Shrimp Scallop Pasta

$- 8 oz spaghetti or fettuccine - 1 lb shrimp, peeled and deveined - 1 lb scallops, patted dry - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup heavy cream - Juice of 1/2 lemon - 1 teaspoon red pepper flakes (adjust to taste) - Salt and black pepper, to taste - 1/4 cup fresh parsley, chopped - Grated Parmesan cheese, for serving This dish starts with simple yet fresh ingredients. You can use either spaghetti or fettuccine; both work well. The shrimp and scallops offer a sweet and briny taste, making the dish feel special. Fresh cherry tomatoes add a burst of flavor and color, while garlic gives it that warm, homey feel. For the sauce, heavy cream makes it rich and smooth. A splash of lemon juice brightens everything up. Red pepper flakes give a bit of heat, but you can adjust them to your taste. To finish, a sprinkle of fresh parsley and Parmesan cheese adds a lovely touch. To see how to combine these ingredients into a delightful meal, check out the Full Recipe. - Step 1: Bring a large pot of salted water to a rolling boil. Add the spaghetti or fettuccine. Cook it according to the package instructions until it is al dente. - Step 2: Reserve 1 cup of the pasta water, then drain the pasta and set it aside. - Step 3: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the scallops in a single layer. Sear them for 2-3 minutes on each side until they turn golden brown and opaque. - Step 4: Remove the scallops from the skillet and set them aside on a plate. - Step 5: In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the minced garlic. Sauté for about 30 seconds, stirring constantly until it is fragrant. - Step 6: Add the halved cherry tomatoes and sprinkle in the red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to burst. - Step 7: Reduce the heat to medium-low. Pour in the heavy cream, stirring well to combine. Add the lemon juice, then season with salt and black pepper to taste. Simmer gently for about 2-3 minutes until the sauce thickens slightly. - Step 8: Return the seared scallops to the skillet. Add the cooked pasta and the shrimp to the skillet. Toss everything together. Add reserved pasta water a little at a time until the sauce coats the pasta to your liking. - Step 9: Adjust the consistency as needed with the reserved pasta water. - Step 10: Continue to cook the mixture for another 2 minutes, or until the shrimp turn pink and are cooked through. Ensure everything is heated evenly. - Step 11: Divide the pasta mixture among shallow bowls. Top each serving with a sprinkle of fresh parsley and grated Parmesan cheese, if desired. Enjoy this delightful dinner option! You can find the full recipe here, Shrimp & Scallop Delight Pasta. - Use high-quality scallops for the best flavor. Fresh scallops enhance the dish. - Ensure the skillet is hot before adding scallops to avoid sticking. A hot skillet creates a nice crust. - Add a splash of white wine for extra depth of flavor. It gives a nice tang. - Adjust red pepper flakes for desired spice level. This lets you control the heat. - Use shallow bowls for serving. These create an elegant look. - Garnish with lemon twists or extra parsley for color. This adds a fresh touch to your plate. For more details on crafting this dish, check the Full Recipe. {{image_4}} You can switch the shrimp and scallops for other proteins. Chicken works great in this dish. Simply cut it into bite-sized pieces and cook it until it's no longer pink. If you love seafood, lobster is another tasty option. For a fun mix, add mussels or clams. They bring a tasty briny flavor to your pasta. The type of pasta you choose can change the dish. Whole wheat pasta is a healthy swap, offering more fiber. Gluten-free pasta is another choice for those with dietary needs. You can also try different shapes like penne or linguine. Each shape holds the sauce in a unique way, giving you a new taste each time. To change the sauce, consider using coconut milk instead of heavy cream. This makes the dish lighter and adds a hint of sweetness. Another fun twist is to add pesto. The fresh herbs in pesto give a bright flavor that complements the seafood. You can find the full recipe to explore these variations further. Store any leftovers in an airtight container. Keep them in the fridge for up to 3 days. When you want to enjoy them again, reheat gently on the stove or in the microwave. This keeps the flavors intact and the pasta nice. If you want to save leftovers longer, you can freeze them. Portion out the pasta and seafood before freezing. They will stay good for up to 2 months. When you're ready to eat, thaw them overnight in the fridge. This helps maintain the texture and taste. To keep your pasta from drying out, add a splash of water or broth when reheating. This adds moisture back into the dish. Stir often to ensure even heating. This way, every bite remains delicious and warm. Enjoy your Shrimp Scallop Pasta again with all its flavors! Spaghetti and fettuccine are excellent choices for compatibility with the sauce. Spaghetti offers a classic feel, while fettuccine gives a nice, creamy texture. Both noodles hold the sauce well, making each bite flavorful. When you choose either, make sure to cook them al dente for the best results. This way, the pasta stays firm and complements the tender seafood. Yes, you can use frozen shrimp and scallops. Just ensure they are thawed properly before cooking for the best texture. Thaw them overnight in the fridge or use the cold water method. Place them in a bowl and cover with cold water for about 30 minutes. Avoid using hot water, as it can cook the seafood. Properly thawed ingredients keep their flavor and texture intact. To make this recipe dairy-free, substitute heavy cream with cashew cream or a plant-based alternative. Cashew cream adds a rich texture without dairy. Simply soak cashews in water for a few hours, then blend with water until smooth. You can also use almond or coconut cream as other options. These alternatives keep the dish creamy and delicious while meeting your dietary needs. A light white wine like Pinot Grigio or Sauvignon Blanc complements the dish beautifully. These wines enhance the flavors without overpowering the seafood. Their crisp acidity balances the richness of the sauce. Pour a glass alongside your meal for an enjoyable dining experience. You can even use a splash of wine in the sauce for added depth. This blog post covered a tasty shrimp and scallop pasta dish. You learned about the ingredients, cooking steps, and tips to make it shine. Remember, you can switch proteins or pasta types for a twist. Don't shy away from trying new flavors in the sauce. I believe great meals come from experimenting. Enjoy making this dish, and impress your family or friends. Your kitchen adventures are just beginning!$

