You guys. This Easy Seafood Pasta with White Wine Butter Sauce is unreal. The best part? It’s so unbelievably easy. Throw in some shellfish, white wine, butter, and clam sauce and let it works it’s magic!
Try this for the next time you’re trying to impress your guests! The shellfish make it look like you put it a lot of effort even though all you need to do is let everything sit and cook!
You can choose any type of pasta to eat with these. I typically pick spaghetti so it soaks up more of the sauce. Angel hair would be another great option to serve with this!
I love letting the pasta soak in the sauce to absorb more of the flavor. Just throw the pasta in the sauce and mix it around to make sure everything is covered. I usually leave the heat on low just to keep it all warm.
The pasta itself becomes so creamy. It depends on how long the pasta is left in the sauce if you’ll have leftover sauce or not.
If any of the clams or mussels don’t open after steaming them, don’t try to pry them open to eat them. Just a good rule of thumb to avoid those!
You can also mix and match the seafood with this sauce. If you only like shrimp, the sauce will be just as good with that! It’s usually better with fresh seafood, but frozen will work too.
Top with a little fresh parsley and parmesan and call it a day!
Easy Seafood Pasta with White Wine Butter Sauce
This Easy Seafood Pasta with White Wine Butter Sauce is quick enough for a week night, but still great to impress your guests!
Ingredients
- 4 tbsp butter
- 1 clove garlic, minced
- 1 lb shrimp, deveined and peeled
- 1 lb mussels
- 1 lb clams
- 1/3 cup white wine
- 10.5 oz can clam sauce
- spaghetti, to serve
Instructions
- Make spaghetti according to box.
- In a large saute pan, melt butter over medium heat. Add garlic.
- Add in shrimp and allow to cook 2-3 minutes. Add in mussels, clams, and white wine. Allow for white wine to cook down about 3-4 minutes, until reduced.
- Add clam sauce and cover. Cook for another 5 minutes.
- Remove lid and add spaghetti. Lower heat and let sit for 3-5 minutes to allow pasta to soak.
- Serve warm and enjoy!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 553Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 299mgSodium: 2259mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 65g
Looks soooo good. Question. What size shrimp do you use and do you use clam juice is
R sauce (with diced clams?). Thank u
Thank you Lee! I used large shrimp, but I think you could use any! I used the canned sauce with the diced clams in it. Hope you enjoy!
May I ask the white wine is cooking or drinking wine?
I make variations of this dish. They say not to use any wine you wouldn’t drink. I’ve used used cheap white wine and expensive white wine. Both taste the same to me. Whatever your preference. For an ever so slightly sweeter version of this dish, I use a Moscato wine, for this recipe a cup of Moscato would be useful, especially if you’re cooking a larger quantity of pasta. I love garlic and use the entire head of garlic (maybe eight large cloves) and four-five small shallots. This quantity of garlic and shallot will soak up a lot of the liquid. You can certainly substitute olive oil for butter, maybe four-six tbsp. Most important, DO NOT rinse the al dente pasta before mixing with the seafood. You want that tacky al dente cooked pasta to finish in the cooking pan by absorbing all that lovely broth!
This was delicious! Only things I did differently was… I added 2- taps of crushed red pepper flakes (we like spicy? And I thickened it with a little potato starch that I mixed with a little hot water and then sprinkled some chopped fresh parsley. So good!
That sounds like an amazing addition, Darlene! I’m so glad you loved it!
That shouldāve said 2- tbsps of crushed red pepper flakes.
Can you add scallops to this dish and how much spaghetti? Also, is it white clam sauce?
I haven’t tried adding scallops, but it sounds great! I would brown them first and set aside until the dish is ready and add them back in so they don’t overcook. I use 16 oz. of spaghetti and white clam sauce!
Looks delicious. I am going to make this weekend. Do you need to steam clams and mussels separately or do they steam as part of the process of cooking in white wine?
Oh I’m glad to hear! It’ll steam right in the sauce so there’s one less dish to wash š
@Sam, lol. Appreciate the quick reply. We had this dish while vacationing last summer on the coast of Italy. My kids always raved about that meal, so I figured I would give it a try.
How fun! I am not sure anything could live up to that, but I hope it brings back fun memories for you!
@Sam, OUTSTANDING!!! I made homemade fettuccine and the sauce was fantastic!!!
I’m so glad to hear!! This made my day š
Looks delicious and I plan to make tomorrow. I’m uncertain what you mean by clam sauce. Is that different from clam juice or the same thing?
Thanks!
Good question, Erica! Clam sauce is different than clam juice. It’s a little more creamy and thick rather than how liquidy clam juice is. You can usually find it in a can by the canned goods or pasta aisle! Hope you enjoy!
Delicious! Made this for our Christmas Eve dinner. I reduced the amount of clams, removed the mussels and added blue crab meat and scallops to the dish (included shrimp). Sprinkled some fresh parmesan, parsley and red pepper flakes. I made it over angel hair pasta. It was a hit! Paired it with a tasty chardonnay and garlic bread. The leftovers were just as delicious!
That sounds delicious, Nadine! So glad to hear that you enjoyed it š
I made this today for my wife and it was delicious š I cooked some scallops and added them to it. I also added some Tony’s Cajun seasoning, red pepper flakes, parsley, black pepper, and Paprika to it and I used angle hair pasta.
So glad to hear that you and your wife enjoyed it, John! The scallops sound like a great addition!
Only have clam juice, not sauce. Okay to substitute and how can I thicken it?
Yummo loved this recipe so delicious