Creamy Shrimp and Scallop Pasta

Succulent shrimp and tender scallops simmered in a garlicky cream sauce with a hint of lemon and tossed with hot pasta.

Course Main Dishes

Cuisine American

Keyword bay scallops, Cream Cheese, cream sauce, cusine, dinner, fettuccini, fettucini, fettucinie, Food, garlic, italian, linguine, pasta, Prawns, scallops, seafood, shellfish, shrimp, sour cream

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Ingredients

Ingredients:

1/2 pound dried pasta such as linguine or fettuccine
1 tablespoon olive oil
2 cloves garlic minced
1 shallot chopped
juice of 1 lemon
1/2 cup sour cream
2 tablespoons softened cream cheese cut into pieces
1/4 cup reserved pasta water
1/2 pound bay scallops
1/2 pound 51-60 count prawns
kosher salt and fresh cracked pepper
handful of chopped parsley

Instructions

Bring a large pot of water to boil for the pasta. Cook pasta according to package directions. Reserve 1/4 cup of pasta water. Strain and set aside.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook shallots and garlic just until softened, about 3 minutes. Squeeze in lemon juice, cook 1 minute.
Stir in the sour cream, cream cheese and reserved pasta water. Cook until the cheese melts.
Add seafood to the cream sauce and cook for 3-5 minutes or until shrimp turn pink. Season to taste with salt and pepper. (Note: It is ok if the sauce boils slightly)
Toss in pasta until coated. Reduce heat and let simmer for 5-7 minutes or until the pasta absorbs most of the sauce. Sprinkle with parsley and toss once more before serving.
Serve immediately.

Notes

Although the cream sauce makes this meal a splurge, you can still get your veggies if you serve it with a nice salad, it is the perfect compliment. Enjoy!