Description
This easy seafood pasta recipe combines tender mixed seafood with a vibrant, creamy saffron sauce for a restaurant-quality meal that’s perfect for date nights or special occasions.
Ingredients
Scale
- 400 g linguine or spaghetti
- 450 g mixed seafood (shrimp, scallops, mussels)
- 1/4 tsp saffron threads
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 2 small shallots, minced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1/2 lemon, zested
Instructions
- Infuse Saffron Cream: Warm heavy cream in a small saucepan over low heat, add crushed saffron threads, and let steep for 10-15 minutes.
- Cook Pasta and Aromatics: Boil pasta until al dente, reserving 1/2 cup of pasta water. Meanwhile, heat olive oil in a large skillet and sauté shallots for 3-4 minutes, then add garlic and cook for another minute.
- Sear Seafood: Add mixed seafood to the skillet and cook for 3-5 minutes until shrimp turn pink and mussels open. Remove any unopened mussels.
- Finish Sauce: Pour in vegetable broth to deglaze, then stir in the saffron-infused cream, salt, and pepper. Simmer for 2-3 minutes to thicken slightly.
- Combine and Serve: Add the drained pasta directly to the skillet and toss to combine, adding reserved pasta water if necessary to achieve desired consistency. Garnish with fresh parsley and lemon zest.
Notes
To avoid overcooking, add the seafood just before you plan to add the cream. Use the reserved pasta water to adjust the sauce thickness as needed. The lemon zest garnish cuts through the richness of the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg