So, you want to feel fancy but also maybe just eat on the couch in sweatpants? Welcome to my world. This Creamy Shrimp and Scallop Pasta is that perfect sweet spot between “I tried really hard” and “I totally threw this together in 30 minutes because I forgot about dinner again.” It’s rich, it’s decadent, and it’s surprisingly simple to pull off, which means you get all the credit without any of the actual effort. You’re welcome.

The first time I made this, I was feeling all Martha Stewart-esque. You know, apron on, glass of wine, classical music playing (mostly to drown out the kids screaming about who got the last goldfish cracker). My husband, bless his cotton socks, walked into the kitchen, sniffed the air like a bloodhound, and then promptly asked, “Are we having fancy fish sticks tonight?” I almost threw a scallop at him. He meant well, I think. He just has a very… practical approach to seafood. Anyway, he devoured it, so I consider that a win. Even if he still thinks scallops are just really round, fancy shrimp. My life is a constant battle against culinary ignorance, people.

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Why You’ll Love This Creamy Shrimp and Scallop Pasta

– Reason 1: It’s deceptively quick. You can whip this up faster than your significant other can decide what to stream, meaning dinner is served before anyone gets hangry enough to start talking politics.
– Reason 2: It tastes like you spent way more than 30 minutes on it. We’re talking “restaurant-quality” without the awkward small talk or the bill. Keep that secret locked down.
– Reason 3: Scallops and shrimp. Together. In a creamy sauce. It’s basically a seafood party in your mouth, and everyone’s invited (especially you, in your aforementioned sweatpants).
– Reason 4: It’s pasta. Need I say more? It’s the ultimate comfort food, elevated just enough to make you feel like you’ve got your life together, even if you’re still trying to find matching socks.
– Reason 5: You get to feel super accomplished without actually doing much. Pat yourself on the back, you culinary genius.

Time-Saving Hacks

– Buy pre-minced garlic. Your Italian grandmother might disown you, but your future self (the one with clean hands) will send a thank you card.
– Don’t dirty another bowl. Drain your pasta and then just toss it right back into the pot you cooked it in, along with the sauce. One less thing to scrub, baby!
– Use frozen shrimp and scallops. Just make sure they’re thawed. Or, if you’re really living on the edge, mostly thawed. What’s a little extra water in the pan between friends? Adds character.
– If you’re feeling extra lazy (and who isn’t?), consider a jarred Alfredo sauce as your base and just jazz it up with the garlic, wine, and cheese. Don’t tell anyone. I won’t.

Serving Ideas

– A crusty baguette or some garlic bread to mop up every last drop of that glorious sauce. Because wasting sauce is a crime, punishable by sad face emojis.
– A simple green salad with a vinaigrette. You know, to pretend you’re getting all your food groups in. It makes the pasta feel less guilty, which is really its only job.
– A crisp white wine (Sauvignon Blanc or Pinot Grigio are my go-tos). Especially if the day involved multiple toddler tantrums or a particularly frustrating work email chain. Consider it medicine.
– Or, honestly, just a fork. Sometimes, you just want the main event and can’t be bothered with supporting acts. No judgment here.

What to Serve It With

– A big ol’ hunk of crusty bread.
– A light, leafy green salad.
– Your favorite glass of white wine (or whatever gets you through Tuesday).

Tips & Mistakes

– Don’t overcook your seafood! Shrimp go from perfectly pink to rubbery in about 0.2 seconds. Scallops are even faster. Seriously, watch them like a hawk. Your future self will thank you for not serving up bouncy balls.
– Don’t overcrowd the pan. I know, you want to cook everything at once because you’re a busy person. But if you cram all the shrimp and scallops in there, they’ll steam instead of sear, and you’ll miss out on that beautiful golden crust. Cook in batches, trust me. Yes, this pan is too small. No, I won’t wash fewer dishes.
– Pasta water is liquid gold. Before you drain all your pasta, scoop out a cup of that starchy goodness. It’s the secret ingredient for making your sauce silky smooth and helping it cling to the pasta like a long-lost friend.
– Taste as you go! This isn’t just a suggestion; it’s a life philosophy. Season your seafood, season your sauce, then season it again. Bland food is a tragedy we can avoid.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Creamy Shrimp and Scallop Pasta