Creamy Shrimp and Scallop Pasta
A rich, creamy pasta dish featuring succulent shrimp and tender scallops, enveloped in a velvety sauce for a delightful dining experience.
Ingredients
Main Ingredients
- 8 oz pasta (linguine or fettuccine) I prefer using Barilla for its great texture and quality.
- 2 tablespoons olive oil Extra virgin oil provides the best flavor.
- 1 pound shrimp, peeled and deveined Choose fresh or frozen wild-caught shrimp for optimal taste.
- 1 pound scallops Look for dry scallops without any added preservatives.
- 3 cloves garlic, minced Fresh is always best for that aromatic kick.
- 1 cup heavy cream Go for the highest fat content you can find for a rich sauce.
- 1/2 cup grated Parmesan cheese Opt for freshly grated for a creamy melt.
- to taste amount Salt and pepper Use sea salt for its more refined flavor.
- for garnish amount Fresh parsley, chopped The perfect bright touch to finish your dish!
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (usually 8-10 minutes). Drain and set the pasta aside, reserving a small cup of pasta water.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once it’s shimmering, add the shrimp and scallops. Cook for about 3-4 minutes, stirring occasionally, until the shrimp are pink and the scallops are opaque.
- Stir in the minced garlic and sauté for an additional minute until fragrant, being careful not to let it burn.
- Pour in the heavy cream, turning the heat to low. Let it simmer gently while stirring. Gradually add the Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing gently to coat each piece in the creamy sauce. If it’s too thick, you can add a splash of the reserved pasta water to achieve your desired consistency.
- Remove the skillet from heat, and garnish with fresh parsley before serving. Enjoy your delicious Creamy Shrimp and Scallop Pasta!
Notes
Timing is crucial during seafood cooking. Overcooking will lead to a rubbery texture. Common mistake: Forgetting to drain the pasta and adding it directly into the sauce can dilute the flavors. Always drain before combining!