Seafood Pasta

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it is al dente. Drain it, but keep about 1 cup of the cooking water for later use.

Prepare and Cook the Seafood

Season the shrimp and scallops lightly with salt and pepper. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and scallops and cook for about 2 minutes on each side, until the shrimp turns pink and the scallops become opaque. Transfer them to a plate and keep warm.

Add the remaining butter to the same pan, then sauté the chopped shallot for 2–3 minutes. Stir in the minced garlic and cook for about 30 seconds. Pour in the white wine and let it simmer for a few minutes.

Add the clams and mussels, cover the pan, and cook for 4–5 minutes until the shells open. Remove the seafood and discard any shells that remain closed.

Make the Creamy Sauce

In a small bowl, mix the heavy cream with cornstarch until smooth. Pour this mixture into the pan along with the chicken bouillon and most of the Parmesan cheese. Stir continuously until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.

Add the cooked pasta and lemon zest into the sauce, tossing to coat evenly. If the sauce is too thick, loosen it with a bit of the reserved pasta water.

Combine and Serve

Return all the cooked seafood to the pan and gently mix everything together. Sprinkle with fresh parsley and the remaining Parmesan cheese.

Serve immediately, ideally with warm crusty artisan bread on the side to soak up the rich sauce.

Ingredients (Rewritten)

1 lb linguine (or spaghetti/fettuccine)

4 tablespoons butter, divided

1/2 lb shrimp, peeled and deveined

1/2 lb scallops, patted dry

1/2 lb mussels, cleaned and debearded

1/2 lb clams

Salt, to taste

Black pepper, to taste

1 shallot, finely chopped

4 garlic cloves, minced

3/4 cup dry white wine

1 1/4 cups heavy cream (or half-and-half/milk)

1 teaspoon cornstarch

1 teaspoon chicken bouillon paste

1 cup grated Parmesan cheese, divided

Zest of 1/2 lemon

1/4 cup chopped fresh parsley, plus extra for garnish

Cooking Steps (Rewritten Summary)

Boil pasta until al dente; reserve some pasta water.

Sear shrimp and scallops in butter, then set aside.

Sauté shallot and garlic, deglaze with wine.

Steam clams and mussels until shells open; discard unopened ones.

Build cream sauce with cream, cornstarch, bouillon, and Parmesan.

Toss pasta with sauce and lemon zest.

Add seafood back in and finish with parsley and cheese.

Serve hot and enjoy immediately.