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Lemon Garlic Butter Seafood Bucatini Recipe
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Lemon Garlic Butter Seafood Bucatini Recipe

Craving a seafood pasta with bold, bright flavor but find some recipes dull or overly creamy? This vibrant Lemon Garlic Butter Seafood Bucatini is guaranteed to satisfy. It bursts with plump shrimp, sea scallops, mussels and a zesty, garlicky sauce balanced by a hit of white wine. The key is properly seasoning the broth before adding the seafood so sweet brininess infuses the handmade bronzed bucatini strands once tossed.

And the pasta choice itself takes this dish to the next level! Cop the recipe below:

Lemon Garlic Butter Seafood Bucatini

- Serves 4-6


  • 1 lb Pastificio Gentile Bucatini di Gragnano
  • 1 lb large shrimp, peeled and deveined
  • 1 lb sea scallops
  • 1 lb mussels, scrubbed and de-bearded
  • 6 tbsp butter
  • 6 garlic cloves, minced
  • 1 cup dry white wine
  • 1⁄2 cup pasta cooking liquid
  • 1 tbsp lemon zest plus 1⁄2 juiced lemon
  • 2 tbsp Italian parsley, chopped
  • Red pepper flakes to taste


  1. Bring a large pot of salted water to a boil. Cook bucatini 2 minutes shy of package time. Reserve 1⁄2 cup cooking liquid, then drain.
  2. Meanwhile, melt butter over medium high heat. Add garlic and cook 1 minute until fragrant but not browned.
  3. Pour in wine and scraping any browned bits from pan. Allow to slightly reduce then add reserved pasta water.
  4. Nestle shrimp, scallops and mussels into sauce and cover until mussels open, about 5 minutes.
  5. Toss in cooked bucatini, lemon zest, parsley and several pinches of red pepper flakes. Toss vigorously 1-2 minutes allowing pasta to absorb sauce.
  6. Remove from heat and adjust seasoning with salt, extra lemon juice if desired and pepper.
  7. Serve in shallow bowls with brothy sauce coating the pasta. Garnish with more parsley. Enjoy immediately.

The Star Ingredient

Pastificio Gentile's Bucatini di Gragnano, offered in a 1.1 lb package, is a classic bronze-extruded pasta with a distinct character. This long, hollow noodle is slightly thicker than spaghetti yet exceptionally adept at absorbing and holding onto robust sauces. Thanks to its sturdy structure and bronze die process, Bucatini di Gragnano perfectly captures flavors, making it a beloved choice across Southern Italy for pairing with succulent seafood or vibrant handmade tomato sauces just like nonna used to make. 

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