Description
A delightful combination of tender shrimp and scallops in a creamy sauce served over pasta, perfect for special occasions or weeknight dinners.
Ingredients
- 8 oz pasta (linguine or fettuccine)
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat and add minced garlic, sautéing for about one minute.
- Add shrimp and scallops to the skillet. Cook until shrimp turns pink and scallops are opaque, around 3–4 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted, seasoning with salt and pepper to taste.
- Toss the cooked pasta in the skillet, ensuring it’s well-coated with the creamy sauce.
- Serve warm, garnished with fresh chopped parsley.
Notes
For a lighter dish, reduce the amount of heavy cream or use low-fat alternatives. Pair with a garden salad or garlic bread.
