Lemon Herb Cream Pasta with Seafood
A rich and zesty dish featuring succulent shrimp and scallops in a velvety cream sauce, finished with a bright lemon zest for balance. This italian-inspired quick meals ready in about 45 minutes pairs linguine, (20-25 shrimp) shrimp, (6-8 scallops) scallop for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 12 oz linguine
- 1 lb (20-25 shrimp) shrimp
- 8 oz (6-8 scallops) scallop
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
- Step 3: Add 1 lb shrimp and 8 oz scallops, cooking for 2-3 minutes per side until the seafood turns opaque and golden. Remove and set aside.
- Step 4: In the same skillet, add 1/2 cup heavy cream, 2 tbsp white wine, and 1 tbsp butter. Whisk until the sauce thickens and coats the back of a spoon.
- Step 5: Toss the cooked linguine into the sauce, adding 1/4 cup reserved pasta water to loosen the texture. Stir in 1 tbsp fresh lemon zest and 1/4 cup chopped parsley. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Herb Cream Pasta with Seafood 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 Lemon Herb Cream Pasta with Seafood?
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 linguine from drying out.
Can I substitute ingredients in Lemon Herb Cream Pasta with Seafood?
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 Lemon Herb Cream Pasta with Seafood 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 Lemon Herb Cream Pasta with Seafood?
Italian quick meals 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better quick meals dishes though.
