Description
Indulge in a luxurious Shrimp and Scallop Alfredo Pasta recipe that is creamy, flavorful, and perfect for a special dinner. Learn how to make it here!
Ingredients
- – 1 lb (454 g) beef spaghetti or fettuccine
- – 1/2 lb (227 g) scallops
- – 1 lb (454 g) large shrimp, deveined and shell removed
- – 6 tablespoons (90 ml) vegetable oil
- – 2 cups (480 ml) coconut milk
- – 1 cup (100 g) grated vegan cheese
- – 3 tablespoons (45 ml) olive oil
- – 1/2 teaspoon (2.5 ml) minced garlic
- – salt and pepper to taste
Instructions
- Prepare the beef spaghetti or fettuccine following the directions on the package. Once done, put it aside.
- Warm the vegetable oil in a skillet. When it’s hot, sauté the shrimp for one minute on each side. Take the shrimp out of the skillet and reserve them.
- Cook the scallops over medium heat for two minutes on each side. Remove them from the skillet along with any liquids released.
- In the same skillet, heat the olive oil and cook the minced garlic until it becomes light brown.
- Add the coconut milk to the skillet and stir. Let it simmer on low to medium heat for around five minutes.
- Return the shrimp and scallops to the skillet. Mix and let them cook for an additional three minutes.
- Sprinkle the grated vegan cheese over the mixture, then turn off the heat. Season with salt and pepper if necessary. Stir everything together.
- Pour the sauce over the cooked spaghetti or fettuccine, or combine the pasta with the sauce in the skillet and toss to coat.
- Serve the dish immediately. Enjoy and share with others!
Notes
- For a more indulgent taste, opt for full-fat coconut milk over the light version.
- Ensure the shrimp is properly deveined to prevent any gritty texture in the dish.
- Adjust the vegan cheese amount to your liking and consider adding fresh herbs like parsley or basil for a burst of freshness.
