Description
This delightful Seafood Pasta with Shrimp and Scallops combines tender shellfish with a creamy garlic white wine sauce, tossed perfectly with spaghetti. Ready in just 35 minutes, it’s an elegant yet simple dish ideal for seafood lovers looking for a quick, flavorful dinner.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Seafood
- 1 pound shrimp, peeled and deveined
- 1 pound scallops
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Heat olive oil: In a large skillet, warm the olive oil over medium heat until shimmering.
- Sauté garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook seafood: Add the shrimp and scallops to the skillet. Cook for 3-4 minutes or until the shrimp turn pink and scallops are opaque and slightly firm.
- Simmer with white wine: Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly and develop flavor.
- Add cream: Stir in the heavy cream, combining well with the seafood mixture. Cook for another 2 minutes until the sauce thickens slightly.
- Season: Season the sauce with salt and pepper to taste, adjusting seasoning as needed.
- Toss pasta and seafood: Add the cooked spaghetti to the skillet and toss everything together to coat the pasta evenly with the sauce.
- Garnish and serve: Sprinkle the chopped fresh parsley over the pasta before serving for a fresh, vibrant finish.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Do not overcook the scallops and shrimp to avoid rubbery texture.
- Add a pinch of red pepper flakes if you like a little heat.
- Fresh parsley can be substituted with basil or chives for a different herbal note.
- To make it dairy-free, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Serve immediately to enjoy the dish at its best texture and flavor.
