Creamy Seafood with Angel Hair Pasta
Indulge in the decadence of Creamy Seafood with Angel Hair Pasta, a luxurious dish that brings the flavors of the ocean straight to your table. This recipe combines tender shrimp and golden-seared scallops with a rich, velvety Parmesan cream sauce infused with garlic, lemon, and a hint of spice from optional red pepper flakes. Tossed with delicate angel hair pasta, the dish achieves the perfect balance of lightness and indulgence. Ready in just 35 minutes, this one-pan seafood pasta is ideal for both weeknight dinners and special occasions. Garnished with fresh parsley for a burst of color and freshness, it's a feast that's as elegant as it is comforting.
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Recipe Information
Ingredients
- 12 oz Angel hair pasta
- 12 Large shrimp, peeled and deveined
- 8 Sea scallops
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 cup Chicken or seafood stock
- 2 tbsp Lemon juice, freshly squeezed
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- 0.5 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
Pat the shrimp and scallops dry with a paper towel. Season with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the scallops and cook for 2 minutes on each side until golden brown. Remove scallops from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil and add the shrimp. Cook for 1-2 minutes per side until just pink and cooked through. Remove the shrimp and set aside with the scallops.
Lower the heat to medium and add the remaining butter to the skillet. Stir in the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken or seafood stock to deglaze the skillet, scraping up any browned bits from the bottom. Simmer for 1-2 minutes.
Reduce the heat to low and add the heavy cream. Stir to combine and bring the mixture to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Add lemon juice, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
Gently return the cooked shrimp and scallops to the skillet, tossing them in the sauce to coat. Let them warm through for 1-2 minutes.
Add the cooked angel hair pasta to the skillet and toss to combine, ensuring the pasta is evenly coated in the sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until the desired consistency is achieved.
Remove from heat, sprinkle with fresh parsley, and serve immediately. Enjoy!
Nutrition Facts
Calories |
5134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2758 mg | 919% | |
| Sodium | 10750 mg | 467% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 13.1 g | ||
| Protein | 485.9 g | 972% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1821 mg | 140% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5496 mg | 117% | |
*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.