Elevate your dinner game with this quick and delicious Shrimp Scallop Pasta that combines tender seafood with a creamy sauce. Perfect for any occasion, this delightful meal is ready in just a few easy steps. Discover tips for customizing the dish and ensuring perfect flavors every time. Click through to explore the full recipe and transform your dining experience tonight! Enjoy a savory journey that will impress family and friends.

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Ingredients

8 oz spaghetti or fettuccine

1 lb shrimp, peeled and deveined

1 lb scallops, patted dry

3 tablespoons olive oil

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1/2 cup heavy cream

Juice of 1/2 lemon

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper, to taste

1/4 cup fresh parsley, chopped

Grated Parmesan cheese, for serving

Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Once boiling, add the spaghetti or fettuccine. Cook according to the package instructions until the pasta is al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.

Sear the Scallops: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the scallops in a single layer. Cook for 2-3 minutes on each side, or until they are golden brown and opaque throughout. Remove the scallops from the skillet and set them aside on a plate.

Sauté Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 30 seconds, stirring constantly until fragrant, being careful not to burn it.

Cook the Tomatoes: Add the halved cherry tomatoes and sprinkle in the red pepper flakes. Cook for an additional 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to burst.

Create the Sauce: Reduce the heat to medium-low and pour in the heavy cream, stirring well to combine. Add the lemon juice, then season with salt and black pepper to taste. Allow the sauce to simmer gently for about 2-3 minutes, until it thickens slightly.

Combine Ingredients: Return the seared scallops to the skillet. Add the cooked pasta and the shrimp to the skillet. Toss everything together, adding reserved pasta water a little at a time, until the sauce coats the pasta to your liking.

Finish Cooking: Continue to cook the mixture for another 2 minutes, or until the shrimp turn pink and are cooked through, and everything is heated evenly. Remove from heat and sprinkle with chopped fresh parsley.

Plate and Serve: Divide the pasta mixture among shallow bowls. Top each serving with a generous sprinkle of grated Parmesan cheese, if desired.

Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

- Presentation Tips: Serve the pasta in shallow bowls, garnishing with a sprinkle of fresh parsley and a light twist of lemon on the side. This adds pops of color and a touch of brightness to the dish!