seafood pasta white wine cream sauce seafood linguine white wine cream sauce

Wah, let me tell you, if you are looking for a meal that will make your whole family smile and ask for seconds, you really must try making this seafood pasta! There is something so special about the combination of succulent shrimp and tender scallops mixed with a rich, fragrant sauce. It sounds very fancy, like something you would order at a high-end restaurant, but actually, it is quite simple to cook in your own kitchen if you follow these steps. The key is to get the freshest seafood you can find at the market. When you sear the scallops just right, they get that beautiful golden crust while staying so soft inside. This dish is perfect for a weekend dinner or even a special celebration where you want to impress your guests without spending all day standing over the stove.

Shrimp and Scallop Pasta in White Wine Cream Sauce | System of a Brown

This version is all about that luxurious, velvety cream sauce that coats every single strand of pasta. Aiya, it is so delicious! When you combine the garlic, the butter, and a splash of white wine, the aroma in your kitchen will be absolutely incredible. You want to make sure your pan is very hot before the seafood hits the surface so you get that nice color without overcooking the middle. Remember, shrimp and scallops cook very fast, so stay focused! This is the kind of comfort food that warms your soul and makes everyone feel very well-fed and happy.

Ingredients:

• 1 lb Large shrimp, peeled and deveined
• 1/2 lb Sea scallops, tough side muscle removed
• 12 oz Linguine or Fettuccine pasta
• 4 cloves Garlic, finely minced
• 2 cups Heavy cream
• 1/2 cup Dry white wine (like Pinot Grigio)
• 3 tbsp Unsalted butter
• 1/2 cup Grated Parmesan cheese
• 1/2 tsp Red pepper flakes (for a little kick)
• Fresh parsley, chopped for garnish
• Salt and black pepper to taste

Instructions:

1. First, bring a large pot of salted water to a boil and cook your pasta according to the package directions until it is al dente. Don't overcook it!
2. While the pasta is boiling, pat your shrimp and scallops very dry with a paper towel. Season them lightly with salt and pepper.
3. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Sear the scallops for about 2 minutes on each side until golden, then remove them from the pan.
4. In the same pan, add another tablespoon of butter and sear the shrimp until they turn pink and opaque. Remove and set aside with the scallops.
5. Lower the heat to medium. Add the remaining butter and the minced garlic. Sauté for 1 minute until fragrant but not brown.
6. Pour in the white wine to deglaze the pan, scraping up all those tasty brown bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.
7. Stir in the heavy cream and red pepper flakes. Let it simmer gently for about 5 minutes until it starts to thicken.
8. Whisk in the Parmesan cheese until the sauce is smooth.
9. Add the cooked pasta and the seafood back into the pan. Toss everything together so the sauce covers every bit. Top with fresh parsley and serve immediately!

Seafood Pasta with White Wine Sauce | Scallop & Shrimp Recipe

Now, if you prefer a sauce that is a bit lighter but still packed with a huge punch of flavor, this recipe is for you. This one emphasizes the natural sweetness of the seafood and the brightness of the wine. It is very important to use a good quality white wine here because it really carries the flavor of the dish. I like to add a little squeeze of lemon at the very end to make all the flavors pop. This is a very elegant meal that looks beautiful on the plate. Make sure you have some crusty bread on the side to soak up every last drop of that sauce, because you won't want to waste a single bit!

Ingredients:

• 1 lb Fresh shrimp, cleaned
• 1/2 lb Bay scallops or sea scallops
• 1 lb Spaghetti or Angel Hair pasta
• 1/2 cup Dry white wine
• 4 tbsp Extra virgin olive oil
• 3 cloves Garlic, sliced thinly
• 1/4 cup Fresh lemon juice
• 1 tsp Lemon zest
• A handful of fresh basil or parsley, torn
• Salt and cracked black pepper
• Optional: A sprinkle of red chili threads for decoration

Instructions:

1. Start by boiling your pasta in a big pot of water. Remember to add plenty of salt to the water so the pasta has flavor!
2. In a wide pan, heat 2 tablespoons of olive oil over high heat. Add the scallops first. Let them sit without moving them for 90 seconds to get a deep brown crust. Flip and cook for another minute, then remove.
3. Add the shrimp to the pan with more oil if needed. Cook for 1-2 minutes per side until curled and pink. Take them out of the pan so they don't get rubbery.
4. Reduce the heat to medium and add the sliced garlic. Cook just until you can smell it—don't let it burn or it will taste bitter!
5. Pour in the white wine and lemon juice. Let it bubble away for a few minutes to create a concentrated sauce.
6. Drain your pasta, but keep a little bit of the pasta water just in case you need to loosen the sauce later.
7. Add the pasta into the pan with the wine sauce, then gently fold in the cooked shrimp and scallops.
8. Toss in the lemon zest and fresh herbs. If it looks a bit dry, add a splash of that pasta water.
9. Give it a final taste, add more salt or pepper if you like, and serve it hot to your hungry family!

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