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- 8 oz fettuccine or linguine - 12 oz shrimp, peeled and deveined - 8 oz scallops, cleaned - 2 tablespoons olive oil - 3 cloves garlic, minced I love using fettuccine or linguine for this dish. They hold sauce well and pair nicely with shrimp and scallops. Fresh shrimp and scallops are key. They add sweetness and a lovely texture. Use olive oil to sauté the garlic, as it brings out rich flavors. - 1 small onion, finely chopped - 1 cup cherry tomatoes, halved - 1 teaspoon lemon zest - 2 tablespoons lemon juice - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste Cherry tomatoes add a burst of sweetness. The onion gives depth to the dish. Lemon zest and juice brighten the flavors. If you like heat, add red pepper flakes. Adjust salt and pepper to make it just right. - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Basil leaves add freshness and color. Grated Parmesan cheese enhances the dish with savory notes. Serve this dish in large bowls, drizzled with olive oil for shine. For a pop of color, add whole basil leaves on top. You can find the full recipe for more details on cooking this delightful seafood pasta. First, cook your fettuccine or linguine. Follow the package directions. You want it al dente, firm but cooked through. Once done, drain the pasta and set it aside. Remember to reserve half a cup of the pasta water. This water helps later to adjust the sauce's thickness. Now, let’s heat some olive oil in a large skillet over medium heat. Add minced garlic and finely chopped onion. Sauté them until the onion looks translucent. This takes about 3 to 4 minutes. Next, toss in halved cherry tomatoes. Cook them until they soften, which should take about 2 to 3 minutes. Time for the star of the dish: the shrimp and scallops. Add them to the skillet. Cook for about 4 to 5 minutes. Keep an eye on them! The shrimp should turn pink, and the scallops need to be opaque. Overcooking can make them tough, so check them closely. Pour in the heavy cream next. Stir it well to mix. Add lemon zest, lemon juice, and red pepper flakes if you like some heat. Season with salt and pepper to taste. Let this simmer for 2 to 3 minutes. You want a nice creamy sauce, not too thick but not too runny. Add the cooked pasta to the skillet. Toss it gently with the sauce and seafood. If the sauce feels too thick, use that reserved pasta water. Add it slowly until you reach the texture you want. For serving, plate the pasta in large bowls. Garnish it with fresh basil leaves and a sprinkle of grated Parmesan cheese. A drizzle of olive oil adds a nice shine. This not only enhances the look but also adds flavor. Enjoy your savory seafood pasta! For the full recipe, check the details above. When you cook seafood pasta, always use fresh seafood. Fresh shrimp and scallops taste better. Look for shrimp that smells like the sea, not fishy. Scallops should be firm and slightly sweet. Avoid any seafood with a strong odor. For shrimp, cook them until they turn pink. Scallops need about 4-5 minutes to get opaque. Don’t overcook them. They can get tough if you do. To achieve a creamy sauce, use heavy cream. Start with the cream on low heat. Stir often to avoid burning. Add lemon juice and zest for brightness. Red pepper flakes add a nice kick, but use them sparingly. If the sauce is too thick, slowly add reserved pasta water. This will help it coat the pasta nicely. Taste and adjust the salt and pepper to your liking. You can prepare some parts of the dish in advance. Cook the pasta and seafood separately. Store them in airtight containers. This makes it easy to combine them later. When you reheat, do it gently on low heat. Add a splash of cream or pasta water to keep it moist. This helps maintain the dish's flavor and texture. For a quick meal, this can save you time! For the full recipe, check out Ocean's Bounty Seafood Pasta. {{image_2}} You can switch the shrimp and scallops for other seafood. Try using crab, mussels, or even squid. Each option gives a new flavor. If you prefer no meat, use mushrooms or eggplant. Both options add depth and texture to the dish. Add fresh herbs like parsley or dill for bright flavors. You can also use spices like paprika or saffron for a twist. Feel free to mix in vegetables like spinach or bell peppers. These not only add color but also boost nutrition. If you're gluten-free, use gluten-free pasta made from rice or quinoa. This pasta works well and keeps the dish tasty. For a dairy-free version, replace heavy cream with coconut milk or a nut-based cream. Both options keep the sauce rich without dairy. You can find many ideas in the Full Recipe. To store leftover seafood pasta safely, place it in a shallow container. Cover it tightly with a lid or plastic wrap. This keeps air out and helps maintain freshness. Leftover seafood pasta lasts up to three days in the fridge. Always cool the pasta to room temperature before refrigerating. This helps prevent bacteria growth. You can freeze seafood pasta for later use. To do this, let it cool completely. Then, transfer it to a freezer-safe container. Be sure to leave some space for expansion. Seafood pasta can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove, adding a splash of water or cream to restore moisture. To avoid foodborne illnesses, always use clean hands when handling food. Ensure your containers are clean and dry. Glass or BPA-free plastic containers work best for storage. Label your containers with the date to track freshness. Discard any leftovers that look or smell off. Keeping these tips in mind helps you enjoy your savory seafood pasta safely. Don't forget to check out the Full Recipe for more fun details! To enhance the taste, try adding fresh herbs. Basil, parsley, or dill can brighten the dish. You can also use homemade broth instead of water for the pasta. This adds great depth to the flavors. A splash of white wine while cooking the seafood gives a nice touch. Adding more lemon juice can also increase the zest. Yes, you can use alternatives like coconut milk or a cashew cream. These options will keep the dish creamy and rich without using heavy cream. For a lighter sauce, use vegetable broth with a splash of milk. This will still allow for a delicious flavor without the heaviness of cream. Reheat your pasta in a pan over low heat. Add a splash of water or broth to keep it moist. Stir gently to avoid overcooking the seafood. You can also use a microwave, but cover the dish to trap steam. This helps to keep the pasta from drying out. A light salad with mixed greens and a vinaigrette works well. Garlic bread is another great choice, adding crunch and flavor. You could also serve steamed vegetables like asparagus or green beans. They add color and nutrition to your meal. This dish takes about 30 minutes to make. You’ll spend around 15 minutes preparing the ingredients. The cooking time is about 15 minutes as well. This makes it a quick and tasty option for dinner. Yes, this dish is great for meal prep. You can cook everything ahead and store it in portions. Just keep the seafood and pasta separate until you are ready to eat. This helps keep the pasta from soaking up too much sauce. Enjoy this dish even on busy days! This blog post has shown you how to make a delicious seafood pasta with shrimp and scallops. We covered ingredients, step-by-step instructions, and helpful tips. You learned how to choose fresh seafood and achieve that creamy sauce. Plus, there are ideas for making it ahead and storing leftovers. Seafood pasta is not just a meal; it's an experience. Enjoy creating your dish with your personal touch!

