This creamy tender Pioneer Woman Mixed Seafood Pasta is made with shrimp, lobster, and heavy cream, and ready in 30 minutes. Tossing the seafood back into the simmering cream sauce right at the end keeps it perfectly cooked and juicy. I love serving this on special occasions because it looks incredibly impressive but takes barely any effort.
Try More Pasta Recipes:
- Ina Garten Summer Garden Pasta Recipe
- Ina Garten Pasta Salad Recipe
- Joanna Gaines Bow Tie Pasta Recipe
Why You Will Love This Pioneer Woman Mixed Seafood Pasta Recipe:
- Restaurant-Quality Results: This dish delivers the sophisticated flair of a high-end trattoria using approachable techniques that anyone can master at home.
- Flavor-Packed Sauce: The combination of garlic, white wine, and a hint of butter creates a glossy, savory glaze that perfectly coats every strand of pasta and piece of seafood.
- Incredible Speed: Since seafood like shrimp and scallops cook in just minutes, this impressive “show-stopping” meal can be on your table in under half an hour.
- Endlessly Adaptable: You can easily customize the “mix” based on what is fresh at the market—swap in mussels, clams, or calamari to make the recipe your own.
- Crowd-Pleasing Comfort: It strikes the perfect balance between a light, fresh meal and a hearty, satisfying pasta dish that the whole family will enjoy.
- Stunning Presentation: The vibrant colors of the seafood against the golden pasta and fresh green herbs make it a beautiful centerpiece for a dinner party or a special date night.
Pioneer Woman Mixed Seafood Pasta Ingredients
- 1 pound fettuccine
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 8 ounces large shrimp, peeled and deveined
- 8 ounces lobster meat, cut into chunks
- 8 ounces calamari, sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup sun-dried tomato strips in oil
- 2 tablespoons capers, drained
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 1/2 red onion, finely diced
- 1/2 cup white wine
- 2 cups heavy cream
- 2 cups baby spinach leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, minced
- 1 lemon, zested
How To Make Pioneer Woman Mixed Seafood Pasta
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, then drain well.
- Sear the Seafood: Heat the olive oil and butter in a large skillet over medium-high heat. Season the shrimp, lobster, and calamari with salt and pepper, then sear for 1 to 2 minutes per side.
- Remove and Rest: Transfer the partially cooked seafood to a clean plate. Leave the flavorful juices in the pan to build the sauce.
- Sauté Aromatics: Add the sun-dried tomatoes, capers, thyme, rosemary, garlic, and red onion to the skillet. Cook for 2 minutes until the vegetables soften slightly.
- Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom. Stir in the heavy cream and simmer for 4 minutes to thicken.
- Wilt the Spinach: Add the baby spinach to the creamy sauce and stir gently until the leaves just begin to wilt.
- Combine and Serve: Add the cooked fettuccine, reserved seafood, and any plate juices into the skillet. Toss with Parmesan, parsley, and lemon zest before serving hot.
Recipe Tips
- Do not overcook the seafood: Searing it briefly ensures it stays tender rather than becoming rubbery when added back to the hot sauce later.
- Use freshly grated Parmesan: Pre-shredded cheeses contain anti-caking agents that can easily make your luxurious cream sauce grainy.
- Reserve pasta water: Keep a half cup of the starchy water before draining to thin out the sauce if it thickens too much on the stove.
- Prep everything early: This recipe moves incredibly fast once you start cooking, so having your herbs and veggies chopped ahead of time is crucial.
What To Serve With Mixed Seafood Pasta?
To balance the rich, briny flavors of this seafood pasta serve it with a crisp arugula and shaved parmesan salad tossed in a lemon vinaigrette. The bright acidity perfectly cuts through the buttery sauce. A side of toasted garlic bread or a crusty baguette is essential for mopping up the remaining white wine glaze. For a green addition, roasted asparagus or sautéed broccolini adds a fresh, tender-crisp texture that complements the delicate seafood beautifully.
How To Store Leftovers Mixed Seafood Pasta?
Store leftover pasta in an airtight container in the fridge for up to two days. Reheat gently on the stovetop with a splash of milk or cream to prevent the sauce from breaking. I do not recommend freezing this dish because the cream sauce will separate and turn grainy when thawed.
How To Reheat Leftovers Mixed Seafood Pasta?
Stovetop (Best for Sauce Consistency): Place the pasta in a skillet over low to medium-low heat. Add a splash of water, unsalted broth, or white wine to loosen the sauce. Heat for 5–7 minutes, tossing gently with tongs until the seafood is just warmed through and the sauce is glossy again.
Microwave (Best for Speed): Place the pasta in a microwave-safe dish and cover it with a damp paper towel to trap steam. Heat at 50% power in 1-minute intervals, stirring between each. This lower power setting is essential to prevent the seafood from toughening, usually taking 2–4 minutes total.
FAQs
- Can I use different types of seafood? Yes, you can easily substitute bay scallops, mussels, or even chunks of firm white fish if you prefer. Just adjust the initial searing times accordingly.
- Is there a substitute for white wine? You can use chicken or seafood broth mixed with a tiny splash of lemon juice for a simple non-alcoholic option. It still adds great flavor.
- Can I use half-and-half instead of heavy cream? Half-and-half will work, but the sauce will be significantly thinner and may separate if boiled too hard over high heat.
- What pasta shapes work best? Fettuccine or linguine are classic choices, but any long noodle that can hold a thick cream sauce will be fantastic here.
More Pasta Recipes:
- Pioneer Woman Tortellini Pasta Salad Recipe
- Ina Garten Lasagna Recipe
- Joanna Gaines Dutch Oven Lasagna Recipe
Pioneer Woman Mixed Seafood Pasta Nutrition Fact
- Calories: 680
- Total Fat: 38g
- Saturated Fat: 20g
- Cholesterol: 245mg
- Sodium: 890mg
- Total Carbohydrate: 55g
- Protein: 32g
Pioneer Woman Mixed Seafood Pasta
6
servings10
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minutesPioneer Woman Mixed Seafood Pasta combines creamy and tender textures with luxurious lobster, shrimp, and fettuccine. Ready in just 30 minutes, this indulgent white wine and heavy cream sauce feels incredibly sophisticated. It is the ideal fuss-free dinner for special occasions.
Ingredients
1 pound fettuccine
2 tablespoons olive oil
2 tablespoons salted butter
8 ounces large shrimp, peeled and deveined
8 ounces lobster meat, cut into chunks
8 ounces calamari, sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup sun-dried tomato strips in oil
2 tablespoons capers, drained
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3 cloves garlic, minced
1/2 red onion, finely diced
1/2 cup white wine
2 cups heavy cream
2 cups baby spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, minced
1 lemon, zested
Directions
- 1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, then drain well.
- 2. Sear the Seafood: Heat the olive oil and butter in a large skillet over medium-high heat. Season the shrimp, lobster, and calamari with salt and pepper, then sear for 1 to 2 minutes per side.
- 3. Remove and Rest: Transfer the partially cooked seafood to a clean plate. Leave the flavorful juices in the pan to build the sauce.
- 4. Sauté Aromatics: Add the sun-dried tomatoes, capers, thyme, rosemary, garlic, and red onion to the skillet. Cook for 2 minutes until the vegetables soften slightly.
- 5. Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom. Stir in the heavy cream and simmer for 4 minutes to thicken.
- 6. Wilt the Spinach: Add the baby spinach to the creamy sauce and stir gently until the leaves just begin to wilt.
- 7. Combine and Serve: Add the cooked fettuccine, reserved seafood, and any plate juices into the skillet. Toss with Parmesan, parsley, and lemon zest before serving hot.
