Ingredients
Scale
- 300g pasta (spaghetti, linguine, or fettuccine)
- 200g shrimp, peeled and deveined
- 200g scallops, cleaned and halved if large
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 200ml heavy cream
- 50g Parmesan cheese, grated
- 1/2 cup white wine (optional)
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Red pepper flakes (optional, for a little heat)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to the package instructions until al dente. Once cooked, drain the pasta, saving a small cup of pasta water for later use. Set the pasta aside. - Prepare the Seafood:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp and scallops, seasoning with salt and pepper. Cook the seafood for 2-3 minutes on each side until it turns opaque and is fully cooked. Remove the seafood from the skillet and set it aside. - Make the Creamy Sauce:
In the same skillet, add the minced garlic and chopped onion. Sauté them for about 2 minutes until fragrant and translucent. Pour in the white wine (if using) and let it simmer for 2 minutes to reduce. Add the heavy cream and bring it to a gentle simmer. Let the sauce cook for 5 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese and lemon juice, and season with salt and pepper to taste. - Combine Pasta and Seafood:
Once the sauce has thickened, return the cooked seafood to the skillet. Add the pasta and toss everything together, ensuring the pasta is coated with the creamy sauce. If the sauce is too thick, gradually add some reserved pasta water to adjust the consistency. - Serve:
Serve the seafood pasta hot, garnished with fresh parsley and red pepper flakes if desired. Enjoy this creamy, flavorful dish with your favorite side salad or garlic bread!