Creamy Seafood Pasta
Creamy Seafood Pasta combines seared scallops and shrimp with tomatoes and green onion in a velvety white wine cream sauce that's tossed with linguine. Perfect for busy weeknights!
Servings: 4
Ingredients
Base ingredients
- 1 pound fine linguine can sub fine spaghetti
- 3 tablespoons extra virgin olive oil
- 8 cloves garlic sliced
- 12 ounces cherry tomatoes halved
- 1/2 cup dry white wine sauvignon blanc, pinot grigio, chardonnay, etc
- 3/4 cup low-sodium seafood stock or lobster base sub pasta water if needed
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 5 green onions sliced
- 1/4 cup minced flat-leaf Italian parsley
- salt and pepper to taste
- 2 cups reserved pasta water will most likley not need all of it
For the shrimp and scallops
- 1/4 cup extra virgin olive oil
- 1 pound shrimp 60 count shrimp, cleaned and deveined
- 3/4 pound sea scallops patted dry to remove all moisture
- salt and pepper to taste
Instructions
For the pasta
- Bring a large pot of salted water to boil.
- Heat a large pan to medium-low and add the olive oil and garlic to the pan. Cook until fragrant and golden (about 1-2 minutes). Next, turn the heat to medium-high and add the cherry tomatoes, cooking for 1-2 minutes or until they start to release their liquid. Add the wine and turn heat to high. Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits.
- At this time cook the pasta until 1 minute less than al dente. Make sure to save 2 cups of pasta water.
- Once the wine has reduced by half, add the seafood stock and bring to a simmer. Reduce the heat to medium and cook for 3 minutes.
- Add the cream and parmesan cheese and cook until the sauce begins to bubble and thicken (about 3-5 minutes).
- Heat a large pan to medium-high with 2 tablespoons of olive oil. Pat the scallops dry one more time. Season the scallops with salt and pepper then sear them for 1 minute per side or until just cooked through. Add the scallops to a plate.
- Turn the heat down to medium and add the remaining olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for 1 minute per side or until just cooked through, then add the shrimp to the same plate as the scallops
- Add the pasta, green onions, cooked shrimp, and seared scallops to the pan. Cook until the pasta reaches al dente then turn off the heat. Taste test and adjust salt and pepper. If the pasta is dry, loosen it up with some of the reserved pasta water, a bit at a time, until the consistency is creamy again.
- Taste test and season with salt and pepper to taste. Mix in the parsley and serve immediately. Enjoy!
Notes
- Servings. Makes 4 large or 6 moderate-size servings.
- Seafood. Both the shrimp and scallops can be easily overcooked. You only need to sear them for 1-2 minutes since they will be added to the hot pasta. In fact, if you like the scallops and shrimp can be added to the sauce 2 minutes before adding the pasta. They won't be seared but the hot sauce will cook them fine.
- Shrimp. Larger shrimp can be used. They might need an extra minute of cooking.
- Pasta water. Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
- Cheese. Pecorino Romano can be subbed for the Parmigiano Reggiano cheese.
- Leftovers. This dish is best eaten right away though Creamy seafood pasta can be saved for up to 3 days and can be reheated in the microwave or on a stovetop over medium heat.
Nutrition
Calories: 976kcal | Carbohydrates: 91.7g | Protein: 58.4g | Fat: 40.4g | Saturated Fat: 15.3g | Cholesterol: 319mg | Sodium: 554mg | Fiber: 4.5g | Sugar: 4.3g | Iron: 8mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
