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A close-up shot of a pan of creamy shrimp scampi with linguine, garnished with fresh parsley and lemon slices.

Seafood Pasta in Lemon Butter Sauce

This vibrant Seafood Pasta in Lemon Butter Sauce features tender pasta tossed with succulent shrimp, scallops, and mussels in a bright, garlicky lemon-butter sauce. It's a remarkably flavorful and elegant dish perfect for a special meal or a quick weeknight indulgence.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz linguine or spaghetti
  • 2 tbsp olive oil plus more for drizzling
  • 1 tsp salt plus more for pasta water
For the Seafood
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 lb large shrimp peeled and deveined, tails on or off
  • 8 oz sea scallops pat dried
  • 1 lb fresh mussels scrubbed and de-bearded
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Lemon Butter Sauce
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1/2 cup pasta water reserved from cooking
  • 1/4 cup fresh lemon juice approximately 1-2 lemons
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1/4 tsp red pepper flakes optional, for a hint of heat
  • Pinch salt to taste
  • Pinch black pepper to taste
  • 1/4 cup grated Parmesan cheese optional, for serving

Equipment

  • Large Pot
  • Large Skillet or Dutch Oven
  • Tongs
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of pasta cooking water. Drain the pasta and toss with 1 tbsp olive oil to prevent sticking. Set aside.
Prepare the Seafood
  1. While the pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet or Dutch oven over medium-high heat. Season the shrimp and scallops with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Add the scallops to the hot skillet in a single layer, ensuring not to overcrowd. Sear for 1-2 minutes per side until golden brown and cooked through. Remove scallops from the skillet and set aside.
  3. Add the shrimp to the same skillet. Cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Remove shrimp from the skillet and set aside with the scallops.
  4. Add the mussels to the skillet, along with a splash of the white wine (about 1/4 cup) and cover immediately. Steam for 3-5 minutes, shaking the pan occasionally, until all mussels have opened. Discard any unopened mussels. Remove mussels and set aside, reserving the liquid in the pan.
Make the Lemon Butter Sauce
  1. Reduce the heat to medium. Add the remaining 4 tbsp unsalted butter to the skillet with the mussel liquid. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  2. Pour in the remaining 1/4 cup dry white wine. Bring to a simmer and deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by about half, for 2-3 minutes.
  3. Stir in the reserved 1/2 cup pasta water, fresh lemon juice, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 2 minutes, allowing it to thicken slightly. Season with a pinch of salt and pepper to taste.
Combine and Serve
  1. Add the drained pasta to the skillet with the lemon butter sauce. Toss well to coat the pasta evenly.
  2. Gently fold in the cooked shrimp, scallops, and opened mussels. Add the chopped fresh parsley and toss once more.
  3. Serve immediately, garnished with extra fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

Notes

For an extra layer of flavor, consider adding cherry tomatoes or a handful of fresh spinach to the sauce in the last few minutes of cooking. This dish is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently on the stovetop with a splash of chicken broth or water to loosen the sauce.