Description
A quick and satisfying creamy pasta dish featuring succulent shrimp and tender scallops, perfect for busy weeknights.
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 the fettuccine or linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set 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 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 your creamy shrimp and scallop pasta and garnish with chopped fresh parsley. Serve immediately.
Notes
Use quality seafood for best results; fresh shrimp and scallops can elevate the dish significantly.