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Seafood pasta with white wine sauce recipe

Seafood pasta with white wine sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Seafood sauce

A delicious pasta dish, which is perfect for lunch or dinner. Serve with a side salad, if desired.

Quebec, Canada

12 people made this

IngredientsServes: 2

  • 10 cooked prawns
  • 4 crab or seafood sticks, diced
  • salt and pepper
  • 150g dried pasta
  • 1 dessertspoon olive oil
  • 1 tablespoon oil
  • 2 tablespoons chopped garlic
  • 2 shallots, sliced
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 75ml white wine
  • 125ml steamed milk
  • 2 tablespoons plain flour
  • salt to taste

MethodPrep:10min ›Cook:15min ›Extra time:15min marinating › Ready in:40min

  1. Pat dry the prawns and crab/seafood sticks. Sprinkle with salt and pepper and set aside for 15 minutes.
  2. Bring a large pot of salted water to the boil. Cook the pasta for 8-10 minutes or until al-dente. Drain and toss with 1 dessertspoon olive oil.
  3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and shallots until fragrant, about 2-3 minutes. Add the onions and stir-fry with 1/2 teaspoon salt until soft, 3-4 minutes.
  4. Add the prawns and crab/seafood sticks, stir. Add the wine, cover and simmer for 1 minute.
  5. Meanwhile, mix together the steamed milk with plain flour to form a smooth paste. Add to the seafood mixture and stir until thickened, season to taste. Pour over the pasta. Serve.

See it on my blog

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Shrimp and Pasta with Garlic Shallots and White Wine Recipe

I couldn't believe how easy and good this turned out to be! We couldn't go out Valentine's Day night, so we prepared this together.

  • shrimp
  • pasta
  • easy
  • quick
  • elegant
  • pretty
  • delicious
  • garlicky
  • shallots
  • whitewine
  • light
  • butter
  • savory
  • saute
  • italian
  • shrimp
  • pasta
  • easy
  • quick
  • elegant
  • pretty
  • delicious
  • garlicky
  • shallots
  • whitewine
  • light
  • butter
  • savory
  • saute
  • italian

Schedule your weekly meals and get auto-generated shopping lists.

  • Pot of boiling water for the pasta
  • 2 servings fresh pasta--I used tortelloni, but I would have used linguine too--whatever size a serving is for you
  • 10-12 oz frozen raw or fresh raw shrimp (of course it's easier if they are precooked, but it makes an enormous difference, trust me)
  • 1 whole shallot
  • 2 large cloves garlic
  • 3 T butter (don't wimp out and use margarine or olive oil here)
  • 1 c good white wine, the same as you are planning to drink with this meal
  • salt to taste


  • Pot of boiling water for the pastashopping list
  • 2 servings fresh pasta--I used tortelloni, but I would have used linguine too--whatever size a serving is for you shopping list
  • 10-12 oz frozen raw or fresh raw shrimp (of course it's easier if they are precooked, but it makes an enormous difference, trust me) shopping list
  • 1 whole shallotshopping list
  • 2 large clovesgarlicshopping list
  • 3 T butter (don't wimp out and use margarine or olive oil here) shopping list
  • 1 c good white wine, the same as you are planning to drink with this meal shopping list to taste shopping list

How to make it

  • Chop garlic and shallot finely (if you have a mezzaluna, now is the time to bring it out)
  • Start pasta boiling--better use a timer, because you are going to be busy
  • Saute garlic and shallot in 2 T butter until they do not smell raw set aside
  • Peel shrimp (it's not that hard, just twist the tail and pull gently, then rub off the rest of the shell)
  • Add shrimp to garlic-shallot mixture and saute until pink and cooked through, stirring the while
  • When the shrimp are almost cooked, add the wine and let it boil up and cook until the alcohol smell is gone.
  • You will have drained the pasta, or will be about to drain it don't drain it too much, as a slop of the cooking liquid makes a big difference in the sauce. Place the pasta in a warmed serving dish and toss with the remaining 1 T butter
  • Add shrimp mixture to the pasta and serve
  • We had asparagus alongside this, and they were very good rolled in the pasta sauce.
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The Cook

The Rating

This sounds divine-and contains some of my favorite things. shrimp, garlic, shallots. Mmmmmmmmmmmmmm!

