Are you craving a restaurant-quality meal but short on time? This scallop and shrimp pasta recipe is the perfect solution! It's surprisingly quick to make, bursting with fresh seafood flavor, and elegant enough for a special occasion or a simple weeknight dinner. This recipe delivers a delicious and healthy meal, perfect for those seeking easy recipes and quick dinner ideas. Get ready to impress yourself and your loved ones with this fantastic homemade cooking creation!
Ingredients:
- 1 pound linguine or fettuccine pasta
- 1 pound large sea scallops, patted dry
- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a touch of heat)
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
Step 2: Sauté the Garlic
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
Step 3: Cook the Seafood
Add the scallops and shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and cooked through. Remove the seafood from the skillet and set aside.
Step 4: Create the Sauce
Pour the white wine into the skillet and scrape up any browned bits from the bottom. Let the wine reduce slightly, about 1 minute. Stir in the heavy cream, Parmesan cheese, lemon juice, oregano, salt, pepper, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
Step 5: Combine and Serve
Add the cooked pasta and the cooked seafood to the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little bit of the reserved pasta water until you reach your desired consistency. Stir in the fresh parsley. Serve immediately and enjoy your delicious healthy meal!
Cooking Tips for the Best Scallop and Shrimp Pasta:
- Pat the scallops dry: This helps them sear properly and develop a nice crust.
- Don't overcrowd the pan: Cook the scallops and shrimp in batches if necessary to ensure even cooking.
- Taste and adjust seasoning: Add more salt, pepper, lemon juice, or red pepper flakes to your liking.
- Use high-quality ingredients: The better the ingredients, the better the dish will taste.
Variations:
- Add vegetables: Include cherry tomatoes, spinach, or asparagus for extra flavor and nutrients.
- Use different pasta: Try this recipe with other pasta shapes like spaghetti, tagliatelle, or even shells.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
- Creamy Tomato Sauce: Replace the white wine with a little tomato paste and add a splash of cream for a richer, creamier tomato-based sauce.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 500-600
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 40-50g
This scallop and shrimp pasta recipe is a fantastic addition to your repertoire of best recipes. It’s a quick, easy, and delicious dish perfect for busy weeknights or special occasions. Enjoy!