Introduction
Transform humble pasta into a restaurant-quality meal with this creamy shrimp and scallop pasta recipe! This easy dinner is perfect for busy weeknights, impressing your family without hours in the kitchen. Get ready for a taste of the coast, right in your own dining room!
Why This Works
This recipe hits all the right notes: it’s quick (ready in under 30 minutes!), incredibly flavorful, and uses readily available ingredients. The creamy sauce perfectly complements the delicate shrimp and scallops, making it a crowd-pleaser for both kids and adults. Plus, cleanup is a breeze!
Key Ingredients
🍝 1 pound linguine pasta
🦐 1 pound large shrimp, peeled and deveined
🐚 1 pound sea scallops, patted dry
🧈 1/2 cup unsalted butter
🧄 4 cloves garlic, minced
🧅 1/2 medium yellow onion, chopped
🥛 1 cup heavy cream
🧀 1/2 cup grated Parmesan cheese
🌿 1/4 cup chopped fresh parsley
🍋 1 tablespoon lemon juice
🧂 Salt and pepper to taste
Instructions
1️⃣ Cook the linguine according to package directions. Reserve about 1/2 cup of pasta water before draining.
2️⃣ While the pasta cooks, melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 3-5 minutes.
3️⃣ Add the shrimp and scallops to the skillet and cook until pink and opaque, about 3-5 minutes per side.
4️⃣ Stir in the heavy cream, Parmesan cheese, parsley, and lemon juice. Season with salt and pepper to taste.
5️⃣ Add the cooked linguine to the skillet and toss to coat in the creamy sauce. Add a little pasta water if needed to thin the sauce.
6️⃣ Serve immediately and enjoy!
Handy Tips
- Don’t overcrowd the skillet when cooking the shrimp and scallops. This will ensure they cook evenly and don’t steam.
- Taste and adjust the seasoning as needed. Some people prefer a bit more lemon juice or Parmesan cheese.
- If you don’t have fresh parsley, you can substitute with 1 teaspoon of dried parsley.
Heat Control
Medium heat is key for this recipe. High heat will burn the garlic and butter before the shrimp and scallops are cooked through. Low heat will result in overcooked seafood and a watery sauce.
Crunch Factor
While this recipe focuses on a creamy texture, you can add a bit of crunch by topping with toasted breadcrumbs or chopped nuts right before serving.
Pro Kitchen Tricks
- For even faster cooking, use pre-minced garlic and pre-chopped onions.
- Add a pinch of red pepper flakes to the sauce for a little kick.
- A splash of white wine added with the cream elevates the flavor to a whole new level!
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Gift Packaging Ideas
This dish is perfect for potlucks or taking to a friend’s house. Package it in a pretty casserole dish covered with foil or in individual containers for easy serving.
Flavor Variations
🌟 Spicy Shrimp Scampi: Add 1-2 teaspoons of red pepper flakes to the sauce for a spicy kick.
🌟 Garlic Lover’s Delight: Double the amount of garlic for a more intense garlic flavor.
🌟 Lemon Herb Twist: Add 1 tablespoon of chopped fresh dill or thyme to the sauce along with the parsley.
🌟 Creamy Tomato: Stir in 1/2 cup of crushed tomatoes along with the cream for a richer, slightly tangier sauce.
Troubleshooting
- Shrimp/Scallops are rubbery: This likely means they were overcooked. Reduce cooking time and cook over medium heat.
- Sauce is too thin: Simmer the sauce for a few minutes to allow it to thicken. You can also stir in a tablespoon of cornstarch mixed with a little cold water to thicken it.
- Sauce is too thick: Add a little pasta water to thin it out.
FAQ
Q: Can I use frozen shrimp and scallops? A: Yes, but make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.
Q: Can I use a different type of pasta? A: Yes! Fettuccine, spaghetti, or even penne would work well.
Q: Can I make this recipe ahead of time? A: You can prepare the sauce ahead of time and store it in the refrigerator. Cook the pasta and seafood just before serving.
Q: Is this recipe gluten-free? A: No, this recipe uses linguine pasta, which contains gluten. You can substitute gluten-free pasta for a gluten-free version.
Q: What if I don’t have heavy cream? A: You can substitute half-and-half or whole milk, but the sauce will be less creamy.
Conclusion
This Creamy Shrimp and Scallop Pasta is a guaranteed weeknight winner! It’s easy, delicious, and sure to become a family favorite. Give it a try and share your delicious creations with us on RateMyRecipes! Enjoy!
Shrimp Scampi Pasta: Family Dinner Done Right
A delicious and quick shrimp scampi pasta dish that brings flavors of garlic, lemon, and shrimp together, perfect for family dinners.
Ingredients
- 8 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the linguine according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
- Add the minced garlic and red pepper flakes, sautu00e9ing for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes until pink and opaque.
- Pour in the white wine and lemon juice, bringing the mixture to a simmer for about 5 minutes.
- Stir in the lemon zest and remaining butter, mixing until the butter is melted and the sauce is combined.
- Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce and shrimp.
- Remove from heat and stir in the fresh parsley before serving.
Tips
- For extra flavor, add a splash of lemon juice just before serving.
- Pair with a side salad and garlic bread for a complete meal.