Cheesy Shrimp and Scallops Pasta
Dive into a bowl of indulgence with this Cheesy Shrimp and Scallops Pasta, a luxurious seafood pasta dish that's equal parts creamy, cheesy, and flavorful. Tender fettuccine is enveloped in a velvety sauce made with Parmesan, mozzarella, and Pecorino Romano cheeses, infused with the vibrant zest of lemon and the aromatic kick of garlic. Golden-seared sea scallops and succulent shrimp elevate the dish, bringing a touch of oceanic elegance to every bite. Finished with fresh parsley and optional red pepper flakes for a hint of heat, this recipe is perfect for impressing guests or treating yourself to an elevated dinner at home. Ready in just 40 minutes, this seafood pasta masterpiece is a must-try for lovers of creamy comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 12 oz fettuccine (or pasta of choice)
- 8 oz large shrimp, peeled and deveined
- 8 oz sea scallops, cleaned
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Pecorino Romano cheese
- 1 tbsp lemon zest
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the rest. Set aside.
Pat the shrimp and scallops dry with a paper towel. Season them with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side, until golden brown and opaque. Remove scallops and set aside.
In the same skillet, add another tablespoon of olive oil and the shrimp. Cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp and set aside.
Lower the heat to medium and add the butter to the skillet. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
Slowly stir in the heavy cream and bring to a gentle simmer. Let it cook for about 2-3 minutes, stirring occasionally.
Whisk in the Parmesan cheese, mozzarella cheese, and Pecorino Romano cheese until smooth and melted. If the sauce becomes too thick, add reserved pasta water, a few tablespoons at a time, to reach the desired consistency.
Add the lemon zest, crushed red pepper flakes (if using), and the remaining salt and black pepper to the sauce. Stir to combine.
Return the cooked shrimp and scallops to the skillet, along with the cooked pasta. Toss to coat everything evenly in the sauce.
Remove the skillet from the heat, sprinkle the dish with fresh parsley, and gently toss one last time.
Serve immediately in bowls or on plates, garnished with additional parsley or grated cheese if desired.
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 7873 mg | 342% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 3.6 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3399 mg | 261% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
