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For this creamy seafood pasta, you will need: - 8 oz fettuccine pasta - 1 tbsp olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 12 oz shrimp, peeled and deveined - 8 oz scallops, cleaned - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 1 tsp lemon zest - 1 tbsp fresh lemon juice - Salt and pepper to taste - 2 tbsp fresh parsley, chopped (for garnish) - Red pepper flakes (optional, for a kick) These ingredients blend together to create a rich and tasty dish. You can swap some items if needed. Here are a few ideas: - Pasta: Use penne or linguine instead of fettuccine. - Seafood: If shrimp or scallops are not available, try crab or lobster. - Cream: Substitute with half-and-half for a lighter sauce. - Cheese: Use Pecorino Romano for a different cheese flavor. - Herbs: Basil or dill can replace parsley for garnish. These swaps let you adjust based on what you have at home. When choosing seafood, quality matters. Here are my top picks: - Shrimp: Look for wild-caught shrimp. They taste better and are more sustainable. - Scallops: Fresh scallops have a sweet flavor. Avoid frozen ones if you can. - Pasta: Choose a high-quality brand like Barilla or De Cecco for the best texture. Using good ingredients makes a big difference in flavor. Check your local market for fresh options. For the full recipe, follow the steps provided above. Start by boiling water in a large pot. Once the water boils, add a pinch of salt. Then, add 8 oz of fettuccine pasta. Cook it according to the package instructions until it is al dente. This usually takes about 10 to 12 minutes. After cooking, drain the pasta but save half a cup of the water. Set the pasta aside while you prepare the seafood and sauce. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is warm, add 1 small onion, finely chopped. Sauté the onion for about 3-4 minutes until it becomes soft and translucent. Next, stir in 2 cloves of minced garlic and cook for another minute. The garlic should be fragrant but not brown. Now, increase the heat to medium-high. Add 12 oz of peeled and deveined shrimp and 8 oz of cleaned scallops. Cook them for about 3-4 minutes. You want the shrimp to turn pink and the scallops to get a nice golden brown. Be careful not to overcook them, or they will become tough. Reduce the heat to low and pour in 1 cup of heavy cream. Stir well to mix it with the seafood. Let it heat through, but avoid boiling. Gradually add 1/2 cup of grated Parmesan cheese, stirring until it melts into a creamy sauce. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency. Next, mix in 1 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice. Season the sauce with salt and pepper to taste. You can also add red pepper flakes if you like a bit of heat. Finally, add the cooked fettuccine to the skillet. Toss everything together until the pasta is well-coated in the creamy seafood sauce. You can find the full recipe to guide you through these steps. When cooking shrimp and scallops, you want them just right. Cook shrimp until they are pink and firm. This takes about 3 to 4 minutes. For scallops, aim for a golden brown color. If you cook them too long, they become rubbery. Keep an eye on the heat. Medium-high is perfect for both seafood types. Sometimes, your sauce might get too thick. If this happens, don’t worry. Use the reserved pasta water to adjust it. Start by adding a little at a time. Stir it in until you reach the creaminess you like. If you want a thicker sauce, keep it on low heat. This helps the sauce thicken naturally. Presentation makes your meal look special. Serve the creamy seafood pasta in deep plates. This gives it a nice, elegant touch. Garnish with fresh parsley and a sprinkle of Parmesan cheese on top. A slice of lemon on the side adds color and a fresh pop. You can also add a few red pepper flakes for a visual kick. For the full recipe, check out the details above. {{image_2}} You can make your creamy seafood pasta even better by adding veggies. Spinach, peas, or cherry tomatoes work great. These veggies add color and extra flavor. Just toss them in when you cook the shrimp and scallops. You can also add more seafood! Try clams, mussels, or crab for a mix of tastes. Each type of seafood brings its own flavor to the dish. If you like spice, red pepper flakes are a fun addition. Just sprinkle them in when you add the heavy cream. Start with a pinch, then taste and add more if you want. This small change makes your creamy seafood pasta exciting. The heat balances well with the rich sauce and fresh seafood. You can make this dish lighter too. Swap heavy cream for coconut milk or a cashew cream. This makes it dairy-free and gives a unique twist to the sauce. You can also use half-and-half instead of heavy cream. It keeps the creaminess but lowers the fat. These options let you enjoy creamy seafood pasta without the extra calories. Check out the Full Recipe for more ideas! Store your creamy seafood pasta in an airtight container. Let the dish cool before sealing it. This keeps the flavors fresh. Leftovers can last in the fridge for 3 to 4 days. If you want to enjoy the dish later, follow the freezing tips below. To reheat, place the pasta in a skillet. Add a splash of water or cream to help it heat evenly. Warm it over low to medium heat. Stir often to avoid sticking. You can also microwave it in short bursts, stirring in between. This keeps the pasta moist and creamy. Freezing creamy seafood pasta is possible but may change the texture. If you want to freeze it, do so before adding the cream. Cook the pasta and seafood, then cool them. Store in a freezer-safe container. When ready to eat, thaw it overnight in the fridge. Then, reheat and stir in the cream. This helps maintain its delicious flavor and texture. For the full recipe, check out the link. Yes, you can use different pasta types! Some good options are penne or spaghetti. Just make sure to cook it until it is al dente. This keeps the pasta from getting mushy in the creamy sauce. Try whole wheat pasta for a healthier twist. Each type adds a unique taste and texture to your dish. To make this dish gluten-free, swap the fettuccine for gluten-free pasta. Many brands offer great options made from rice or corn. Always check the label to ensure it is gluten-free. Cook it just like regular pasta. The creamy sauce will still taste amazing with this change. Pair your creamy seafood pasta with light side dishes. A fresh green salad adds crispness. Garlic bread or a simple baguette works well too. You can also serve roasted vegetables for a healthy option. These sides balance the rich flavors of the pasta and make your meal complete. For full details on making this creamy seafood delight, check the Full Recipe. In this post, we explored making creamy seafood pasta. You learned about key ingredients, smart substitutions, and the best seafood to use. I shared step-by-step cooking instructions to guide your cooking adventure. Tips helped you avoid common mistakes and achieve great presentation. We also covered tasty variations and useful storage information. Creamy seafood pasta is versatile and fun to create. You can make it your way! Enjoy your delicious meal and share it with friends and family.

Creamy Seafood Pasta with Shrimp and Scallops

Indulge in the rich flavors of this creamy seafood delight pasta that's sure to impress! With tender shrimp and scallops enveloped in a luscious creamy sauce, this dish is perfect for dinner parties or a cozy night in. Easy to follow and ready in just 30 minutes, you'll create a gourmet meal that's delectable and satisfying. Click through for the full recipe and elevate your pasta night to new heights!
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Ingredients
  

8 oz fettuccine pasta

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

12 oz shrimp, peeled and deveined

8 oz scallops, cleaned

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tsp lemon zest

1 tbsp fresh lemon juice

Salt and pepper to taste

2 tbsp fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for a kick)

Instructions
 

Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Increase the heat to medium-high and add the shrimp and scallops. Cook for about 3-4 minutes, stirring occasionally, until shrimp are pink and scallops are golden brown (avoid overcooking).

          Reduce the heat to low and pour in the heavy cream. Stir to combine, allowing the cream to heat through.

            Gradually mix in the grated Parmesan cheese, stirring until it melts and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

              Stir in the lemon zest, lemon juice, and season with salt, pepper, and red pepper flakes if using.

                Add the cooked fettuccine to the skillet and toss to coat pasta evenly in the creamy seafood sauce.

                  Remove from heat and garnish with chopped parsley before serving.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                      - Presentation Tips: Serve the creamy seafood pasta in deep plates, garnished with additional parsley and a sprinkle of Parmesan on top for an elegant finish. A lemon wedge on the side adds a pop of color and extra zest.