Shrimp and Scallop Pasta

This Shrimp and Scallop Pasta has pan seared scallops and shrimp in a light and creamy Parmesan cheese sauce filled with garlic, roasted red peppers, onion and fresh spinach leaves.

This seafood pasta has really great flavor and the majority of it, other than cooking the pasta, is done in one pan.

This shrimp and scallop pasta recipe makes a great lunch, dinner, or impressive date night meal for two.

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How to make Shrimp Scallop Pasta:

Dice the onion.

Bring a large pot of water to a boil and cook the pasta per package instructions, about 8 or 9 minutes. Drain the pasta and set aside.

Pat dry the scallops and shrimp with paper towel. I buy shrimp that is packaged and is already peeled, deveined, and has tails removed. If you have to do these things yourself the prep time will take longer than the time listed.

Heat the olive oil in a large skillet over medium high heat. 

Sear scallops on each side for approximately 2-1/2 minutes, or until browned.  Transfer to a plate.

Add more olive oil to the skillet if necessary and cook shrimp for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides.  Transfer to the plate with the cooked scallops and set aside.

Add the minced garlic, onions, and red peppers to the oil remaining in the skillet and fry for 1 – 2 minutes.

Reduce heat to medium low heat and add the heavy cream bringing it to a gentle simmer, stirring occasionally. Add salt and pepper to taste.

Stir in the spinach leaves and shredded Parmesan cheese. Allow the sauce to simmer for about a minute until cheese melts.

Sprinkle the herbs and parsley over the mix and stir to combine.

Stir the shrimp, scallops, and cooked pasta into the mixture.

Serve and enjoy.

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Yield: Serves 2

Shrimp and Scallop Pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This Shrimp and Scallop Pasta has pan seared scallops and shrimp in a light and creamy Parmesan cheese sauce filled with garlic, roasted red peppers, onion and fresh spinach leaves.

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Ingredients

• 1/2 cup uncooked pasta
• 1 Tablespoon olive oil
• 3 teaspoons jarred minced garlic
• 8 large shrimp (I buy peeled, deveined, tails off)
• 6 sea scallops
• 1/2 small yellow onion
• 1/4 cup jarred roasted red peppers - drained (or sun-dried tomatoes, or halved grape tomatoes)
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 1/2 cups baby spinach leaves
• 1/3 cup shredded Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 Tablespoon fresh chopped parsley

Instructions

1. Dice the onion.
2. Bring a large pot of water to a boil and cook the pasta per package instructions, about 8 or 9 minutes. Drain the pasta and set aside.
3. Pat dry the scallops and shrimp with paper towel.
4. Heat the olive oil in a large skillet over medium high heat. 
5. Sear scallops on each side for approximately 2-1/2 minutes, or until browned.  Transfer to a plate.
6. Add more olive oil to the skillet if necessary and cook shrimp for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides.  Transfer to the plate with the cooked scallops and set aside.
7. Add the minced garlic, onions, and red peppers to the oil remaining in the skillet and fry for 1 - 2 minutes.
8. Reduce heat to medium low heat and add the heavy cream bringing it to a gentle simmer, stirring occasionally. Add salt and pepper to taste.
9. Stir in the spinach leaves and shredded Parmesan cheese. Allow the sauce to simmer for about a minute until cheese melts.
10. Sprinkle the herbs and parsley over the mix and stir to combine.
11. Stir the shrimp, scallops, and cooked pasta into the mixture. Serve and enjoy.

Notes

• I buy shrimp that is packaged and is already peeled, deveined, and has tails removed. If you have to do these things yourself the prep time will take longer than the time listed.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  T-Fal Specialty 3 Quart Handy Pot w/Glass Lid
• 
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• 
  T-fal Saute Skillet with Lid, Dishwasher Safe Nonstick Pan, 5 Quart, Black

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 526Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 139mgSodium: 954mgCarbohydrates: 31gFiber: 5gSugar: 5gProtein: 27g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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