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Jamie Oliver Creamy Seafood Pasta

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The Jamie Oliver Creamy Seafood Pasta is a pasta dish where mixed seafood is gently cooked and tossed with a garlic-infused cream sauce, fresh herbs, and perfectly al dente pasta. The sauce is lightly reduced so it coats rather than pools.

It reflects Mediterranean-inspired cooking focused on fresh ingredients and careful heat control.

Ingredients

Scale

    • 300 g pasta (linguine or fettuccine preferred)

    • 300 g mixed seafood (prawns, mussels, calamari, or scallops)

    • 2 tbsp olive oil

    • 2 cloves garlic (thinly sliced)

    • 150 ml double cream

    • 1 small onion or shallot (finely chopped)

    • Zest of ½ lemon

    • Juice of ½ lemon

    • Fresh parsley (chopped)

    • Salt and black pepper

    • 30 g grated parmesan (optional)

Instructions

Step 1: Cook the Pasta Properly

Bring a large pot of salted water to a rolling boil. Cook pasta until al dente, usually 1 minute less than package instructions.

Reserve ½ cup of pasta water before draining. The starch in this water helps emulsify the sauce later.

Step 2: Build the Aromatic Base

Heat olive oil in a large pan over medium heat. Add onion or shallot and cook 3–4 minutes until softened.

Add garlic and cook gently for 30 seconds until fragrant. Avoid browning — burnt garlic creates bitterness.

Step 3: Cook the Seafood Carefully

Increase heat slightly and add seafood. Cook prawns 1–2 minutes per side until pink. Mussels should open; discard any that remain closed.

Do not overcook. Seafood becomes rubbery quickly once overdone.

Remove seafood briefly from pan to prevent overcooking while sauce develops.

Step 4: Create the Creamy Sauce

Lower heat. Let it reduce for 1–2 minutes to cook off alcohol.

Add cream and simmer gently for 3–4 minutes until slightly thickened. The sauce should coat the back of a spoon, not become heavy.

Add lemon zest and a squeeze of juice for balance.

Step 5: Combine and Finish

Return seafood to the pan. Add drained pasta and toss gently.

If sauce feels too thick, add a splash of reserved pasta water. This helps bind everything into a glossy coating.

Finish with parsley and black pepper. Add parmesan only if desired — seafood dishes traditionally use minimal cheese.

Find it online: https://jamieolivereats.uk/creamy-seafood-pasta/