Shrimp & Scallop Pasta Recipe
Fresh local shrimp and scallops, pan seared and placed atop fresh fettuccine in a flavorful parmesan and white wine herb sauce
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.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Sear the Seafood
In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and scallops, seasoning with salt and black pepper. Sear for 2-3 minutes on each side until cooked through. Remove from skillet and set aside.
- 3
Prepare the Sauce
In the same skillet, pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce for about 2-3 minutes.
- 4
Combine Ingredients
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook until the cheese melts and the sauce thickens slightly. Add the cooked fettuccine and toss to coat in the sauce.
- 5
- 6
Serve
Serve the shrimp and scallop pasta hot, garnished with extra Parmesan and parsley if desired.
