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!
The shrimp, clams, and mussels on their own in the sauce are so delicious. I’d be happy to eat them on their own for an appetizer any day of the week. Eating the sauce with some crusty bread also will make your day instantly better ???
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! This Easy Seafood Pasta with White Wine Butter Sauce is quick enough for a week night, but still great to impress your guests! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Easy Seafood Pasta with White Wine Butter Sauce
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 553 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 299mg Sodium: 2259mg Carbohydrates: 22g Fiber: 1g Sugar: 1g Protein: 65g
Rick
Thursday 8th of November 2018
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!
Wan Ting
Thursday 10th of May 2018
May I ask the white wine is cooking or drinking wine?
Lee
Sunday 2nd of October 2016
Looks soooo good. Question. What size shrimp do you use and do you use clam juice is R sauce (with diced clams?). Thank u
Sam
Monday 3rd of October 2016
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!