Weekday Creamy Seafood Pasta
Indulge in a quick and luxurious dinner with Weekday Creamy Seafood Pasta, the perfect solution for busy nights without sacrificing flavor. This elegant yet approachable pasta dish features tender shrimp and bay scallops simmered in a luscious garlic-infused cream sauce, made velvety with parmesan cheese and enhanced with a hint of fresh lemon for brightness. With just 30 minutes from prep to plate, this recipe effortlessly transforms simple pantry staples like spaghetti, heavy cream, and olive oil into a restaurant-quality meal. A sprinkle of fresh parsley and optional red pepper flakes adds the perfect finishing touch to this comforting, seafood-packed pasta. Ideal for weeknight dinners or a romantic date night at home, this dish is sure to impress with its creamy, savory goodness.
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Recipe Information
Ingredients
- 12 oz pasta (spaghetti, linguine, or fettuccine)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 8 oz raw shrimp, peeled and deveined
- 6 oz bay scallops
- 1 cup heavy cream
- 3 oz parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat until the butter melts.
Add the minced garlic and sauté for 1 minute until fragrant, stirring often to avoid burning.
Add the shrimp and scallops to the skillet. Cook for 3–4 minutes, stirring occasionally, until the seafood is opaque and cooked through. Remove the seafood from the skillet and set aside.
Pour the heavy cream into the skillet. Bring it to a gentle simmer, stirring frequently.
Gradually whisk in the parmesan cheese until it melts completely, creating a smooth and creamy sauce.
Stir in the lemon juice, salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Return the cooked seafood to the skillet, along with the cooked pasta. Toss to combine, coating the pasta and seafood evenly with the sauce.
If the sauce is too thick, add reserved pasta water, a little at a time, until you reach your desired consistency.
Remove from heat and sprinkle the dish with fresh parsley before serving.
Serve immediately with extra grated parmesan on the side, if desired.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 338 mg | 7% | |
*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.
