Grace Whitman’s Famous Seafood Pasta

I’m so excited to share something special with you today. Ever since I published “The Beach Cottage,” I’ve gotten countless emails asking about one particular thing, and it’s not about Ethan and Grace’s romance (though I love those questions too)!

No, the question I get most often is: “Can you please share Grace’s seafood pasta recipe?”

I can’t tell you how happy this makes me. When I was writing Grace’s character, I wanted to give her something that connected her to her past but also symbolized her new beginning on Seabrook Island. This pasta dish became that special thread in her story. It’s a recipe from her mother that she adapted with fresh island ingredients, making it uniquely hers.

The Story Behind the Recipe

If you’ve read “The Beach Cottage,” you’ll remember that pivotal scene when Grace makes this pasta for Claire’s visit. It’s the first time her daughter sees the cottage, and Grace is so nervous about everything being perfect. She wants to create a meal that feels like home, even in this new place.

What I love about this dish (and why I gave it to Grace) is that it’s fancy enough for special occasions but simple enough for comfort food. And it’s the perfect balance, just like Grace was learning to find balance in her new life.

When Ethan first tastes this pasta, it’s also a turning point in their relationship. Food has this amazing way of bringing people together, doesn’t it? There’s that wonderful moment when he takes a bite and gets this look on his face – you know the one I mean if you’ve read the book!

The Real Recipe

So many of you have asked if this is a real recipe, and the answer is yes! It’s actually based on a dish my grandmother used to make when we visited her in summer. I’ve tweaked it over the years, just like Grace did, and now I’m thrilled to share it with you.

Ingredients:

• 1 pound of pasta (I like linguine, but any pasta works!)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, sliced thin
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1 cup cherry tomatoes, halved
• 1/2 cup dry white wine (or chicken broth if you prefer)
• 1/2 cup heavy cream
• 2 tablespoons butter
• Juice of one lemon
• Fresh herbs: basil, parsley, and a bit of thyme
• Salt and pepper to taste
• Red pepper flakes (optional)
• Grated parmesan for serving

Instructions:

1. Cook the pasta until al dente according to package directions. Remember to save about 1/2 cup of the pasta water before draining!
2. Prepare your seafood. Pat the shrimp and scallops dry with paper towels (this helps them sear nicely). Season with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, cooking until fragrant (about 1 minute).
4. Add the seafood to the pan in a single layer. Cook without moving for about 2 minutes, then flip and cook another minute. The seafood should be almost but not quite cooked through. Remove it from the pan and set aside.
5. Add the bell peppers to the same pan and cook for 2 minutes. Then add the cherry tomatoes and cook until they just begin to burst.
6. Pour in the white wine (or broth) and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
7. Lower the heat and add the cream and butter, stirring until the butter melts.
8. Return the seafood to the pan, along with any juices that have collected. Add the lemon juice and fresh herbs.
9. Add the drained pasta directly to the sauce. If it seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
10. Season with salt, pepper, and red pepper flakes if using.
11. Serve with a sprinkle of parmesan and extra fresh herbs on top!

Making It Your Own

What I love most about this recipe (and what Grace would appreciate too) is how flexible it is. You can use whatever seafood is fresh and available to you – crab, mussels, or fish work beautifully too.

On Seabrook Island, Grace uses herbs from her grandmother’s garden and seafood caught that morning and sold at the local market. While we might not all have access to ingredients that fresh, even using one or two really good ingredients can make this dish shine.

Reader Stories

Some of you have already tried making versions of this pasta after reading about it in the book, and I’ve loved hearing your stories! Sarah from Michigan made it for her book club when they discussed “The Beach Cottage,” and Janet from Florida says she makes it every time she rereads the series.

That’s the real magic of food in stories; it jumps off the page and into our real lives, connecting us to characters we love.

In Grace’s Words

I’ll leave you with a little snippet from Grace herself, from a scene that didn’t make it into the final book:

“The secret isn’t in any specific ingredient, it’s about patience. Let the flavors build slowly. Don’t rush. Good things take time – pasta and new beginnings both.”

I think that’s advice we can all take to heart, don’t you?

Happy cooking, friends! I’d love to hear if you try this recipe and what you think of it. And keep those wonderful emails coming – they truly make my day!

With love from Seabrook Island (in spirit),

Megan.