1-First Step: Mise en Place: Gather and prepare all ingredients before you begin. Clean and portion the seafood by peeling and deveining the 250 grams of shrimp, removing shells from the 150 grams of mussel meat, and slicing the 150 grams of calamari. Mince the 4 garlic cloves and measure out liquids like the ½ cup white wine and 1 to 2 teaspoons lemon juice. For vegan swaps, prepare plant-based alternatives now. This step takes about 10 minutes and sets the stage for your Creamy Garlic Seafood Pasta.

2-Second Step: Cook the Seafood: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Season the seafood with salt and pepper to taste. Cook in batches: sear the shrimp for about 1 minute per side until golden brown, and cook the calamari and mussels for a few minutes until done. Avoid overcooking to keep the texture tender slightly undercook if adapting for low-calorie versions. Remove the seafood and set it aside, allowing its juices to enhance the sauce later in this garlicky seafood pasta.

3-Third Step: Build the Sauce: In the same pan, melt 2 tablespoons of butter over medium heat. Add the crushed garlic and ½ teaspoon of chili flakes if using, cooking until fragrant, about 1 minute. Pour in the ½ cup white wine and 1 to 2 teaspoons lemon juice, then bring to a simmer and reduce by half, which takes around 2-3 minutes. For gluten-free adaptations, ensure the wine is suitable. This step creates the flavorful base for your Creamy Garlic Seafood Pasta, infusing it with garlic’s essence.

4-Fourth Step: Add Cream and Simmer: Once reduced, stir in 1 cup of cream and simmer on low-medium heat for 5 minutes or until the sauce thickens and coats the back of a spoon. If making a dairy-free version, use plant-based cream here to prevent curdling. Taste and adjust seasoning with salt and pepper. This stage is crucial for achieving the smooth, rich texture that defines creamy seafood linguine, ensuring it’s ready to coat the pasta perfectly.

5-Fifth Step: Combine and Finish: Return the cooked seafood and any juices to the pan, then stir in the ½ cup finely chopped parsley. Meanwhile, cook 500 grams of pasta in salted boiling water until al dente, about 8-10 minutes, and reserve 1 cup of the pasta water. Toss the sauce with the cooked pasta and reserved water to emulsify and coat evenly. For low-calorie tweaks, add extra veggies at this point to lighten up your garlicky cream seafood pasta before serving it warm.