Seafood and Artichoke Heart Ecstasy
Dive into culinary indulgence with "Seafood and Artichoke Heart Ecstasy," a creamy, luxurious pasta dish that brings the ocean straight to your plate. This recipe harmoniously blends tender shrimp, succulent scallops, and sweet lump crab meat with the delicate tang of artichoke hearts, all enveloped in a rich Parmesan-infused cream sauce. A splash of dry white wine and a hint of red pepper flakes elevate the flavors, while fresh parsley and a touch of lemon juice provide a bright, zesty finish. Perfectly paired with linguine or fettuccine, this quick and elegant seafood pasta comes together in just 45 minutes, making it ideal for a romantic dinner or special occasion. Impress your taste buds with this unforgettable restaurant-quality meal at home!
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 0.5 lb scallops
- 0.5 lb cooked lump crab meat
- 1 cup canned artichoke hearts (quartered)
- 3 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon juice
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz pasta (e.g., linguine or fettuccine)
- 4 qt water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt and cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, pat the shrimp and scallops dry with paper towels and season lightly with salt and pepper.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the shrimp and scallops to the skillet in a single layer. Cook for 2-3 minutes per side, until they are opaque and slightly golden. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
Deglaze the pan with the white wine, scraping up any browned bits. Let the wine simmer for 1-2 minutes to slightly reduce.
Add the artichoke hearts and cook for 2 minutes, stirring occasionally to coat them evenly in the sauce.
Pour in the heavy cream and stir to combine. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly.
Stir in the Parmesan cheese, lemon juice, and reserved pasta water a little at a time, adjusting to your desired sauce consistency.
Return the shrimp, scallops, and crab meat to the skillet, tossing gently to coat in the sauce. Taste and season with additional salt and pepper if necessary.
Add the cooked pasta to the skillet and toss with the seafood and sauce until fully combined.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1387 mg | 462% | |
| Sodium | 6367 mg | 277% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 6.7 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1146 mg | 88% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3246 mg | 69% | |
*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.
