Description
A delightful plate of creamy shrimp and scallop pasta that captures the essence of the sea, perfect for special occasions or a comforting weeknight meal.
Ingredients
- 8 ounces fettuccine or linguine pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, patted dry
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add your fettuccine or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
- In a large skillet, heat olive oil and butter over medium-high heat. Add the shrimp and scallops, cooking for about 2-3 minutes on each side until they are golden brown and cooked through. Remove them from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
- Add the cooked pasta to the skillet with the sauce, tossing to coat. If the sauce becomes too thick, gradually add reserved pasta water until you reach the desired consistency. Gently fold the cooked shrimp and scallops into the pasta until everything is well combined. Plate and garnish with chopped fresh parsley. Serve immediately.
Notes
For a lighter dish, reduce the amount of heavy cream or substitute with half-and-half or chicken broth.
