Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 8 ounces (225g) sea scallops, patted dry
  • 8 ounces (225g) firm white fish fillets (such as cod, halibut, or snapper), cut into 1-inch pieces
  • 1 tablespoon olive oil, plus more for drizzling
  • 4 tablespoons (½ stick) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) chopped fresh parsley
  • 1 teaspoon lemon zest, plus lemon wedges for serving
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 pound (450g) linguine or fettuccine pasta

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds). Be careful not to brown!
  3. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce slightly (about 2 minutes).
  4. Stir in heavy cream and Parmesan cheese. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly (about 3-5 minutes).
  5. Add shrimp, scallops, and fish to the sauce. Cook until the shrimp turns pink and opaque, the scallops are cooked through (no longer translucent) and the fish flakes easily with a fork. Be careful not to overcook! This should only take a few minutes.
  6. Toss cooked pasta into the skillet with the seafood and sauce. Add a little reserved pasta water if needed to loosen the sauce. Stir in parsley, lemon zest, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Divide pasta among bowls. Garnish with extra Parmesan cheese, a drizzle of olive oil, and a lemon wedge.