There is just something about a big bowl of Creamy Shrimp And Scallop Pasta that feels like a celebration. It is rich, silky, packed with tender seafood, and tastes like something you would order at a cozy little coastal restaurant.
The first time I made this Creamy Shrimp And Scallop Pasta, it was for an at home date night. I wanted something impressive but not complicated. I remember standing at the stove thinking, please let this turn out. When we took the first bite, the scallops were buttery and tender, the shrimp perfectly cooked, and the sauce clung to every strand of pasta. I knew right then this recipe was staying.
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Creamy Shrimp And Scallop Pasta
This Creamy Shrimp And Scallop Pasta features seared scallops, juicy shrimp, and a rich garlic cream sauce tossed with tender pasta. It is elegant but surprisingly simple.
Ingredients
For The Pasta
- 12 ounces fettuccine or linguine
- Salt for boiling water
For The Seafood
- ½ pound large shrimp, peeled and deveined
- ½ pound sea scallops, patted dry
- 1 tablespoon olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
For The Cream Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth or seafood stock
- ½ cup grated Parmesan cheese
- ¼ teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Optional:
- Extra Parmesan for serving
- Red pepper flakes for heat
Preparation
Step 1: Cook The Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 2: Sear The Scallops
Pat scallops very dry with paper towels. This step is important for getting a golden crust.
Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat.
Season scallops lightly with salt and pepper.
Place scallops in the pan without overcrowding. Cook for about 2 minutes per side until golden brown and just cooked through.
Remove and set aside.
Step 3: Cook The Shrimp
In the same skillet, add remaining butter.
Cook shrimp for 1 to 2 minutes per side until pink and opaque.
Remove and set aside with the scallops.
Do not overcook. Seafood cooks quickly and continues to cook slightly after removing from heat.
Step 4: Make The Creamy Sauce
Lower heat to medium.
Add garlic to the skillet and cook for about 30 seconds until fragrant.
Pour in heavy cream and broth. Stir and let simmer for 4 to 5 minutes until slightly thickened.
Stir in Parmesan cheese, smoked paprika, lemon juice, and parsley.
If the sauce is too thick, add a splash of reserved pasta water.
Taste and adjust seasoning.
Notes And Variations
- Use white wine in place of some broth for added depth.
- Add spinach or sun dried tomatoes for extra color and flavor.
- Swap fettuccine for penne or spaghetti if that is what you have.
- For a lighter option, replace half the cream with half and half.
This pasta is best served fresh, but leftovers can be reheated gently with a splash of milk or cream.
FAQs
Make sure they are completely dry and the pan is hot before adding them. Do not move them while they sear.
Yes, but they cook faster and will not develop the same crust as large sea scallops.
You can prep ingredients ahead, but cook seafood just before serving for best texture.
📖 Recipe
Creamy Shrimp And Scallop Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Shrimp And Scallop Pasta is a delightful seafood dish that combines tender shrimp and scallops with a rich, creamy sauce over pasta.
Ingredients
- 8 ounces fettuccine or linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, patted dry
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente then reserve ½ cup pasta water and drain
- Heat olive oil and butter in a large skillet over medium-high heat and cook shrimp and scallops 2-3 minutes per side until golden and cooked through then remove
- In the same skillet sauté garlic for 1 minute until fragrant
- Add heavy cream and bring to a simmer then stir in Parmesan cheese until melted and smooth
- Season with salt, pepper, and red pepper flakes if using
- Add cooked pasta to the sauce and toss to coat adding reserved pasta water as needed for desired consistency
- Gently fold shrimp and scallops back into the pasta until combined
- Garnish with fresh parsley and serve immediately
Notes
Adjust seasoning to taste. Use fresh seafood for best flavor. Substitute other pasta types if desired.
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Final Thoughts
This Creamy Shrimp And Scallop Pasta is rich, comforting, and elegant enough for special occasions. It looks impressive but comes together in just over half an hour.
If you are craving seafood and creamy pasta, this recipe will absolutely satisfy.
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