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Creamy Shrimp and Scallop Pasta

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!

Spaghetti and Meatballs

Pasta Pomodoro

Amatriciana Pasta

Pulled Pork Pasta

 Aglio e Olio

creamy shrimp and scallop pasta in white bowl.

Creamy Shrimp and Scallop Pasta

Succulent shrimp and tender scallops simmered in a garlicky cream sauce with a hint of lemon and tossed with hot pasta.
3 from 4 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Dishes
Cuisine American
Servings 2 Servings

Ingredients
  

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.

Notes

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!
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: bay scallops, Cream Cheese, cream sauce, cusine, dinner, fettuccini, fettucini, fettucinie, Food, garlic, italian, linguine, pasta, Prawns, scallops, seafood, shellfish, shrimp, sour cream

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Recipe Rating




  • Reply
    Shelly
    August 30, 2024 at 6:10 pm

    1 star
    Followed the recipe directly. It literally tasted sour. I enjoy sour cream and lemon however, this left me wondering if I had been trolled. I dumped it out because I knew my family would not eat it. Settled for a garlic white wine sauce instead.

  • Reply
    Sea
    March 29, 2021 at 11:56 am

    5 stars
    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!

    • Reply
      Deseree
      March 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!

  • Reply
    Mary
    October 23, 2020 at 6:33 pm

    1 star
    This recipe is okay. However the sour cream and cream cheese sauce is a strong no for me.

    • Reply
      Deseree
      October 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!

  • Reply
    Randall DeBlare II
    July 31, 2019 at 9:46 am

    5 stars
    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!

    • Reply
      Deseree
      August 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 :)

  • Reply
    gord
    November 14, 2016 at 8:31 am

    Wow! so easy yet so delicious

  • Reply
    Beth Ann
    June 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.

    • Reply
      Des @ Life's Ambrosia
      June 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!

  • Reply
    Julie
    November 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.

  • Reply
    Carrie
    June 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!

  • Reply
    Cookie
    June 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!

  • Reply
    finsmom
    June 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!

  • Reply
    Marta
    June 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.

  • Reply
    Mrs. L
    June 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!).

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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