Description
Indulge in a delectable dish of shrimp and scallop pasta with garlic butter. Learn how to create this savory seafood recipe that’s sure to impress!
Ingredients
- 12 ounces (340 g) (340 grams) linguine or fettuccine
- 2 tablespoons (30 ml) olive oil
- 4 tablespoons (60 ml) unsalted butter (56 grams)
- 4 cloves garlic, minced
- 12 ounces (340 g) (340 grams) large shrimp, peeled and deveined
- 12 ounces (340 g) (340 grams) sea scallops, cleaned
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon (5 ml) red pepper flakes (optional)
- 1 lemon, juiced
- 1/4 cup (60 ml) (60 milliliters) beef broth
- 1/4 cup (60 ml) (60 milliliters) coconut milk
- 1/4 cup (60 ml) (20 grams) fresh parsley, chopped
- 1/2 cup (120 ml) (50 grams) grated vegan Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- Add the linguine or fettuccine and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add 2 tablespoons of butter to the skillet and let it melt.
- Add minced garlic to the skillet and sauté for 1 minute.
- Add shrimp to the skillet and cook for 2-3 minutes until pink.
- Remove shrimp from the skillet and set aside.
- Add scallops to the skillet, season with salt and pepper, and cook for 2-3 minutes per side.
- Remove scallops from the skillet and set aside with the shrimp.
- Add remaining butter to the skillet and let it melt.
- Stir in red pepper flakes, if using, and lemon juice.
- Pour in chicken broth and bring to a simmer.
- Add heavy cream and stir until combined.
- Return shrimp and scallops to the skillet.
- Add cooked pasta to the skillet and toss to combine.
- Sprinkle with chopped parsley and grated Parmesan cheese.
- Adjust seasoning with additional salt and pepper, if needed.
- Serve immediately.
