I remember the first time I tried a creamy seafood pasta. It was on a rainy Saturday evening. The smell of garlic and fresh seafood filled the kitchen. I felt like a chef in a TV show. I didn’t realize how simple ingredients could turn into something magical. That’s when I discovered Jamie Oliver’s approach to seafood pasta. His recipe makes you feel confident in the kitchen even if you usually stick to sandwiches and takeout. It’s rich, comforting, and perfect for a quiet night or impressing friends.
- Cooking seafood can feel intimidating
- Creamy pasta sounds fancy but can be simple
- Jamie Oliver makes recipes approachable
Jamie Oliver’s Creamy Seafood Pasta Recipe
This is more than a recipe. It’s a little adventure in your kitchen. You get to handle prawns, mussels, and clams while building a sauce that’s dreamy and indulgent. The recipe balances creamy texture with fresh seafood flavor.
- Combines pasta, cream, garlic, and fresh seafood
- Fast enough for a weeknight but elegant for guests
- Layers flavors without being overwhelming
Ingredients Needed
The first time I gathered the ingredients, I felt like a treasure hunter. Fresh seafood is the treasure. Aromatics are the secret gems. Here’s what you need:
- 300g spaghetti or linguine
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 small chili, deseeded and chopped (optional)
- 200ml double cream
- 150ml white wine
- 200g prawns, peeled and deveined
- 200g mussels, cleaned
- 200g clams, scrubbed
- Zest of 1 lemon
- Fresh parsley, chopped
- Salt and black pepper to taste
How To Make Jamie Oliver’s Creamy Seafood Pasta
I’ll never forget the first time I made this. I was nervous handling live mussels. But watching the sauce come together was pure magic. Here’s how you do it step by step:
- Cook pasta in salted boiling water until al dente
- Heat olive oil in a large pan over medium heat
- Sauté garlic and chili until fragrant
- Pour in white wine, let it simmer for 2 minutes
- Add mussels and clams, cover, and cook until shells open
- Stir in cream and lemon zest
- Add prawns and cook until pink
- Drain pasta and toss in the sauce
- Sprinkle parsley and serve immediately
Ingredient Science Spotlight
The first time I read about why cream works in pasta, I was hooked. It’s all about chemistry.
- Cream: Fat binds flavors and gives smooth texture
- Seafood: Protein cooks quickly and absorbs flavors from sauce
- Wine: Acidity balances cream and highlights seafood sweetness
- Garlic & Chili: Add aroma and gentle heat without overpowering
- Lemon Zest: Brightens and cuts richness
Expert Tips
I’ve learned a few things the hard way. Seafood overcooks fast and cream can separate if handled wrong.
- Cook seafood separately if unsure and fold in last
- Keep pasta slightly undercooked for sauce absorption
- Don’t overheat cream; add off the heat if needed
- Always taste and adjust salt and pepper at the end
Recipe Variations
I like switching things up depending on mood or what’s in the fridge.
- Swap cream for coconut milk for a tropical twist
- Add cherry tomatoes for color and tang
- Use squid or scallops instead of prawns for variety
- Try gluten-free pasta if needed
Final Words
The first time I served this dish, my friends couldn’t stop talking about it. It feels luxurious without being intimidating. The creamy sauce paired with fresh seafood makes any dinner feel like a celebration.
- Easy enough for a midweek dinner
- Elegant for special occasions
- A recipe that builds confidence in cooking seafood
FAQs
What Kind Of Seafood Is Best For Jamie Oliver’s Creamy Seafood Pasta?
You can use a mix of seafood like prawns, mussels, and squid. Fresh and firm fish like cod also works great.
Can I Make Jamie Oliver’s Creamy Seafood Pasta Without Cream?
Yes! You can substitute the cream with a bit of milk or use a dairy-free alternative like coconut milk.
How Do I Get The Perfect Creamy Sauce For The Pasta?
The key is to simmer the sauce gently and stir in the cream slowly, allowing it to thicken just right before adding the seafood.