Creamy Seafood Pasta (Easy Weeknight Meal)

My Creamy Seafood Pasta combines seared scallops and shrimp with cherry tomatoes and linguine in a creamy white-wine sauce. It’s finished with green onion and couldn’t be easier to make!

Seafood and cream – a winning combo

I know most Italian dishes steer away from combining seafood and cream, but my creamy seafood pasta proves that this combination is not one to be feared.

The garlicky white wine sauce perfectly complements the pan-seared scallops and baby shrimp, and my special ingredient – lobster base – amps up the seafood notes even more, giving this pasta depth, body, and outrageous flavor.

And besides, the French have lobster thermidor, which combines cream, cheese, and seafood, and I’m pretty sure they know a thing or two about food.

Creamy seafood pasta with scallops and shrimp is excellent on its own as a pasta course, or as the main course with a side of garlic sauteed spinach.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Seafood. I’m using a combination of sea scallops and shrimp. I have been liking the pink Key West shrimp lately but any shrimp will do. I’m using 60-count, but you could use larger shrimp if desired.
• Cream and cheese. As stated above, yes, I’m combining seafood with cream and cheese. I love the richness it contributes to the seafood. I’m using heavy cream and grated Parmigiano Reggiano cheese.
• Seafood stock. You can either make your own seafood stock or buy it. I’m using a stock made with the Better Than Bouillon lobster base. You can also use pasta water in place of the stock if need be.
• Wine. A dry white wine such as Sauvignon Blanc or Pinot Grigio contributes flavor and acidity to the creamy seafood pasta sauce.
• Green onion. I add sliced green onions at the end for added flavor and color.

See the recipe card for full information on ingredients and quantities.

How to make creamy shrimp and scallop pasta

Each number corresponds to the numbered written steps below.

1. Cook the garlic in a large pan over medium-low heat with the olive oil until fragrant.
2. Turn the heat up to medium high and add the cherry tomatoes. Cook for 1-2 minutes or until they begin to release their liquid. Begin to cook the pasta in a large pot of salted boiling water to 1 minute less than al dente. Be sure to save your pasta water for use later in the recipe.

3. Add the wine and use a wooden spoon to gently scrape the bottom. Once the wine reduces, add the seafood stock and bring to a simmer, then reduce the heat to medium and cook for 3 minutes more.
4. Add the cream and parmesan cheese and cook until the sauce begins to bubble and thicken, 3-5 minutes, then turn down the heat.
5. Meanwhile, heat a separate large pan to medium-high with 2 tablespoons of olive oil. Pat the scallops dry, season with salt and pepper, then sear them for 1 minute per side or just until cooked through, then transfer to a plate.
6. Turn the heat to medium and add the remaining olive oil, season the shrimp with salt and pepper, and add to the pan and cook for 1 minute per side or just until cooked through, then transfer to the same plate as the scallops. Note: Larger shrimp will take a bit longer to cook.

7. Add the pasta, green onions, cooked shrimp and scallops to the pan with the sauce and cook until the pasta reaches al dente.
8. Taste test and season with salt and pepper. If the pasta is dry, add some of the reserved pasta water a little at a time. Add the parsley and serve immediately.

More seafood recipes you’ll love

Here are a few reader favorites to try!

• Old Bay shrimp capellini
• Lemon garlic scallop pasta
• Creamy sun dried tomato shrimp pasta