This sounds so easy, elegant and delicious! I love cooking with white wine, it adds a pleasant flavor to meats and shellfish! Thanks for sharing this!

yum. love clam spaghetti and this will be a nice change. ^5

Summer Seafood Pasta with White Wine Sauce

I’m unsure why we don’t make scallops at home more as a society? If you’re anything like me, you’ll order them every time you go out for dinner (remember those days. What a concept!) but rarely do I ever make them at home. Well, today that changes. This Summer Seafood Pasta with a simple white wine sauce is the perfect recipe to ease us all into making an incredible restaurant quality meal at home. I mean, maybe restaurant quality is the wrong term… it’s more like vacation restaurant quality because honestly, I felt like I was beachside in Italy when I made this for the first time!! Bring it on!

I think the first part of cooking scallops at home is actually finding them. Since not all of us live near the ocean or have a fish monger in town, I’ve solved the problem. The frozen aisle of your local market. I know – you’re like can you get great tasting seafood from the frozen aisle… sure can! In fact, it’s kinda the best way to find it. All the seafood is frozen right after it’s caught so it’s probably fresher than anything sitting around in a case for a few days!! You’re welcome. I snagged these Open Nature ® scallops and a bag of shrimp at my neighborhood Vons! Your local store might have a different name but the seafood will come in the same packaging… back in my Tucson days it was Safeway, whenever we visited my grandparents in Chicago it was Jewel-Osco, over in Santa Monica it’s Pavilions and Albertsons… you get the idea. All different store names within the Albertsons Companies family of stores, all with the same exclusive private label brands and include reliable, delicious, time saving food like these frozen Open Nature Sea Scallops and Raw Shrimp.

If you’re as invested in the future of our food system as me, this will be music to your ears!! 100% of Open Nature seafood is wild caught, contains no preservatives, and is sustainably sourced. Jackpot!! These are things we should all look for when making purchases. All the Open Nature products now show the Responsible Choice™ logo right on the front so it’s easy to see the certification of sustainable sourcing! That means that Open Nature Seafood products have been raised or caught in ways that help safeguard future supplies, helping to keep ocean ecosystems thriving. Thank you for coming to my Ted Talk.

In my area, Open Nature products are available exclusively at Vons and you can also find them at other stores within the Albertsons Companies family, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Pavilions, Tom Thumb, Randalls, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway

Let’s cook some shrimp and scallop pasta!

Ok I’ve rambled enough. Your ingredients are prepped, your water is heating, and everything is ready to go.

To get it all started, cook the pancetta. In a hot pan, cook the pancetta until golden brown and all of the fat has rendered out. This oil is what we’re going to use as the base for everything. It will make quite a bit. When it’s all rendered, remove the pancetta (set aside for later) and remove all but 1 tablespoon of the pancetta oil (also set this aside for later).

Searing the shrimp and scallops

There are a couple of things to remember here:

  1. Do not use too much oilor butter. The first time I made scallops I used butter, and I was thinking “aw yeah, look at all this buttery goodness.” but I used too much and I couldn’t get a good sear on the scallops. Honestly, if you look at my photo above, this one wasn’t great. But it’s because I forgot to remove most of the oil before I started. Learn from my mistake.
  2. Do not overcook! Nothing’s worse than rubbery, overcooked shellfish. It cooks way faster than you think, so as soon as it is opaque throughout, just a couple minutes per side, take it out and set it aside.

As your seafood cooks, there will be brown bits stuck to the pan, even if it is a non stick pan. Leave them! We’ll use these in a few minutes. I cooked the scallops first and the shrimp second. Set them aside in a bowl and cover it with foil. They’ll stay warm, don’t worry.

The white wine cream sauce

Before we even start- quick note about the wine: Don’t cook with wine you won’t drink. Now, I don’t drink white wine because I don’t like it. But I do like it in food. The point is it needs to be a quality ingredient to deliver the best flavor. It doesn’t have to be expensive. I used a Pinot Grigio that was about $10.

When the seafood is out, pour whatever pancetta oil you have left and your two tablespoons of butter into the pan. Let it melt and get hot! Add the shallots and garlic, then cook down for about 3-4 minutes. Be careful: garlic can burn FAST if the pan is too hot. Last, Add the lemon zest.

When all those ingredients are cooked, now we deglaze. Remember those stuck brown bits I talked about earlier? Pour the wine into your hot pan, and it’ll bubble up right away, picking up all those stuck on pieces and working it into the sauce. This is deglazing a pan, and it is your best friend.

Let the wine boil and cook down for about 3-4 minutes. You want it to reduce some, but not evaporate all the way. After a few minutes of reducing, pour in your cream, and mix thoroughly. Then finish off by pouring in the parmesan cheese, cooked pancetta, Tony Chachere’s (paid link), and chipotle chili pepper (more or less depending on how spicy you want it). Squeeze the juice of half a lemon over the sauce (watch out for seeds!), let it boil for a just a few minutes to thicken, and then turn it down to low. Be sure to taste as you go! Add salt and pepper if you feel you need it.

Florida Seafood Pasta in a White Wine Sauce

One of my most favorite things to order at an Italian restaurant is clams casino or any kind of seafood with pasta. I love it. I cannot get enough mussels, clams, lobster, whatever, you name it, I love it. When my friend, Ricky, asked me to contribute a recipe to his new guide to Orlando restaurants that highlighted local ingredients…I knew I had to make a seafood pasta dish!

The Food Lovers' Guide to Orlando is out now! It's great, it's packed full of great advice on the best places to eat in the area and includes recipes from some of my blogger friends and my favorite restaurants!

First, I start the water boiling for the pasta. Then, I prep the lobster. Cut along the bottom of the lobster tail and the top too. Then, pull out the tail and chop it up. Scrub the clams.

Melt the butter and cook the garlic. Then, add white wine and olive oil and bring to a boil. Then add the clams. Cook those until most have opened and then add the lobster. Toss in the pasta and serve with parsley and parmesan cheese.

Don't you just want to dive in? The butter adds another dimension to the white wine sauce and I'm thoroughly obsessed with this dish and I hope you will be too! Planning a visit to Orlando anytime soon, be sure to pick this guide up!

  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • ½ red chilli, seeds removed, finely sliced
  • 1 large vine tomato, chopped
  • 6 tbsp dry white wine
  • 55g/2oz mussels in their shells, beards removed (discard any open mussels that don't close when tapped firmly)
  • 55g/2oz prawns, shells removed, de-veined, chopped
  • salt and freshly ground black pepper
  • 150g/5½oz dried black (squid ink) linguine

Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half.

Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven't opened. Season with salt and freshly ground black pepper.

Cook the pasta according to the instructions on the packet. When it is cooked, drain.

This Seafood Medley with White Wine and Garlic Sauce Recipe or Pasta Frutti di Mare is a tasty mix of seafood that’s cooked in a lemon garlic sauce and based upon a classic Mediterranean recipe.

If you were to ask me what is my absolute favorite seafood recipe, it would have to be this one: Seafood Medley Recipe made with white wine and garlic sauce. It’s decadent, delicious and ohhhh so easy to make, that’s ready in 15 minutes or less–pasta included.

I came across the Mediterranean seafood medley version during my travels abroad. It was one of those experiences that one could never forget: soft candlelight on the shores of the Mediterranean.

There I tasted fresh seafood like I had never done before. It was a mixed seafood platter that like my recipe was bathed in a white wine and garlic sauce.

That was my inspiration for this seafood medley pasta.

Luckily, there’s a fish monger not too far from my home. Several times a week (if not more) fresh seafood is flown in from all over the country (and world). I’m literally able to buy “fresh-off-the-boat” mussels, scallops, clams and more. It’s seafood heaven, if you ask me.

