Jamie Oliver’s Creamy Seafood Pasta is a beautifully indulgent dish that brings together fresh, tender seafood and a silky, creamy sauce. It’s one of those recipes that feels like a special treat but is surprisingly easy to make at home. Think of juicy prawns, mussels or clams tossed through perfectly cooked pasta, all enveloped in a rich, garlicky cream sauce. The dish is brightened up with fresh herbs like parsley or basil and a squeeze of lemon adds just the right amount of zing to balance the richness. It’s the kind of meal that makes you feel like you’re dining at a beachside restaurant in Italy but you can make it right in your own kitchen.
Jamie Oliver Creamy Seafood Pasta Recipe
Ingredients Needed
For this creamy seafood pasta, you’ll need:
- Seafood: This is the star of the dish. Typically, you’ll see a mix of prawns (or shrimp), mussels and sometimes clams or squid. They all bring different textures and flavors, so feel free to choose your favorites or whatever is freshest at your market.
- Pasta: Traditionally, linguine or spaghetti works best for this dish but you can use any pasta you like. The long, thin strands are ideal for absorbing the sauce without overpowering the seafood.
- Cream: A good heavy cream or double cream helps create that luxurious sauce. If you’re feeling extra indulgent, you can use mascarpone for a slightly richer texture.
- Garlic: Fresh garlic gives the sauce its aromatic base, adding depth and savory richness.
- Lemon: A squeeze of fresh lemon juice helps cut through the richness of the cream and adds brightness to the dish.
- White wine: A dry white wine, like Sauvignon Blanc, helps deglaze the pan and adds a lovely layer of flavor to the sauce.
- Herbs: Fresh parsley or basil works well here. They add freshness and a pop of color, making the dish feel light despite its creamy richness.
- Chili (optional): If you like a little heat, adding some fresh chili or dried red pepper flakes can bring a nice kick to the dish.
- Olive oil: For sautéing the seafood and creating a base for your sauce.
Equipment Needed
- Large pot: You’ll need a big pot to cook the pasta in, making sure there’s plenty of water for it to move around while boiling.
- Large frying pan or skillet: This is where the magic happens. the seafood, garlic and cream all come together in this pan. A wide, deep pan or skillet ensures the seafood cooks evenly and the sauce comes together nicely.
- Tongs or a slotted spoon: To lift the seafood out of the pan without leaving the delicious liquid behind.
- Knife and chopping board: For mincing the garlic, chopping herbs and preparing the lemon.
- Colander: For draining the pasta when it’s done.
How To Make Jamie Oliver’s Creamy Seafood Pasta
- Start with the pasta: Bring a big pot of salted water to a boil and cook your pasta according to the package directions. Be sure to cook it al dente as it will continue cooking a bit when added to the sauce.
- Prep the seafood: While the pasta cooks, heat a bit of olive oil in your skillet over medium-high heat. Add the garlic (and chili if you’re using it) and sauté until fragrant. Toss in the seafood. Depending on what you’re using, this might only take a few minutes. Mussels, for instance, open up quickly while prawns just need a quick sear. Be careful not to overcook them.
- Add the liquids: Pour in a generous splash of white wine and let it cook down for a minute or two. Add the cream, letting it gently simmer to thicken. The sauce will start to look glossy and luxurious.
- Combine: By this point, your pasta should be ready. Drain it, reserving a bit of pasta water to loosen the sauce if needed. Toss the pasta into the pan with the seafood and stir to coat everything in that creamy goodness. If the sauce is too thick, add a bit of pasta water to get the perfect consistency.
- Finish with fresh herbs and lemon: Once the pasta and seafood are mixed together, finish the dish with a handful of fresh chopped parsley or basil and a squeeze of lemon juice. The herbs brighten up the dish and the lemon adds that all-important fresh zing.
- Serve and enjoy: Serve up your creamy seafood pasta hot, with an extra squeeze of lemon or a sprinkle of fresh herbs if you like. It’s one of those dishes that’s simple but feels indulgent and celebratory.
What I Learnt
Making Jamie Oliver’s creamy seafood pasta taught me a few things. First, it’s all about using good-quality seafood and fresh ingredients. The creaminess of the sauce is important but the balance of flavors from the garlic, wine, lemon and herbs is what makes this dish special. I also learned how quickly seafood cooks. you really don’t need to overdo it. Mussels, prawns and clams cook in mere minutes and if you overcook them, they become rubbery and lose that tender bite.
Another thing I realized is how flexible this recipe can be. If you’re not a fan of one type of seafood, you can easily swap it out for another. Adding the fresh herbs and lemon really helps cut through the richness of the cream, giving the dish a fresh, light finish.
Recipe Tweaks For Jamie Oliver’s Creamy Seafood Pasta
Jamie Oliver’s creamy seafood pasta is already a fantastic dish but a few tweaks can elevate it even more. First, let’s talk about the base-his recipe calls for fresh seafood and that’s key. But you can get creative with your selection. Swap out shrimp for scallops or lobster for a richer taste. A little variety in seafood will deepen the overall flavor profile. For extra freshness, add a handful of chopped herbs, like basil or parsley, right at the end. It gives a bright contrast to the creamy sauce.
If you want a hint of heat, try adding a dash of chili flakes. It doesn’t overpower the dish but gives a pleasant kick. Also, for a lighter version, you can use a mix of whole wheat pasta and cauliflower instead of heavy cream, keeping the creaminess while cutting down on fat. Another cool variation? Use a splash of white wine or vermouth when cooking the seafood for added depth. Finally, don’t forget to season generously. Salt, pepper and even a squeeze of lemon can make a huge difference in balancing the richness of the dish.
Storage Tips For Leftovers
Leftovers? Yes, please! When it comes to storing Jamie Oliver’s creamy seafood pasta, there are a couple of things to keep in mind. Since this dish has a creamy sauce, it’s best eaten fresh. However, if you have leftovers, store them in an airtight container. Refrigerate them for up to 2 days. If you’re planning to reheat, it’s essential to do it gently. The cream can separate or curdle if you heat it too quickly, so use a low setting on your stove or microwave. A small splash of milk or cream can help restore that silky texture when reheating.
You can also freeze the pasta, though I’d recommend freezing the pasta and sauce separately. When frozen together, the sauce might lose its texture when thawed. If you decide to freeze, do it within 24 hours of making the dish. Let it cool completely, then store the pasta and sauce in separate containers. Reheat thoroughly before serving.
What To Eat With Jamie Oliver’s Creamy Seafood Pasta?
You don’t want the sides to compete with the richness of the pasta, so something light and fresh works best. A simple arugula salad with a lemon vinaigrette would cut through the creaminess perfectly. For some crunch, add slivered almonds or toasted pine nuts to the salad. If you’re craving bread, go for a crusty loaf of sourdough or garlic bread. just enough to dip in the leftover sauce.
For a more indulgent touch, a chilled glass of crisp white wine like a Sauvignon Blanc or a light Pinot Grigio pairs wonderfully with seafood pasta. The acidity of the wine balances the richness of the cream, making each bite even better.
FAQs
What Seafood Works Best For Jamie Oliver’s Creamy Pasta?
Jamie uses a mix of seafood like prawns, squid, and mussels, but you can also add scallops or lobster for extra flavor.
Can I Make This Seafood Pasta Without Cream?
Yes! You can use alternatives like mascarpone cheese or even a bit of stock for a lighter version.
How Can I Make The Pasta Spicier?
Add some chili flakes or fresh red chilies to the sauce for a nice kick!
