Recipe for Creamy Shrimp and Scallop Pasta at Life's Ambrosia

Something about the hot sunny weather makes me want to eat better. I have been proud of myself lately. I have been eating a lot more fruits and vegetables, cutting back on the fried foods and the trips to Taco Bell. Perhaps it was all of this healthy eating and the fact that it was cold and cloudy, that caused me to have a craving for something ultra creamy the other night. Since I had been eating so well, I thought it would be perfectly fine to allow myself a little splurge. This pasta fit the bill perfectly. How could it not with succulent shrimp and tender scallops simmered in a garlicky cream sauce with a hint of lemon?

You may notice that instead of using heavy cream or half and half like most creamy pasta recipes, I use sour cream and cream cheese. The result is a super creamy yet tangy sauce that compliments the shrimp and scallops nicely. The addition of lemon juice adds the perfect background flavor.

Creamy Shrimp and Scallop Pasta Recipe

Succulent shrimp and tender scallops simmered in a garlicky cream sauce with a hint of lemon and tossed with hot pasta.

Serves 2- 4

Prep time: 10 min

Cook time: 25 min

Ingredients:

1/2 pound dried pasta such as linguine or fettuccine
1 tablespoon olive oil
2 cloves garlic, minced
1 shallot, chopped
juice of 1 lemon
1/2 cup sour cream
2 tablespoons softened cream cheese, cut into pieces
1/4 cup reserved pasta water
1/2 pound bay scallops
1/2 pound 51-60 count prawns
kosher salt and fresh cracked pepper
handful of chopped parsley

Instructions:

Bring a large pot of water to boil for the pasta. Cook pasta according to package directions. Reserve 1/4 cup of pasta water. Strain and set aside.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook shallots and garlic just until softened, about 3 minutes. Squeeze in lemon juice, cook 1 minute.
Stir in the sour cream, cream cheese and reserved pasta water. Cook until the cheese melts.
Add seafood to the cream sauce and cook for 3-5 minutes or until shrimp turn pink. Season to taste with salt and pepper. (Note: It is ok if the sauce boils slightly)
Toss in pasta until coated. Reduce heat and let simmer for 5-7 minutes or until the pasta absorbs most of the sauce. Sprinkle with parsley and toss once more before serving.
Serve immediately.

Although the cream sauce makes this meal a splurge, you can still get your veggies if you serve it with a nice salad, it is the perfect compliment. Enjoy!

Responses to "Creamy Shrimp and Scallop Pasta"

“
I’m like you, I’m not looking at making stews during the summer months. But then it’s usually warmer in our area this time of year. A creamy pasta dish sounds perfect with cool summer weather we are currently having (thought I’m hoping it’s like car washes, just saying that will bring on the heat!).
”

- Mrs. L

“
Nice use of alternate creamy ingredients to achieve creamy-heaven!
I think you’re right, the summer months prompt you to lighter/healthier eating automatically… maybe it’s the impending bikini-wearing or the heat, but something just works to shift you toward fruits and veg, and lighter foods.
”

- Marta

“
I really love scallops, but as my husband hates them, I rarely make them. Your dish is making me crave them! This looks great!
”

- finsmom

“
This recipe looks delicious! I love creamy pasta dishes and using sour cream to lighten it up is great for the summer. I like how you added fresh parsley right at the end to brighten up the flavors. I would probably also add a squeeze of lemon juice too. YUM!
”

- Cookie

“
I can never get enough scallops or shrimp. I love how you used cream cheese/sour cream instead of heavy cream…it sound so good!
”

- Carrie

“
Made this tonight. Doubled and with shrimp only. I didn’t have a shallot on hand but I did use green onions. All 6 kids LOVED this recipe. That never happens. I will make this again and again.
”

- Julie