Garlic Butter & White Wine Seafood Pasta
Buttery white wine sauce with angel hair pasta, shrimp, and mussels
from 1 vote
minced (use less if you don't like garlic)
crushed red pepper
Old Bay seasoning
salt to taste
about 1 tsp total for me
chardonnay, pinot grigio, or sauvignon blanc
peeled, deveined, tails on
angel hair pasta
fresh lemon juice
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.