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To make this savory shrimp scallop pasta, gather these ingredients: - 8 oz spaghetti or fettuccine - 1 lb shrimp, peeled and deveined - 1 lb scallops, patted dry - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1/2 cup heavy cream - 1/2 lemon, juiced - 1 teaspoon red pepper flakes (adjust to taste) - Salt and black pepper to taste - 1/4 cup fresh parsley, chopped - Grated Parmesan cheese for serving When cooking seafood, you may wonder whether to use fresh or frozen. Fresh seafood often has better flavor. It also has a firmer texture. However, frozen seafood is often just as good. It can be more convenient. It’s typically frozen right after catch, which locks in freshness. Choose what works best for your schedule and budget. Quality matters when it comes to seafood. Look for shrimp and scallops that are firm and smell fresh, not fishy. If possible, buy from local markets or trusted suppliers. Sustainable seafood options are best for the ocean and the environment. Check labels for certifications like MSC or ASC to ensure you make a good choice. For the full recipe, check out Shrimp & Scallop Delight Pasta. Start by gathering all your ingredients. This helps you work faster and stay organized. You will need shrimp, scallops, pasta, and some tasty veggies. Ensure your seafood is fresh for the best flavor. Rinse the shrimp and pat the scallops dry with a paper towel. This step helps them sear nicely. Fill a large pot with water and add a good amount of salt. Bring it to a boil over high heat. Once boiling, add either spaghetti or fettuccine. Cook according to the package instructions until the pasta is al dente. This usually takes about 8 to 10 minutes. Before draining, save one cup of the pasta water. This water is starchy and helps your sauce stick to the pasta. Drain the pasta and set it aside. Grab a large skillet and heat two tablespoons of olive oil over medium-high heat. When the oil is hot, add the scallops. Cook them for about 2 to 3 minutes on each side. They should be golden brown and opaque when done. Once cooked, take them out of the skillet and set them aside. In the same skillet, add one tablespoon of olive oil. Then, add minced garlic and let it cook for about 30 seconds. You want it fragrant but not burnt. Next, toss in the halved cherry tomatoes and red pepper flakes. Cook for about 3 to 4 minutes until the tomatoes start to soften. Now, lower the heat and pour in the heavy cream. Stir well to mix everything. Add the lemon juice, salt, and black pepper. Let the sauce simmer for about 2 to 3 minutes. It should thicken slightly. Return the scallops to the skillet. Add the cooked pasta and shrimp, tossing gently to combine. If the sauce seems too thick, add a bit of the reserved pasta water. Cook for another 2 minutes until the shrimp turn pink and everything is warm. Finish with a sprinkle of fresh parsley. For the full recipe, you can check out the details above. Enjoy your flavorful shrimp scallop pasta! To make a great sauce, start with good ingredients. Use fresh garlic for a bright flavor. The cherry tomatoes add sweetness and color. When you add the heavy cream, stir slowly. This helps mix the flavors well. Let the sauce simmer for a few minutes. This will thicken it just right. Don't forget to taste and adjust the salt and pepper. Cooking the pasta to al dente is key. This means it should be firm to the bite. Follow the package instructions carefully. Remember to save some pasta water. You can use it later to help the sauce cling to the pasta. If the pasta feels too dry, add a splash of the reserved water. Seasonings can change the dish. Red pepper flakes give a nice kick. Adjust the amount based on your taste. Fresh parsley adds color and freshness. A squeeze of lemon brightens the whole dish. Don't be shy with the seasonings; they make the meal sing. For a fuller flavor, consider adding a pinch of smoked paprika or a dash of Italian herbs. For the full recipe, check out Shrimp & Scallop Delight Pasta. {{image_2}} You can swap the shrimp or scallops for other seafood. Try using crab meat or lobster for a rich taste. You can also use fish like tilapia or cod for a lighter dish. Just make sure to adjust cooking times. Fish cooks faster than shrimp or scallops. This way, you keep the meal quick and easy. If you want a vegetarian or vegan dish, try using mushrooms instead of seafood. Portobello or oyster mushrooms give a meaty texture. You can also use tofu for added protein. For a seafood taste, consider seaweed or vegan fish alternatives. These options keep the dish flavorful and unique without any animal products. Adding veggies boosts the nutrition of your pasta. Spinach, kale, or zucchini work well. You can toss in bell peppers, broccoli, or asparagus for color and crunch. Sauté them with garlic before adding the sauce. This makes your dish not only tasty but also vibrant and healthy. Don’t forget to adjust cooking times for each vegetable to keep them tender yet crisp. You can find the full recipe for this delicious shrimp and scallop pasta linked above. After you enjoy your shrimp scallop pasta, store any leftovers right away. Place them in an airtight container. This helps keep the dish fresh. You can store it in the fridge for up to three days. Make sure to cool it down first. This way, it doesn’t raise the fridge temperature. When you want to reheat your pasta, do it gently. Heat it in a skillet over medium heat. Add a splash of water or extra cream. This keeps the pasta from drying out. Stir often until it’s warm. You can also use a microwave, but cover it to keep moisture in. Heat in short bursts and stir in between. If you want to save your pasta for later, freezing is a good choice. First, let the dish cool completely. Then, place it in a freezer-safe container. You can keep it in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as described above. Enjoy the flavors again! For the full recipe, check out the detailed steps. To prevent overcooking shrimp and scallops, watch the cooking time closely. Shrimp cook quickly, taking only about 2-3 minutes. You want them to turn pink and opaque. Scallops also need just 2-3 minutes on each side. Remove them from the heat when they are firm but tender. Keep in mind, they will continue to cook even after you take them off the stove. Yes, you can use other types of pasta for shrimp scallop pasta. While spaghetti and fettuccine are classic choices, feel free to try penne, linguine, or even gluten-free pasta. Each type has its own texture, which can change how the sauce clings to it. Just make sure to cook the pasta al dente for the best results. A crisp white wine pairs well with shrimp scallop pasta. Look for a Sauvignon Blanc or Pinot Grigio. These wines have bright acidity that complements seafood. If you prefer red, a light Pinot Noir works too. Just remember, the best wine is one you enjoy sipping while you eat! For the full experience, try serving your favorite wine alongside the dish for a delightful dinner. This blog post guides you through making shrimp and scallop pasta. You learned about key ingredients, like fresh seafood and quality sourcing. The step-by-step instructions help you prepare, cook, and sauté with ease. Tips ensure you get the perfect sauce and pasta texture. I shared variations for different diets and how to store leftovers. Cooking can be simple and fun. With these insights, you can enjoy a tasty meal with confidence.

