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Seafood pasta dishes have long been a staple in coastal cuisine, celebrated for their ability to combine the fresh flavors of the ocean with the comforting embrace of pasta. One standout recipe that epitomizes this culinary art is the Ocean’s Bounty Shrimp and Scallop Seafood Pasta. This dish captures the essence of the sea, bringing together succulent shrimp and tender scallops, harmoniously paired with fettuccine pasta. Not only is this dish a feast for the senses, but it also showcases the versatility of seafood, making it an ideal choice for both special occasions and casual family dinners.

Shrimp and Scallop Seafood Pasta

Discover the delightful Ocean’s Bounty Shrimp and Scallop Seafood Pasta, a perfect blend of succulent shrimp and tender scallops tossed with creamy fettuccine. This dish is not only a feast for the senses but also a nourishing option, rich in lean protein and omega-3 fatty acids. With fresh ingredients like garlic, tomatoes, and white wine, every bite is bursting with flavor. Ideal for special occasions or family dinners, this simple yet elegant recipe showcases the best of coastal cuisine. Bring the taste of the ocean to your table!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

1 lb scallops, patted dry

3 tbsp olive oil, divided

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup heavy cream

1 cup seafood broth (or chicken broth)

1/2 cup white wine (such as Sauvignon Blanc)

1 lemon, zested and juiced

1 tsp red pepper flakes (adjust to taste)

Salt and pepper, to taste

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

    Sear the Seafood: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. When hot, add the shrimp and scallops in a single layer. Season with salt and pepper. Sear for about 2-3 minutes on each side until golden brown and just cooked through. Remove the seafood from the skillet and transfer it to a plate. Set aside.

      Sauté Garlic and Tomatoes: In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the halved cherry tomatoes and red pepper flakes, cooking until the tomatoes are soft and beginning to burst, about 3-4 minutes.

        Make the Sauce: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes until slightly reduced. Stir in the seafood broth and heavy cream, mixing well. Bring the sauce to a gentle boil, then reduce heat and let simmer for about 5 minutes, letting it thicken slightly.

          Combine Pasta and Seafood: Stir in the lemon zest, lemon juice, salt, and pepper to taste. Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

            Finish and Serve: Gently fold in the seared shrimp and scallops, allowing them to heat through without overcooking. Remove from heat and stir in the grated Parmesan cheese until melted and well incorporated.

              Garnish and Enjoy: Serve the pasta in bowls, garnished with chopped parsley and fresh basil leaves for an extra pop of flavor.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings