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.
Looking for more pasta recipes? Check out some of my favorites!
SeaMarch 29, 2021 at 11:56 am
We love this recipe and have made it several times. It’s creamy enough for us without feeling too heavy nor does it taste like a “light” recipe. My son asked me to make it for his birthday!
DesereeMarch 30, 2021 at 9:50 am
So happy you enjoy it so much and flattered it gets to be a part of your family celebration! Happy Birthday to your son!
MaryOctober 23, 2020 at 6:33 pm
This recipe is okay. However the sour cream and cream cheese sauce is a strong no for me.
DesereeOctober 24, 2020 at 8:44 am
Sorry to hear you didn’t like it! I do like the tang of sour cream in my cream sauces but it’s not for everyone!
Randall DeBlare IIJuly 31, 2019 at 9:46 am
I’m curious about step 5. Won’t simmering for an additional 5-7 over cook the scallops or shrimp? I’ve made several of your recipes, and they are all delicious!
DesereeAugust 3, 2019 at 8:48 am
Hi Randall! I am so happy to hear you’ve enjoyed my recipes, you could simmer for less time as long as they are cooked through :)
gordNovember 14, 2016 at 8:31 am
Wow! so easy yet so delicious
Beth AnnJune 28, 2016 at 5:22 pm
I have made this a few times, love it. The last time I took the stalk of the broccoli peeled it and cut into small strips and added that just after the garlic and shallots but before the sour cream & cream cheese. It went very well with the sauce. I think I am going to try carrots next.
Des @ Life's AmbrosiaJune 28, 2016 at 8:12 pm
I am so happy to hear that you like it Beth Ann! And I LOVE the idea of adding veggies, especially the broccoli!
JulieNovember 28, 2012 at 1:56 pm
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.
CarrieJune 29, 2009 at 8:18 am
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!
CookieJune 22, 2009 at 1:24 pm
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!
finsmomJune 21, 2009 at 6:51 pm
I really love scallops, but as my husband hates them, I rarely make them. Your dish is making me crave them! This looks great!
MartaJune 20, 2009 at 9:40 am
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.
Mrs. LJune 19, 2009 at 12:07 pm
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!).