Seafood Pasta with Shrimp and Scallops

Dive into a culinary adventure with Ocean's Bounty Seafood Pasta! This delicious recipe features succulent shrimp and scallops, combined with creamy sauce and fresh tomatoes, all tossed with fettuccine or linguine. Perfect for cozy dinners or impressing guests, this dish is easy to prepare in just 30 minutes. Discover how to create this flavorful seafood delight that will leave everyone craving more. Click through to find the full recipe and tips!
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Ingredients
  

8 oz fettuccine or linguine

12 oz shrimp, peeled and deveined

8 oz scallops, cleaned

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 cup cherry tomatoes, halved

1 cup heavy cream

1 teaspoon lemon zest

2 tablespoons lemon juice

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

Cook the fettuccine or linguine according to package directions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

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

      Add the halved cherry tomatoes to the skillet and cook until they start to soften, about 2-3 minutes.

        Stir in the shrimp and scallops, cooking for 4-5 minutes or until the shrimp turns pink and the scallops are opaque.

          Pour in the heavy cream and stir well to combine. Add the lemon zest, lemon juice, red pepper flakes (if using), and season with salt and pepper. Let the sauce simmer for 2-3 minutes.

            Next, add the cooked pasta to the skillet, tossing gently to coat the noodles with the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.

              Remove from heat and let it sit for a minute to allow the flavors to meld.

                Serve immediately, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: Serve the pasta in large bowls, drizzling a little extra olive oil on top for shine and adding a few whole basil leaves for a pop of color.