There’s something really special about a creamy seafood pasta on a Friday night. That combination of sweet seafood, rich cream sauce and a good splash of white wine makes me feel a bit fancy, even when I’m just at home in the kitchen. This is one of my absolute favorites when I want to make something that feels a little extra special, but is actually quite simple to pull off.
This recipe is inspired by classic Italian cucina, where the seafood gets to shine alongside simple, quality ingredients. White wine and heavy cream create a beautiful base that perfectly balances the briny sea flavors. The combination of shrimp, mussels and squid provides both variety in texture and taste – and it looks absolutely stunning when you serve it!
If you love seafood, I’d also recommend checking out creamy fish soup with cod and shrimp or creamy salmon pasta with spinach and lemon – both are super easy and absolutely delicious!
Ingredients
- 400 g linguine or spaghetti
- 300 g shrimp, peeled
- 300 g mussels, cleaned
- 200 g squid rings
- 3 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 2 dl dry white wine
- 3 dl heavy cream
- 1 dl fish stock or vegetable stock
- 1 lemon, both juice and zest
- 50 g parmesan, grated
- 1 handful fresh parsley, roughly chopped
- Salt and pepper
- 1/2 tsp chili flakes (optional)
Instructions
Cook the pasta according to package directions in salted water until al dente. Rinse the mussels thoroughly in cold water and discard any that don't close when you tap them. Remove the beard from the mussels. Have the shrimp and squid rings ready on the counter.
Heat the olive oil in a large, deep skillet over medium heat. Sauté the shallot and garlic for 2-3 minutes until soft and fragrant, but be careful not to let them brown. Pour in the white wine and let it simmer for 2-3 minutes so the alcohol evaporates a bit.
Add the mussels and put on the lid. Let them steam for 4-5 minutes until all the shells have opened. Discard any shells that haven't opened. Now add the heavy cream and fish stock, stir well together and let it simmer for 2-3 minutes.
Add the shrimp and squid rings and let them cook in the sauce for 2-3 minutes until the seafood is cooked through. Be careful not to overcook, as the seafood will become tough. Season with salt, pepper, lemon zest and lemon juice. If you like a bit of heat, add the chili flakes now.
Drain the pasta and save some of the pasta water. Toss the pasta directly into the sauce along with the grated parmesan. Stir well and add a little pasta water if the sauce needs thinning. It should be creamy and coat the pasta nicely.
Sprinkle with fresh chopped parsley and serve immediately with extra parmesan on the side. This dish is best when it's fresh and hot, and pairs perfectly with a crisp salad and a glass of the same white wine you used in cooking.
Notes
Choose fresh seafood if you can – it makes a huge difference in flavor. Frozen shrimp and squid work fine too, but pat them dry before cooking. Be careful not to overcook the seafood – it becomes tough very quickly. Mussels that don't open after cooking should be discarded.
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