Easy Seafood Pasta with Garlic Cream Sauce
This deceptively simple seafood pasta recipe takes only minutes to prepare but with the delicious, easy cream sauce and perfectly-seared scallops and shrimp, it'll become a new favourite.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- ½ lb scallops patted dry
- ½ lb shrimp peeled and deveined
- ½ tsp kosher salt
- 1 tbsp butter
- 1 clove garlic minced
- 1 cup heavy cream
- 2 oz parmigiano reggiano grated (about 1/2 cup packed) (sub grana padano or pecorino romano)
- 4 oz mozzarella grated (about 1/2 cup packed)
- 8 oz angel hair pasta or spaghettini
- 1 tbsp minced fresh parsley or chives optional
Instructions
- Start a pot of salted water to a boil.
- Heat a dutch oven over medium high heat for several minutes. Heat oil until it shimmers then pat dry shrimp and scallops and sprinkle with salt. Use long tongs to carefully arrange in a single layer on the hot pan. Let cook undisturbed until well browned on the underside, flipping only when they release easily, about 3 minutes. Flip and cook about a minute more, until just opaque. Transfer to a plate.
- Meanwhile, cook pasta according to package directions (about 4 minutes for these types).
- Add butter and garlic to the same dutch oven (without cleaning it) and cook about 30 seconds, until garlic is softened. Whisk in cream and bring to a simmer. Turn off heat and whisk in cheeses until smooth. Add pasta to the sauce and toss to combine. Stir shrimp and scallops into the sauce or top servings individually to show off the gorgeous sear. Serve sprinkled with parsley or chives if desired.
Video
Nutrition
Calories: 701kcal | Carbohydrates: 47g | Protein: 39g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 1028mg | Potassium: 494mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1363IU | Vitamin C: 2mg | Calcium: 406mg | Iron: 2mg