Jamie Oliver Creamy Seafood Pasta

There’s something a bit magic about the first bite of this. The way the cream wraps around the angel hair like silk. That whisper of garlic. The sweet punch of shrimp and scallops, all tangled together in a sauce that feels more indulgent than it has any right to be for a Tuesday night. I made this with the windows open, wine in hand, still in my work clothes. It felt… well, like a small win. (inspired by Jamie Oliver)

Ingredients Needed

Pasta and Seafood:

• 1 tablespoon olive oil
• Half a pound of scallops, dried like your life depends on it
• Half a pound of shrimp, peeled, deveined, ready to go
• A little kosher salt (about half a teaspoon)

For the Sauce:

• Knob of butter
• One garlic clove, minced—not crushed, you want it gentle
• A cup of heavy cream (don’t skimp)
• A handful of grated Parmigiano Reggiano (about two ounces, or whatever cheese you’ve got that bites back a bit)
• About the same of mozzarella, shredded

To Serve:

• Eight ounces of angel hair pasta (spaghettini works too if that’s what’s in your cupboard)
• A sprinkle of fresh herbs—parsley or chives, if you’re fancy like that

How To Make Jamie Oliver Creamy Seafood Pasta

1. Start with the pasta. Big pot. Salted water. Bring it to a proper boil. Throw in your angel hair and don’t wander off—it cooks fast. Like, four minutes fast. Drain. Set it aside, but don’t forget it.
2. Now, the seafood. This is where you want confidence. Hot pan. Olive oil. When it starts to shimmer, you know it’s time. Get those scallops and shrimp in there—single layer, no crowding. Let them sit. Don’t poke. Wait for the bottom to caramelize. You’ll smell it. Flip when they release easily, about three minutes. Cook for another minute or so. Done. Out of the pan.
3. Same pot—don’t clean it. Butter in. Garlic next. Just until your kitchen smells like dinner and not raw garlic. Pour in the cream. Let it bubble like it’s excited to be part of something. Then, heat off.
4. Time for cheese. Both kinds. Stir them in slowly. The sauce should go from pale to luscious. It’ll feel rich just looking at it.
5. Back in with the pasta. Stir like you mean it. Coat every strand. Then, bring the seafood back—either mix it all in or place it on top like a little crown. Your call. Add herbs if you want a pop of green.

Why I Love This Recipe

I made it on a Thursday. One of those long days that bleeds into the evening without asking. No plan, but craving something warm. Familiar. Like you’re at a seaside place with linen napkins and too much wine. It turned out better than I expected. Rich, salty, velvety. And fast, which felt like cheating in the best way.

Recipe Tips

• Dry the seafood like you’re prepping it for a photoshoot. Moisture kills the sear.
• Don’t cheap out on the cream. This is not the place.
• If your garlic turns golden, great. Brown, You’re pushing it.
• Mozzarella clumps if you rush it. Breathe. Stir slowly.
• Want a kick, Add a pinch of chili flakes right into the butter.

How To Store This Jamie Oliver Creamy Seafood Pasta

• At Room Temp: Not long. Two hours, max. Seafood doesn’t forgive.
• In the Fridge: Airtight container. Three days. After that, the magic fades.
• In the Freezer: Technically, yes. Freeze it. But honestly? The texture’s never the same. Still, it’s better than waste.

Reheating:

• Oven: 350. Covered dish. Fifteen minutes or so.
• Microwave: Two minutes. Stir. Another minute. Maybe two. Watch it.
• Stovetop: Splash of cream or milk. Medium heat. Stir until warm and silky again.

Let’s Answer a Few Questions

Can I use frozen seafood?
Sure. Thaw it properly. Pat it dry like you’re doing laundry by hand.

What if I don’t have heavy cream?
Use whole milk or half-and-half. It won’t be as rich, but it’ll do.

Can I throw in veggies?
Yes. Spinach wilts beautifully in this. Mushrooms add umami. Cherry tomatoes burst like little flavor bombs.

How do I make it spicy?
Crushed red pepper. Or dice a chili and toss it in with the garlic. It’ll wake things up.

Nutrition (per serving)

• Calories: 701
• Carbs: 47g
• Protein: 39g
• Fat: 40g
• Sugar: 4g
• Fibre: 2g
• Sodium: 1028mg

Try More Recipe:

• Jamie Oliver Savoy Cabbage Pasta
• Jamie Oliver Chicken Pesto Pasta
• Jamie Oliver Chicken Pesto Pasta