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Creamy Shrimp and Scallop Pasta is that special dish I reach for when I want something quick but elegant. The sauce hugs the pasta with just enough richness without hiding the fresh flavor of seafood. If you crave a meal that feels like a restaurant night at home but only takes half an hour start to finish, this is the one.
I first made this for my anniversary dinner when we could not go out. Since then it has become my secret weapon whenever old friends show up hungry and I want to put something impressive on the table.
Ingredients
- Fettuccine or linguine pasta: Choose something long and sturdy to catch the sauce Hold a strand between your fingers and look for springy texture and a golden color
- Olive oil: Look for one that smells grassy Use it to get a quick browning on the seafood and to start the flavors right
- Unsalted butter: This gives richness without overwhelming the delicate seafood Go for butter with a fresh creamy aroma
- Shrimp: Peeled and deveined so you get a sweet clean bite Buy from a seafood counter and ask for ones that are not mushy looking
- Scallops: Patted dry so they will sear rather than steam at high heat Look for ones that are ivory and smell clean like the ocean
- Garlic: Freshly minced so you get that punch of flavor and not bitterness The fresher the cloves the better
- Heavy cream: The base for your sauce Choose cream with no added thickeners
- Grated Parmesan cheese: Please use real Parmigiano Reggiano for the best taste Look for a wedge and grate it yourself if possible
- Salt and pepper to taste: Always taste before serving Sea salt gives a cleaner seasoning
- Red pepper flakes: Optional for a gentle heat Use only if you like a kick and make sure they are fresh
- Fresh parsley: Roughly chopped to finish Gives color and freshness Look for stems and leaves that are upright and a vibrant green
Step-by-Step Instructions
- Cook the Pasta:
- Bring a big pot of salted water to a rolling boil Add your pasta and cook until just al dente tasting with a little bit of bite Reserve half a cup of pasta water then drain and set aside so it does not overcook
- Sear the Seafood:
- Place a large skillet over medium high and add olive oil and butter When the butter foams add shrimp and scallops spaced out so they do not touch Let them cook for two to three minutes without disturbing to get a golden crust Flip and cook just until opaque and cooked through Remove to a plate and keep warm
- Make the Sauce:
- In the same pan lower the heat and add minced garlic Cook about one minute stirring so it does not burn Pour in heavy cream and let it come up to a gentle simmer Next add the cheese little by little whisking until melted and you have a creamy consistency Season with salt black pepper and red pepper flakes if using
- Combine Pasta and Sauce:
- Add drained pasta into the skillet Turn the strands in the cream using tongs until every strand is coated Use a splash of reserved pasta water to loosen the sauce until you love the texture
- Finish with Seafood and Herbs:
- Gently fold shrimp and scallops back into the skillet with the pasta Toss so everything is evenly combined Plate up and add chopped parsley over the top Serve right away while hot
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Parmesan is that magic ingredient here It makes everything silkier and brings out the savor in the seafood I remember grating extra cheese once while my little brother watched and he now calls it the cheese waterfall pasta which makes everyone laugh
Storage Tips
Leftovers keep beautifully in an airtight container in the fridge for up to two days Reheat gently in a skillet on low adding a splash of milk or cream If you expect to have extras set a little pasta water aside as it helps make the sauce creamy again Seafood is best enjoyed within thirty six hours for peak freshness
Ingredient Substitutions
You can swap in other seafood like firm white fish or even cooked lobster tails if you feel fancy For dairy free choose a high quality unsweetened oat or cashew cream with a sprinkle of nutritional yeast Gluten free pasta holds up well with this recipe so experiment with your favorite brands
Serving Suggestions
I love serving this pasta with a simple green salad and a hunk of crusty bread A crisp white wine like Pinot Grigio brings out the sweetness in the shrimp Do not forget extra lemon wedges at the table for anyone who likes a bit of acidity
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Cultural and Historical Context
Seafood pastas are a classic in Italian and coastal European cuisines Combining cream with shrimp and scallops is often thought of as Italian American comfort food I picked up the habit of finishing seafood pasta with parsley after eating at a seaside place along the Gulf where everything was sprinkled with fresh herbs
Frequently Asked Questions About Recipes
- → Is it okay to swap out the pasta shape here?
Totally! Spaghetti, penne, or whatever noodles you've got will do if you don't have fettuccine or linguine on hand.
- → What’s the trick to keeping scallops from turning tough?
Pat scallops dry, toss them in a hot pan, then let them sit for a couple minutes per side until they’re just browned and cooked through.
- → Will frozen seafood do the job?
Frozen shrimp and scallops are just fine—just make sure you’ve thawed and dried them really well before cooking for the best bite.
- → Can I swap heavy cream out for something lighter?
Go ahead and use half-and-half or a combo of milk and cream, but keep in mind your sauce might not be quite as thick or rich.
- → What’s the best way to add a little color or freshness on top?
Chop up some fresh parsley and throw it on right before you dig in for a pop of green and brightness.
- → How do I keep leftovers tasting good?
Pop any extras in an airtight container in the fridge. Warm them slow on the stove and splash in cream or pasta water if the sauce’s too tight.