Seafood Extravaganza: Shrimp, Clams, and Scallops Pasta Recipe

Craving a restaurant-quality seafood pasta dish in the comfort of your own home? Look no further! This recipe combines succulent shrimp, tender clams, and sweet scallops in a flavorful sauce, tossed with perfectly cooked pasta for an unforgettable meal. It’s surprisingly easy to make and guaranteed to impress your family and friends. Get ready for a seafood adventure!

Why You’ll Love This Recipe

* **Restaurant-Quality at Home:** Skip the expensive restaurant bill and create a gourmet seafood pasta dish in your own kitchen.
* **Impressive Flavor:** The combination of fresh seafood, garlic, white wine, and herbs creates a symphony of flavors that will tantalize your taste buds.
* **Easy to Customize:** This recipe is a great base – feel free to adjust the ingredients and seasonings to your liking.
* **Quick and Relatively Easy:** While it looks and tastes complex, this dish can be prepared in under an hour.
* **Versatile:** Serve it as a weeknight dinner, a special occasion meal, or even a romantic date night dish.

Ingredients You’ll Need

* **Pasta:** 1 pound linguine, spaghetti, fettuccine, or your favorite pasta shape. We recommend linguine or spaghetti as they hold the sauce well.
* **Shrimp:** 1 pound large shrimp, peeled and deveined. Fresh or frozen (thawed) shrimp work well.
* **Clams:** 1 pound littleneck clams, scrubbed. Make sure clams are tightly closed before cooking. Discard any open clams that don’t close when tapped.
* **Scallops:** 1/2 pound sea scallops, patted dry. Ensure they are dry for better searing.
* **Garlic:** 4 cloves, minced. Garlic is a key flavor component in the sauce.
* **Shallots:** 1 medium, finely chopped. Shallots add a subtle sweetness and depth of flavor.
* **Dry White Wine:** 1/2 cup. Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. This adds acidity and complexity to the sauce. Chicken broth can be substituted in a pinch but the flavor will not be as complex.
* **Chicken Broth:** 1/2 cup. Adds moisture and flavor to the sauce.
* **Heavy Cream:** 1/4 cup (optional). For a richer and creamier sauce.
* **Olive Oil:** 1/4 cup. For sautéing the garlic, shallots, and seafood.
* **Red Pepper Flakes:** 1/4 teaspoon (or more to taste). Adds a touch of heat.
* **Fresh Parsley:** 1/4 cup, chopped. For garnish and fresh flavor.
* **Fresh Basil:** 1/4 cup, chopped. (Optional, but recommended) For garnish and fresh flavor.
* **Lemon Juice:** 1 tablespoon. Adds brightness and acidity to the sauce.
* **Butter:** 2 tablespoons. Adds richness and shine to the sauce.
* **Salt and Black Pepper:** To taste. Season generously.

## Equipment You’ll Need

* Large pot for cooking pasta
* Large skillet or Dutch oven with a lid
* Tongs
* Colander
* Measuring cups and spoons
* Cutting board
* Knife

## Step-by-Step Instructions

Follow these detailed instructions to create your perfect seafood pasta:

**1. Cook the Pasta:**

* Bring a large pot of salted water to a rolling boil.
* Add the pasta and cook according to package directions until al dente (slightly firm to the bite).
* Reserve about 1 cup of pasta water before draining. This starchy water can be used to adjust the consistency of the sauce.
* Drain the pasta in a colander and set aside.

**Why reserve pasta water?** Pasta water is rich in starch and flavor, and it helps to emulsify the sauce, creating a creamy and cohesive texture. Adding a little pasta water can transform a good sauce into a great one.

**2. Prepare the Seafood:**

* **Shrimp:** Ensure the shrimp is peeled and deveined. Pat dry with paper towels to ensure proper searing and browning.
* **Clams:** Scrub the clams thoroughly under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
* **Scallops:** Pat the scallops completely dry with paper towels. This is crucial for achieving a good sear. If the scallops are wet, they will steam instead of sear, resulting in a less flavorful and less appealing texture. Remove the small side muscle, if present, as it can be tough.

**3. Sauté the Aromatics:**

* Heat the olive oil in a large skillet or Dutch oven over medium heat.
* Add the minced garlic and chopped shallots and sauté for 1-2 minutes, or until fragrant and softened. Be careful not to burn the garlic, as it can become bitter.

**Why sauté the aromatics first?** Sautéing the garlic and shallots in olive oil releases their flavors and infuses the oil, creating a flavorful base for the sauce. This step is essential for building depth of flavor.

**4. Cook the Clams:**

* Add the clams to the skillet.
* Pour in the white wine and chicken broth.
* Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open. This step steams the clams open, releasing their briny juices and creating a flavorful broth.

**Why discard unopened clams?** Unopened clams may be dead and could contain harmful bacteria. It’s always best to err on the side of caution and discard them.

