Creamy Coastal Seafood Pasta
There are certain meals that instantly change the mood of an evening, and seafood pasta has always been one of them for me. It feels abundant and celebratory, yet still comforting enough to serve straight from the skillet with plenty of warm bread nearby.
I love recipes that allow the ingredients to create their own sense of luxury. Here, tender lobster, juicy shrimp, and briny clams are layered over pasta and folded into a silky garlic-Parmesan cream sauce. The seafood makes the dish feel special, while lemon, parsley, and a touch of white wine keep the sauce bright and balanced.
This is the kind of pasta I would make for an intimate dinner at home, a holiday gathering, or one of those weekends when I want dinner to feel like an occasion. It arrives at the table with a little drama, especially when served in the skillet with the lobster claws and opened clams arranged across the top.
| Original photography by Chanel Murphy
Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
For the pasta and seafood
12 ounces linguine, spaghetti, or angel hair pasta
2 lobster tails, about 5 to 6 ounces each
1 pound large shrimp, peeled and deveined
1 pound fresh littleneck or Manila clams, scrubbed
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon Chanel Patrice flake sea salt
¼ teaspoon freshly ground black pepper
For the cream sauce
1 small shallot, finely chopped
4 garlic cloves, minced
½ teaspoon crushed red pepper flakes, optional
½ cup dry white wine or seafood stock
1 cup heavy cream
½ cup reserved pasta water, plus more as needed
¾ cup freshly grated Parmesan cheese
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
For serving
Freshly shaved Parmesan
Chopped parsley
Lemon wedges
Chanel Patrice flake sea salt
Instructions
1. Prepare the seafood
Using kitchen shears, cut through the top of each lobster shell and carefully remove the meat. Cut the lobster meat into large bite-size pieces.
Pat the lobster and shrimp dry. Season with smoked paprika, garlic powder, Chanel Patrice flake sea salt, and black pepper.
Inspect the clams and discard any with cracked shells. Tap any open clams gently. Discard them if they do not close.
2. Cook the pasta
Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente.
Reserve at least 1 cup of pasta water before draining. Set the pasta aside.
3. Cook the shrimp and lobster
Heat the olive oil and 1 tablespoon butter in a large, deep skillet over medium-high heat.
Cook the shrimp for 1 to 2 minutes per side, until pink and nearly cooked through. Transfer to a plate.
Add the lobster and cook for 2 to 3 minutes, turning occasionally, until lightly golden and nearly opaque. Transfer it to the plate with the shrimp.
4. Steam the clams
Reduce the heat to medium. Add the remaining butter, shallot, garlic, and red pepper flakes.
Cook for 1 to 2 minutes, stirring frequently, until fragrant.
Pour in the white wine and scrape up the flavorful bits from the bottom of the skillet. Add the clams and cover the pan.
Steam for 5 to 7 minutes, shaking the skillet occasionally, until the clams open. Transfer the opened clams to a bowl and discard any that remain closed.
5. Make the cream sauce
Reduce the heat to medium-low. Pour the heavy cream into the skillet and stir in ¼ cup of reserved pasta water.
Simmer gently for 3 to 4 minutes, until slightly thickened. Gradually stir in the Parmesan until the sauce is smooth.
Add the lemon zest and lemon juice. Season with salt and black pepper to taste.
6. Finish the pasta
Add the pasta to the skillet and toss until coated in the sauce. Add more pasta water, a few tablespoons at a time, until the sauce is glossy and lightly clings to the noodles.
Return the lobster, shrimp, and clams to the skillet. Gently toss and warm for another 1 to 2 minutes.
Finish with fresh parsley.
7. Serve
Divide the pasta among four shallow bowls, making sure each serving receives lobster, shrimp, and clams.
Top with shaved Parmesan, additional parsley, lemon, and a delicate pinch of Chanel Patrice flake sea salt.
Frequently Asked Questions
What type of pasta works best for seafood pasta?
Linguine works beautifully because the long strands hold the cream sauce without overwhelming the seafood. Spaghetti, fettuccine, or angel hair may also be used. Angel hair cooks quickly, so add it to the sauce just before serving to prevent it from becoming too soft.
Can I use frozen seafood?
Yes. Frozen lobster tails and shrimp work well when thawed completely in the refrigerator before cooking. Pat the seafood dry to remove excess moisture so it sears rather than steams.
For the clams, fresh littleneck or Manila clams will provide the best texture and flavor. Frozen clam meat may be used in a pinch, but it will not create the same presentation as clams served in their shells.
How do I clean fresh clams?
Rinse the clams under cold water and scrub the shells with a stiff brush to remove any dirt or sand. Soak them in a bowl of cold, lightly salted water for approximately 20 minutes, then rinse them once more before cooking.
Discard clams with broken shells, along with any open clams that do not close when tapped.
Can I make the cream sauce without wine?
Yes. Replace the white wine with seafood stock, chicken stock, or additional pasta water. Add a little extra lemon juice at the end to give the sauce the brightness that the wine would normally provide.
How do I keep the cream sauce from becoming grainy?
Use freshly grated Parmesan and add it gradually over low heat. Pre-shredded cheese often contains anti-caking ingredients that can prevent it from melting smoothly.
The sauce should simmer gently, but it should not boil once the cream and cheese have been added.
How do I avoid overcooking the seafood?
Cook the shrimp and lobster only until they are nearly done, then remove them from the skillet. They will finish cooking when returned to the warm sauce.
The clams are ready as soon as their shells open. Discard any clams that remain closed after steaming.
Can this seafood pasta be made ahead?
This dish is best served immediately because seafood can become tough when reheated and cream sauces naturally thicken as they cool.
The seafood may be cleaned and prepared in advance, and the shallot, garlic, parsley, and Parmesan can be prepped earlier in the day. Cook the pasta and assemble the sauce shortly before serving.
What should I serve with creamy seafood pasta?
Serve it with warm, crusty bread for capturing every ribbon of cream sauce. A crisp green salad, roasted asparagus, or lemon-dressed arugula will add freshness without competing with the seafood.
For a fuller dinner, begin with oysters, a light citrus salad, or a simple tomato appetizer.
From the Chanel Patrice Kitchen
At Chanel Patrice, we believe a beautiful meal can transform an ordinary evening into a memory. This creamy seafood pasta was created for generous tables, slow dinners, and the pleasure of serving something that feels both comforting and exquisitely considered.
Bring the skillet directly to the table, pour something chilled, and allow everyone to help themselves. The best meals do not need to be overly formal. They simply need to feel intentional.