White Wine Seafood Pasta
Let Me Tell You About This Seafood Pasta
Alright, friend—grab a chair and let’s chat dinner. So, White Wine Seafood Pasta. I made this last week, and honestly, I was just trying to use up leftover wine (because it’s never quite as good the next day, is it?). My first “fancy” dinner date at home was actually this recipe—except, confession, I totally overcooked the shrimp and my then-boyfriend said (a bit too cheerfully) that the pasta sauce was, and I quote, “creamy, in a weird way.” Anyway, it’s now one of those meals I pull out when I want something that feels a little special but doesn’t make me want to pull my hair out in the kitchen. Plus, it’s got that slurp-it-up vibe—I’m always chasing that ‘restaurant night out’ feeling from the comfort of my own little kitchen.
Why You’ll Fall For This—I Mean, I Did
I make this White Wine Seafood Pasta when I want something that seems like it took hours, but really it’s done before I can finish my glass (okay, sometimes I finish it while I’m still cooking—oops). My family goes absolutely bonkers for this one—especially my cousin, who doesn’t even like clams but “suffers through” just for the pasta. There’s just something about that garlicky, winey sauce that makes everyone happy. And if you’re nervous about seafood, honestly, I used to be too. The first time I tried to cook scallops, I burned them so bad the smoke alarm went off. But with this, it’s easy and forgiving—promise. (Unless you totally forget about the pasta boiling. Which I’ve also done. Sigh.)
What You’ll Need—And What I Sometimes Swap
- 250g spaghetti, linguine, or whatever long pasta you’ve got (I sometimes use fettuccine in a pinch—don’t @ me!)
- 2-3 cloves garlic, sliced or smashed (my grandmother swore by pre-chopped, but I like the real deal)
- 1/2 tsp dried chili flakes (skip if you’re not into a little heat—sometimes I use black pepper instead)
- 300g mixed seafood—shrimp, scallops, squid rings, and/or clams (if frozen is all you’ve got, that’s fine; just rinse well)
- 1/2 cup dry white wine (I usually use pinot grigio because that’s what I have, but Sauvignon Blanc is lovely too)
- 2 tbsp olive oil (or butter—actually, sometimes I do both—YOLO)
- Handful of cherry tomatoes, halved (optional, but it adds color)
- Fresh parsley, chopped (or leave it out if you forgot to buy it—been there)
- Zest of 1 lemon (if you remember; if not, a squeeze of juice is fine)
- Salt, to taste
How I (Usually, Unless I Get Distracted) Make It
- First off, get a big pot of salted water boiling. Like, properly salty—think ocean, not just a timid sprinkle. Drop in your pasta and cook until al dente. Taste it a minute before the box says just to be sure. (This is where I sneak a noodle. Shh.)
- While the pasta cooks, heat the olive oil in a big pan over medium heat. Toss in the garlic and chili flakes. Let it get fragrant (not brown; if it does, just keep going—it happens).
- Add your seafood—if you’re using a mix, put in whatever takes longest to cook first. Shrimp usually go in first for me. Stir gently. If it looks a bit watery, don’t panic—it sorts itself out once the wine goes in.
- Pour in the white wine and bring it to a simmer. I usually take a quick whiff here—smells great, right? Let it bubble for 2-3 minutes so the alcohol cooks off (or so they say; I think some always stays, but oh well).
- If you like tomatoes, toss them in now. Let everything mingle for another minute or two. Season with salt, and maybe a squeeze of lemon juice if you’re feeling zesty.
- Drain the pasta, but save a cup of the pasta water (I forget this about 50 percent of the time, so don’t stress if it goes down the sink).
- Toss the pasta into the pan with the seafood and swirl it all around. If it looks dry, add a splash of pasta water. If it looks too soupy, just let it cook a bit longer.
- Off the heat, scatter over some parsley and lemon zest. Give it a good toss.
- Serve right away with more olive oil or even a cheeky knob of butter on top. I always do this because, well, it’s butter.
