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 Recipe

Serves 2- 4 Prep Time: Cook Time:
5 based on 1 reviews


  • 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



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!

Leave a Comment

  • Reply
    Randall DeBlare II
    July 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!

    • Reply
      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
    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
    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
    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
    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
    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
    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!).

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