Seafood pasta in white wine garlic cream sauce

This seafood spaghetti recipe is stocked with shrimp and mussels—and an extremely simple tomato sauce. Serve this with our Feast of the Seven Fishes menu.

This simple, classic pasta dish is brimming with fresh seafood. Seafood Pasta is perfect for a family weeknight meal or weekend entertaining!


4 - 1 ½lb whole live lobsters

1 Tablespoon butter (for cooking)

1 Tablespoon olive oil (for cooking)

½lb shrimp

½lb small scallops

2 Tablespoons Butter (for sauce)

2 Tablespoons Garlic, Minced

2 Tablespoons parsley

2 Tablespoons basil

Pinch of crushed red pepper

½ cups Dry White Wine

1 cup Chicken Broth

1 cup Heavy Cream

¼ cups Parmesan cheese

Salt and pepper to taste

1 box pasta of choice

How to make it:


Steam lobsters for 14 minutes. Remove and from heat and cool. Remove the tail and cut in half horizontally. Cut the body into 4 quarters.

Shrimp and scallops:

Melt butter and olive oil. Cook shrimp 3 minutes on each side. Cook scallops 1.5 minutes on each side.


Sauté butter and garlic. Add parsley, basil, and crushed red pepper. Add white wine, simmer and reduce by half.

Add chicken broth and heavy cream and simmer 7–8 minutes, or until it begins to thicken. Add Parmesan cheese and stir until melted.

Add lobster, shrimp, and scallops into the sauce, add sauce/seafood onto pasta and garnish with parsley.

And Enjoy...!

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