**5. Cook the Scallops:**

* Remove the clams from the skillet with a slotted spoon and set aside.
* Increase the heat to medium-high.
* Add the scallops to the skillet and sear for 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the skillet, as this will lower the temperature and prevent the scallops from searing properly. Work in batches if necessary. Overcooked scallops will be rubbery. They should be opaque and slightly firm to the touch.
* Remove the scallops from the skillet and set aside.

**6. Cook the Shrimp:**

* Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Like the scallops, avoid overcrowding the pan. Overcooked shrimp will be tough and rubbery. They should be pink and slightly curled.
* Remove the shrimp from the skillet and set aside.

**7. Make the Sauce:**

* Reduce the heat to medium.
* Add the butter to the skillet and let it melt.
* If using, pour in the heavy cream and stir to combine. Simmer for a minute or two to slightly thicken the sauce.
* Stir in the lemon juice and red pepper flakes. Adjust the amount of red pepper flakes to your desired level of spiciness.
* Season with salt and black pepper to taste.

**8. Combine Everything:**

* Add the cooked pasta to the skillet with the sauce.
* Toss to coat the pasta evenly.
* Add the cooked shrimp, scallops, and clams to the skillet.
* Gently toss to combine all the ingredients.
* If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.

**9. Garnish and Serve:**

* Garnish with fresh parsley and basil.
* Serve immediately and enjoy!

## Tips for Success

* **Use Fresh Seafood:** The fresher the seafood, the better the flavor. If using frozen seafood, make sure it is properly thawed before cooking.
* **Don’t Overcook the Seafood:** Overcooked seafood can be tough and rubbery. Cook the shrimp, scallops, and clams just until they are cooked through.
* **Season Generously:** Don’t be afraid to season the sauce with salt and pepper. Taste as you go and adjust the seasoning as needed.
* **Adjust the Sauce Consistency:** If the sauce is too thick, add a little of the reserved pasta water to thin it out. If the sauce is too thin, simmer it for a few minutes to reduce it.
* **Serve Immediately:** This dish is best served immediately, while the pasta is still hot and the seafood is tender.
* **Spice it up (or down):** If you prefer a milder flavor, reduce or omit the red pepper flakes. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
* **Don’t Overcrowd the Pan:** When searing the scallops and shrimp, avoid overcrowding the pan. This will lower the temperature and prevent them from searing properly. Work in batches if necessary.

## Variations and Substitutions

* **Different Pasta:** Feel free to use any pasta shape you like. Penne, farfalle, or rigatoni would also work well.
* **Different Seafood:** You can substitute other types of seafood, such as mussels, crab meat, or lobster. Just be sure to adjust the cooking time accordingly.
* **Vegetables:** Add vegetables like cherry tomatoes, spinach, or zucchini for extra flavor and nutrition. Sauté them along with the garlic and shallots.
* **Creamy Sauce:** For a richer, creamier sauce, add more heavy cream or a dollop of mascarpone cheese.
* **Tomato-Based Sauce:** For a tomato-based sauce, add a can of diced tomatoes or tomato sauce to the skillet along with the white wine and chicken broth.
* **Gluten-Free:** Use gluten-free pasta to make this dish gluten-free.
* **Dairy-Free:** Omit the heavy cream and butter and use olive oil instead.
* **Vegetarian Option:** While this specific recipe uses seafood, you could adapt the sauce and flavor profiles to be vegetarian. Consider using hearts of palm (which mimic scallops somewhat in texture) or other hearty vegetables. Add some vegetable broth in place of the chicken broth, and consider including sauteed mushrooms to build an umami flavor.

## Serving Suggestions

* Serve with a side of crusty bread for dipping in the sauce.
* Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
* Add a simple green salad for a complete meal.
* Garnish with extra fresh parsley and lemon wedges.

## Storage Instructions

* Store leftover seafood pasta in an airtight container in the refrigerator for up to 2 days.
* Reheat gently in a skillet over low heat, adding a little water or broth if needed to prevent it from drying out. The seafood may become slightly rubbery upon reheating, so it’s best to enjoy it fresh.
* Freezing is not recommended, as the pasta and seafood can become mushy and lose their texture.

## Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.)

* Calories: 600-800
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 60-80g

This seafood pasta is a delicious and relatively healthy meal. The seafood is a good source of protein and omega-3 fatty acids, while the pasta provides carbohydrates for energy. However, it is also relatively high in fat and calories, so it’s best to enjoy it in moderation.

## Conclusion

This Shrimp, Clams, and Scallops Pasta recipe is a guaranteed crowd-pleaser. With its rich flavors, tender seafood, and perfectly cooked pasta, it’s a restaurant-worthy dish that you can easily make at home. So, gather your ingredients, follow these simple steps, and get ready to enjoy a seafood feast! Bon appétit!