Garlic Butter & White Wine Seafood Pasta
Buttery white wine sauce with angel hair pasta, shrimp, and mussels
Servings: 2 people
Ingredients
- 3 tbsp olive oil
- 2 tbsp shallot minced
- 2 tbsp onion minced
- 2 tbsp garlic minced (use less if you don't like garlic)
- 1 tsp crushed red pepper
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1/4 tsp black pepper
- salt to taste about 1 tsp total for me
- 3/4 cup white wine chardonnay, pinot grigio, or sauvignon blanc
- 10 cherry tomatoes halved
- 10 mussels
- 7 oz tiger shrimp peeled, deveined, tails on
- 1/4 cup butter
- 3 tbsp fresh parsley chopped
- 4-5 oz angel hair pasta or thin spaghetti
- 1/2 cup pasta water
- 1/4 cup parmesan
- 1 tbsp fresh lemon juice
Instructions
- Heat 3 tbsp olive oil on low and sauté the shallots & onions until fragrant. Season with a sprinkle of salt.
- Add the garlic and sauté another 1-2 minutes. Add more oil if needed.
- Add the Old Bay, garlic powder, & black pepper.
- Add the tomatoes, season with salt to taste and sauté for 1 minute
- Turn the heat up just a bit and add the white wine. Let it simmer for 2-3 minutes. Taste the sauce and add salt if needed.
- Lightly season the shrimp with a bit of Old Bay, garlic powder, and black pepper. Add the shrimp, mussels, parsley, and dollops of butter. Cover for 3-4 minutes or until the shells open.
- Remove the shrimp & mussels when they are done and set them aside. Turn heat back down to a low simmer.
- Add your al dente pasta to the pan with 1/2 cup of reserved pasta water (make sure you salt your water when boiling the pasta). Mix until coated evenly
- Add the parmesan and mix well. Turn off the heat once most of the sauce has been absorbed.
- Squeeze fresh lemon juice and give it one more toss
- Plate with seafood and top with parsley, parmesan, and crushed red pepper.
