Shrimp and Scallop Pasta Rice Sauce
Elevate your weeknight dinner game with this luxurious Shrimp and Scallop Pasta in a Creamy Rice Sauce. This unique recipe combines tender spaghetti or linguine with a velvety, rice-based sauce that's pureed to perfection for a rich, creamy texture. Succulent shrimp and golden-seared scallops take the spotlight, accompanied by a fragrant blend of garlic, white wine, and Parmesan cheese. The addition of fresh parsley and a touch of lemon juice brightens every bite, while the rice-based sauce sets this dish apart from traditional cream-based pasta recipes. Ready in just an hour, this seafood pasta is a restaurant-quality meal that's perfect for special occasions or indulgent family dinners. Serve it hot with crusty bread and a glass of your favorite white wine for a truly unforgettable dining experience. Keywords: shrimp and scallop pasta, creamy rice sauce, seafood pasta, elegant dinner recipe, homemade seafood dish, weeknight dinner ideas.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 8 oz shrimp (peeled and deveined)
- 8 oz scallops
- 1 cup uncooked white rice
- 4 cups chicken or seafood stock
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 cup white wine
- 1 cup heavy cream
- 2 tbsp lemon juice
- 1 cup Parmesan cheese (grated)
- 2 tbsp fresh parsley (chopped)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, rinse the rice under cold water until the water runs clear. Add the rice and chicken or seafood stock to a medium saucepan, and bring to a simmer. Cook until the rice is very soft and liquid is mostly absorbed, about 20-25 minutes. Stir occasionally.
Using an immersion blender or a stand blender, puree the cooked rice until smooth and creamy. Set aside; this will be the base for the rice sauce.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Pat the scallops dry with a paper towel and season with salt and pepper. Sear the scallops for 2 minutes per side until golden brown and just cooked through. Remove from the skillet and set aside.
In the same skillet, add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside with the scallops.
Lower the heat to medium, and add the remaining olive oil and butter to the skillet. Sauté the minced garlic until fragrant, about 1 minute.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
Stir in the pureed rice mixture and heavy cream, mixing until well combined. Simmer for 3-5 minutes, or until the sauce thickens slightly.
Add the grated Parmesan cheese, lemon juice, and reserved pasta water (a little at a time) to reach your desired sauce consistency. Season with additional salt and black pepper to taste.
Toss the cooked pasta into the sauce, ensuring it is well coated. Gently fold in the cooked shrimp and scallops.
Garnish with freshly chopped parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 27.7 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 723 mg | 56% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 545 mg | 12% | |
*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.
