Winter White Seafood Pasta
Indulge in the creamy, decadent flavors of Winter White Seafood Pasta, a luxurious dish that brings together tender shrimp, succulent sea scallops, and perfectly cooked linguine or fettuccine in a velvety white wine and Parmesan cream sauce. This comforting recipe is enhanced with fragrant garlic, a pop of fresh lemon zest, and a sprinkling of chopped parsley for a vibrant finish. Perfect for cozy winter evenings or elegant dinner gatherings, this pasta is ready in just 40 minutes, making it an impressive yet approachable choice. Pair this seafood pasta with a glass of dry white wine, and savor every bite of this restaurant-quality meal in the comfort of your home. Keywords: seafood pasta, creamy white wine sauce, shrimp and scallops, easy winter pasta, Parmesan cream sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz linguine or fettuccine pasta
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 large garlic cloves, minced
- 8 oz medium shrimp, peeled and deveined
- 8 oz sea scallops
- 1 cup dry white wine
- 1.5 cups heavy cream
- 0.5 cup Parmesan cheese, finely grated
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- to taste kosher salt
- to taste fresh cracked black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set it aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the scallops and cook for 2-3 minutes per side until golden and opaque. Remove from the skillet 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 fully cooked. Remove from the skillet and set aside with the scallops.
Reduce the heat to medium and add the remaining butter to the skillet. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the white wine, scraping the bottom of the skillet to deglaze it, and let it simmer for 2-3 minutes until reduced by half.
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened.
Add the Parmesan cheese and lemon zest to the sauce, stirring until the cheese is melted and the sauce is smooth.
Return the cooked scallops and shrimp to the skillet, tossing them gently in the sauce to coat.
Add the drained pasta to the skillet, tossing to combine with the seafood and sauce. If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Season with salt and freshly cracked black pepper to taste. Sprinkle the chopped parsley over the pasta and serve immediately.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.1 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1537 mg | 118% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1908 mg | 41% | |
*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.
