Scoglio (seafood Lovers) Recipe
capellini, mussels, calamari, scallops, shrimp, garlic, cream, asiago Gluten-Free Pasta: add 2
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Seafood
Sauce
Seasoning
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the capellini (or gluten-free pasta) and cook according to package directions until al dente, usually about 3-4 minutes. Drain and set aside, reserving a little pasta water.
Seafood Preparation
- 2
Prepare the Seafood
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add the mussels, calamari, scallops, and shrimp. Cook for approximately 5-7 minutes until the mussels have opened and the shrimp are pink and cooked through.
Making the Sauce
- 3
Create the Creamy Sauce
Once the seafood is cooked, lower the heat and pour in the heavy cream. Stir gently to combine. Allow the mixture to simmer for about 3 minutes. Add the grated Asiago cheese and stir until melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Combine and Serve
- 4
Mix Everything Together
Add the cooked capellini (or gluten-free pasta) to the skillet with the seafood and sauce. Toss gently to coat the pasta in the creamy sauce. Season with salt, black pepper, and red pepper flakes to taste.
- 5
Serve
Serve immediately in bowls, garnished with extra grated Asiago cheese if desired.