Italian Seafood Pasta with White Wine and Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich seafood pasta with shrimp, scallops, white wine, and a creamy pesto sauce. This italian-inspired pasta ready in about 45 minutes pairs spaghetti, shrimp, scallops for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 1 lb spaghetti and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite). Drain, reserving 1/2 cup pasta water. Tip: Use the reserved pasta water later to help the sauce cling to the noodles.
  2. Step 2: In a large skillet, melt 2 tbsp butter over medium heat. Add 3 cloves garlic, minced, and sauté for 1-2 minutes, until fragrant but not browned. Tip: Avoid burning the garlic—this will make it bitter.
  3. Step 3: Add 1 lb shrimp (peeled and deveined) and 1 lb scallops (patted dry) to the skillet. Cook for 3-4 minutes, stirring occasionally, until the seafood turns opaque and slightly golden.
  4. Step 4: Pour in 1/2 cup white wine, scraping up any browned bits from the pan with a spoon. Let the wine simmer for 5-7 minutes, until it reduces to a syrupy consistency and the liquid is nearly evaporated.
  5. Step 5: Remove the skillet from heat. Stir in 1/4 cup pesto until fully incorporated and the sauce becomes glossy. Add the cooked spaghetti and 1/4 cup reserved pasta water, tossing vigorously for 2-3 minutes until the pasta is evenly coated and the sauce thickens slightly.
  6. Step 6: Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra pesto or grated Parmesan if desired. Tip: For a creamier sauce, stir in 1/4 cup heavy cream just before serving.

Frequently asked questions

How long does Italian Seafood Pasta with White Wine and Pesto take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Seafood Pasta with White Wine and Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Italian Seafood Pasta with White Wine and Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Seafood Pasta with White Wine and Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Seafood Pasta with White Wine and Pesto?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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