Notes—Stuff I’ve Learned the Hard Way
- Don’t walk away from the pan after adding garlic; it’s sneaky and burns quick.
- If you’re using frozen seafood, thaw it under cold water and pat dry—otherwise, everything gets weirdly watery.
- Honestly, I think this tastes better the next day (if you’ve got leftovers, which, I rarely do).
- I once tried to use red wine instead—yeah, don’t. It’s not the same vibe, trust me.
Variations I’ve Tried—Some Good, Some… Not
- Sometimes I skip the tomatoes and add spinach near the end—wilts in seconds.
- I’ve tried adding a splash of cream, but it kind of dulls the winey brightness; not my favorite, but if you like rich, go for it.
- Tried whole wheat pasta once. It was… okay? Not the best match, if I’m honest, but you do you.
- If you want a real Italian vibe, check out Serious Eats’ Spaghetti alle Vongole for inspiration.
Equipment—But Don’t Sweat It if You’re Missing Something
- Large pot for pasta
- Big pan or skillet (nonstick or stainless, whatever you’ve got)
- Colander—if you don’t have one, just fish the pasta out with tongs (I’ve done it, not ideal, but it works)
- Zester or grater (or use a vegetable peeler and chop the peel super fine—done that plenty)
What About Leftovers?
Store any leftovers in a container in the fridge—should be fine for a day or two. The seafood can get a bit rubbery if you reheat it too much, so I just zap it for 30 seconds, max. (Though honestly, in my house, it never lasts more than a day!)
How I Like to Serve It
I serve this with a big chunk of crusty bread (my mom’s tradition—she says it’s for “mopping up the good stuff”) and maybe a green salad if I’m feeling virtuous. Sometimes I’ll just eat it out of the pan, standing over the stove. Zero shame.
Pro Tips (a.k.a. Lessons Learned the Slightly Hard Way)
- Don’t try to rush the wine simmering bit; I once skipped it and the sauce tasted a little sharp and weird.
- Use good wine, or at least wine you’d drink. Cooking wine? Hard pass from me. Here’s a Bon Appétit guide I like.
- If you forget to salt the pasta water (yep, I do it too), just season the sauce a bit more, but it’s never quite the same.
FAQ—Because People Always Ask
- Can I use all shrimp instead of mixed seafood? Absolutely! Sometimes that’s all I’ve got—totally works. And easier to peel, honestly.
- Is there a non-alcoholic swap for the wine? Sort of—just use veggie or chicken broth with a squeeze of lemon juice. It’s not quite the same, but still tasty.
- Can I make this gluten-free? Yep, just swap for your favorite GF pasta—though sometimes they get a bit gummy, so cook carefully.
- My sauce is too watery—what did I do? You probably didn’t let the wine reduce long enough, or maybe the seafood was too wet (been there). Just let it cook down a bit more, or don’t stress—it’ll still taste good.
- Can I add cheese? Sure, but most Italians would probably clutch their pearls. I sometimes sneak a little Parm on top, and no one’s stopped me yet!
Oh—quick tangent: the other day my neighbor knocked on my door just as I was draining the pasta and, long story short, her dog ended up eating a stray noodle (he seemed thrilled, by the way). So, if you drop some on the floor, consider it a treat for any four-legged sous chefs you’ve got wandering around.
Ingredients
- 350 g (12 oz) spaghetti or linguine
- 200 g (7 oz) large shrimp, peeled and deveined
- 200 g (7 oz) mussels, cleaned and debearded
- 150 g (5 oz) calamari rings
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
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1Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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3Add shrimp, mussels, and calamari rings to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp start to turn pink.
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4Pour in the white wine and add cherry tomatoes and red pepper flakes. Cover and cook for 5-7 minutes, or until the mussels open and seafood is cooked through. Discard any unopened mussels.
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5Add the cooked pasta to the skillet and toss everything together. Season with salt and black pepper to taste. Sprinkle with fresh parsley.
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6Serve immediately with lemon wedges on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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