Shrimp Scallop Pasta

Looking for a delicious and easy dinner idea? Try this savory shrimp scallop pasta that’s sure to impress! With fresh ingredients and simple steps, you can whip up a mouthwatering seafood delight in no time. Learn how to sauté shrimp and scallops to perfection, and enjoy a creamy, flavorful sauce over pasta. Click through for the full recipe and transform your dinner routine into a delightful experience!
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Ingredients
  

8 oz spaghetti or fettuccine

1 lb shrimp, peeled and deveined

1 lb scallops, patted dry

3 tablespoons olive oil

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1/2 cup heavy cream

1/2 lemon, juiced

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper to taste

1/4 cup fresh parsley, chopped

Grated Parmesan cheese for serving

Instructions
 

Bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

    In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops and cook for about 2-3 minutes on each side until golden brown and opaque. Remove scallops from the skillet and set aside.

      In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.

        Next, add the halved cherry tomatoes and red pepper flakes. Cook for another 3-4 minutes until the tomatoes soften.

          Lower the heat and pour in the heavy cream, stirring to combine. Add the lemon juice, salt, and pepper. Allow the sauce to simmer for about 2-3 minutes, thickening slightly.

            Return the scallops to the skillet, followed by the cooked pasta and shrimp. Toss everything together, adding a little reserved pasta water to help the sauce coat the pasta if necessary.

              Cook for another 2 minutes until the shrimp are cooked through and everything is heated. Sprinkle with fresh parsley before serving.

                Plate the pasta, garnishing with grated Parmesan cheese if desired.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

                    - Presentation Tips: Serve in shallow bowls with a sprinkle of parsley and a twist of lemon on the side for added color and flavor.