Did you know that over 70% of home cooks surveyed say they hesitate to cook seafood at home, citing complexity and unpredictability as their biggest concerns? Yet, indulging in restaurant-style dishes doesn’t have to be daunting—especially when you realize that seafood pasta can be both simple AND spectacular! Enter Shrimp and Scallop Pasta in Garlic Cream Sauce: the ultimate seafood duo! This luscious recipe brings together the rich, tender flavors of the ocean in a silky garlic cream sauce, ready to wow your taste buds (and maybe surprise your guests). Discover how this dish defies expectations—delivering gourmet quality while being easy enough for any home cook to master.
Total Time:40 minutes
Yield:4 servings
Ingredients
12 oz linguine or spaghetti (fresh or dried; whole-wheat or gluten-free pasta works too)
1 lb large shrimp, peeled and deveined
1/2 lb sea scallops (pat dry with paper towels)
3 tablespoons unsalted butter (substitute olive oil for a lighter dish)
2 tablespoons extra virgin olive oil
4–6 garlic cloves, minced (adjust for bolder garlic flavor)
1 small shallot, finely diced (onion is a backup)
1 cup heavy cream (half-and-half or unsweetened non-dairy cream for lighter/vegan alternative)
1/3 cup dry white wine (chicken broth or vegetable stock can substitute)
1/2 cup freshly grated Parmesan (vegan parm or nutritional yeast for dairy-free)
1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
1 tablespoon fresh lemon juice
Salt & freshly cracked black pepper, to taste
2 tablespoons fresh chopped parsley (or basil for a twist)
Zest of 1 lemon (for brightness)
Instructions
Get the Pasta Going
Bring a large pot of salted water to a boil. Cook pasta until just al dente (usually 1-2 minutes less than package directions; reserve 3/4 cup pasta water before draining). Pro tip: Warming your plates in the oven ensures your pasta stays creamy to the very last bite!
Prep Your Seafood
While pasta cooks, pat your shrimp and scallops very dry with paper towels. Tip: Moisture is the enemy of a good sear. Season both lightly with salt and pepper.
Sear to Perfection
Heat 1 tablespoon butter and 1 tablespoon oil in a large, heavy skillet over medium-high. When shimmering, add the scallops in a single layer; do not crowd. Sear 1.5–2 minutes per side (they should have a golden crust). Remove and set aside.
Add shrimp to the same pan (with another drizzle of oil if needed). Sauté just until pink and opaque, about 2 minutes total. Transfer to the scallops.
Build the Sauce
Lower heat to medium. Add remaining butter and olive oil. Stir in garlic and shallot, cooking just until fragrant, about 1 minute. Pour in the white wine, scraping up any browned bits, and let reduce by half (2 minutes). Stir in heavy cream, bringing to a gentle simmer.
Marry it All Together
Add Parmesan, lemon zest, and red pepper flakes to the sauce. Let cheese melt, stirring until smooth—adds silkiness! If a thinner sauce is needed, slowly stir in reserved pasta water by the spoonful.
Finish & Serve
Toss cooked pasta directly into the skillet. Add seafood and any collected juices. Squeeze in lemon juice, toss in fresh parsley, and taste for seasoning. Divide between warm bowls. Garnish with extra cheese, a sprinkle of parsley, and freshly cracked pepper.
Notes
Fresh seafood is key, but top-quality frozen shrimp and scallops can work wonders—just be sure to thaw and dry them thoroughly.
Don’t hesitate to add a handful of blistered cherry tomatoes or a pinch of smoked paprika for a more personal touch.
Leftovers: Cool quickly and store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat with a splash of broth or cream. Avoid microwaving, as it toughens the seafood.
Make Ahead: Prepare the pasta, sauce, and seared seafood separately up to a day ahead. Reunite just before serving for maximal freshness.
Freezing: Not recommended, as the cream sauce can split and seafood may become rubbery.