Cooking Tip: While some cooks might choose to use frozen seafood, I’d highly advise against it. For best results, always use fresh fish and seafood, whenever possible.

Now this dish takes into consideration the availability of several different types of shellfish. Depending upon availability, I will add or subtract certain seafood. That’s the beauty of this dish, it’s super flexible for all tastes.

Now, onto the wine. Some folks feel that just because they are using wine for sautéing that they can use a cheaper brand. I’d like to suggest otherwise.

If one of your ingredients in a recipe requires wine, choose one that you would drink yourself. Avoid cooking wine at all costs.

In other words, be as finicky about the wine you cook with as much as the wine you serve to your guests. And, for the most part, you’ll want to choose a white wine, not too sweet or too dry like a pinot noir. I’ve used this many, many times in my cooking and have gotten great results.

Finally, onto the garlic-butter sauce. Europeans know there’s nothing like a great crusty piece of bread to sop up the liquid from this dish. And, I’d have to agree. So use only the best and freshest baked bread for this task.

And, by all means, don’t neglect the butter and extra virgin olive oil when making this sauce. Light on the salt, though. Seafood comes with it’s own saltiness. Grate some fresh parmesan over the dish for a punch of flavor, and whola! You have yourself a meal to remember. Delisioso!

For more delicious seafood recipes to share with your friends and family, be sure to check out Wisconsin Homemaker’s Recipe Section.

How to Pick the Best Shrimp?

Back in my native country we bought fresh shrimp off the boats with shells and heads on. It was a family affair trying to clean them up in a short amount of time and then cook them. But the taste is incomparable to any other shrimp I have had.

So you know my preference is for fresh shrimp. But when I mean fresh, I mean fresh from the boat not at the grocery store. Those shrimps were frozen on the way to the store. If you can’t get real fresh shrimp then buy frozen. Usually I get frozen with just tail on (peeled and de-veined).

Pay attention to smells in order to pick the best shrimp. Shrimp that smells anything other than seasalt is not good. Avoid shrimp that smells like chemicals.

Shrimp and Leek Linguine in White Wine Sauce

Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt. Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes. Strain into measuring cup, pressing on shells to extract as much liquid as possible.

Step 2

Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes. Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and sauté until soft, about 1 minute. Stir in leeks, pepperoncini, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes. Uncover add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.

Step 3

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary. Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.

Scoglio (Seafood Pasta)

Heat oil in a saucepan over medium heat. Add garlic to oil and cook, stirring, until golden brown. While garlic browns, pour tomatoes into a bowl break them up using clean hands. Once garlic is browned, add tomatoes and their juices. Add salt and pepper (and oregano if using).

Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. The sauce should be a rich red color. If it turns brick red, it&rsquos too thick.

Cook pasta according to package directions. Drain, reserving 1 cup cooking water.

Heat 2 tablespoons oil in a large skillet. Season scallops with salt and pepper cook over medium high heat, about 2-3 minutes per side, until golden brown on each side. Remove and

In the same pan, cook shrimp until they

just turn pink, about 1-2 minutes. Remove and

Add reserved pasta water to pan along with oregano and thyme. Simmer for 10 minutes to create a fish broth, scraping the bottom of the pan with a spatula to release the caramelized bits left over from sautéing into the broth.

Once the broth is ready, add mussels with remaining 2 teaspoons oil and cover. Cook 2-3 minutes, removing mussels as soon as they open. Set aside. Repeat with the clams, cooking about 4 minutes. Remove and set aside.

Strain the remaining fish broth through a sieve and return to the same pan. Add wine and simmer over medium heat, 2-3 minutes, to burn off the alcohol. Add scallops back to the pan. Then add 1/2 cup pomodoro sauce. Add shrimp and a little more pomodoro sauce. Add pasta to the saucepan, stirring to coat with pomodoro sauce. Simmer 2-3 minutes and fold clams and mussels into the pasta. Serve immediately.