Creamy Shrimp Scallop Pasta (Print-Friendly Version)
Shrimp and scallops in a creamy garlic Parmesan sauce tossed with pasta for an elegant, flavorful seafood dish.
# What You'll Need:
→ Pasta
01 -
225 grams fettuccine or linguine
→ Seafood
02 -
450 grams shrimp, peeled and deveined
03 -
450 grams scallops, patted dry
→ Aromatics and Cooking Fats
04 -
1 tablespoon olive oil
05 -
1 tablespoon unsalted butter
06 -
3 cloves garlic, minced
→ Sauce
07 -
240 milliliters heavy cream
08 -
50 grams grated Parmesan cheese
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
1 teaspoon red pepper flakes, optional
→ Garnish
12 -
Chopped fresh parsley
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add fettuccine or linguine and cook until al dente according to packet instructions. Reserve 120 milliliters of pasta water before draining. Set pasta aside.
02 -
In a large skillet, heat olive oil and unsalted butter over medium-high heat. Add shrimp and scallops in a single layer, searing for 2 to 3 minutes per side until golden and cooked through. Remove seafood from skillet and keep warm.
03 -
In the same skillet, add minced garlic and sauté briefly until aromatic, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and mix until melted and the sauce is smooth. Season with salt, pepper, and optional red pepper flakes.
04 -
Return drained pasta to the skillet. Toss to coat evenly in sauce, adding reserved pasta water a little at a time to achieve a creamy consistency.
05 -
Gently fold the seared shrimp and scallops into the creamy pasta, ensuring even distribution.
06 -
Plate the pasta and top with chopped fresh parsley. Serve immediately while hot.
# Additional Tips:
01 -
For best results, use fresh seafood and adjust seasonings to personal preference.
02 -
Alternative pasta types may be used as a substitute.