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: 553Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 299mgSodium: 2259mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 65g
Rich Gabrielli
Friday 17th of July 2020
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?
Rich Gabrielli
Friday 17th of July 2020
@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.
Sam
Friday 17th of July 2020
Oh I'm glad to hear! It'll steam right in the sauce so there's one less dish to wash :D
Brook
Monday 30th of December 2019
Can you add scallops to this dish and how much spaghetti? Also, is it white clam sauce?
Sam
Wednesday 8th of January 2020
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!
Darlene
Tuesday 8th of October 2019
That should’ve said 2- tbsps of crushed red pepper flakes.
Darlene
Tuesday 8th of October 2019
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!
Sam
Wednesday 9th of October 2019
That sounds like an amazing addition, Darlene! I'm so glad you loved it!
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!