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.
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.
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!
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