Creamy Shrimp and Scallop Pasta
This creamy pasta dish features succulent shrimp and scallops, perfect for a special dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 oz fettuccine pasta Can substitute with linguine.
- 1 lb shrimp, peeled and deveined Fresh or frozen will work.
- 0.5 lb scallops
- 2 tbsp butter Use unsalted for better control of saltiness.
- 3 cloves garlic, minced Adjust to taste.
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated Freshly grated is preferred.
- 1 cup spinach, fresh Can substitute with kale.
- 1 tbsp olive oil
- 1 tsp salt Adjust as necessary.
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes Optional for a bit of spice.
Instructions
Preparation Steps
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat until melted.
- Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Introduce the shrimp and scallops to the skillet; cook until shrimp is pink and scallops are opaque, around 3-4 minutes.
- Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes.
- Stir in the grated Parmesan, salt, pepper, and red pepper flakes. Mix until smooth.
- Fold in fresh spinach; allow it to wilt for 1-2 minutes.
- Add the cooked fettuccine to the sauce, tossing to coat evenly.
- Serve hot, garnished with more Parmesan if desired.
Notes
This dish pairs well with a light salad. For extra flavor, consider adding lemon zest.