
- The seafood is cooked gently to prevent overcooking; watch the mussels and shrimp closely.
- Reserving pasta water is key to achieving a smooth sauce that clings well to the pasta.
- You can substitute angel hair pasta with thin spaghetti or linguine if preferred.
