Creamy Seafood Pasta

$- 200g fettuccine pasta - 150g shrimp, peeled and deveined - 150g scallops - 1 cup heavy cream - 1 tablespoon olive oil - 2 cloves garlic, minced - ½ teaspoon red pepper flakes - ½ cup cherry tomatoes, halved - ¼ cup fresh parsley, chopped - ½ teaspoon lemon zest - Salt and pepper to taste - Grated Parmesan cheese for garnish When I make creamy seafood pasta, I focus on fresh and simple ingredients. The fettuccine creates a lovely base. The shrimp and scallops bring a sweet and savory taste. Heavy cream adds richness and smoothness to the dish. For flavor, I use garlic and red pepper flakes. The garlic gives a warm aroma, while the red pepper flakes add a hint of spice. Cherry tomatoes add a pop of color and freshness. Don’t forget the parsley! It brightens the dish and adds a nice crunch. A touch of lemon zest gives a refreshing hint. Pair this creamy seafood pasta with a crisp white wine. I recommend a Pinot Grigio or Sauvignon Blanc. These wines balance the richness of the cream. You can also serve a simple green salad on the side. A light vinaigrette complements the meal without overpowering it. You can play with flavors by adding some extras. Consider using crab or lobster for a twist. Fresh basil or dill can change the taste profile. If you love cheese, try adding goat cheese or feta for a tangy kick. Remember, cooking is all about creativity. Feel free to adjust these ingredients to suit your taste. You can find the full recipe to guide you through the steps. To boil fettuccine to perfection, fill a large pot with salted water. Bring it to a rolling boil. Add the fettuccine and stir to prevent sticking. Cook according to the package instructions until it reaches al dente. This means it should be firm but not hard. Once cooked, drain the pasta, but save about ½ cup of that pasta water. This water helps make your sauce creamy later. For sautéing shrimp and scallops, use a large skillet and heat olive oil over medium heat. Add minced garlic and red pepper flakes; cook for about 30 seconds. This step brings out flavors. Next, add the shrimp and scallops. Cook them for about 2-3 minutes on each side. The shrimp should turn pink, and the scallops should be golden. Remove the seafood and set it aside. Cooking seafood correctly keeps it tender and juicy. To achieve the ideal cream consistency, pour heavy cream into the same skillet. Bring it to a gentle simmer. Stir in the lemon zest. This adds brightness to your sauce. Let the cream cook for 2-3 minutes, stirring occasionally until it thickens slightly. When mixing pasta, seafood, and sauce, add the drained fettuccine and seafood back into the skillet. Toss everything together. If the sauce seems too thick, add some reserved pasta water. This helps reach the desired creaminess. For seasoning to taste, add salt and pepper. Make sure to taste as you go for the best flavor. Once seasoned, remove from heat. For a nice presentation, serve the creamy seafood pasta in large, shallow bowls. Drizzle a bit of olive oil on top and sprinkle with fresh parsley. You can also add lemon wedges on the side. This bright touch makes your dish look and taste even better. For the full recipe, check out the details provided earlier. For sautéing seafood, I recommend using a non-stick skillet. It helps prevent sticking and burning. When cooking shrimp, aim for about 2-3 minutes per side. They should turn pink and curl slightly. Scallops need a bit longer, about 3-4 minutes per side. They should become golden brown. Keep an eye on the time. Overcooking seafood can make it tough. To adjust the creaminess of your sauce, add more heavy cream for a thicker texture. If you prefer a thinner sauce, add reserved pasta water. You can also use dairy alternatives like coconut milk or almond milk. They can give a nice flavor while keeping things creamy. Make-ahead ingredients can save you time. Cook your pasta and seafood ahead of time. Store them in the fridge until you're ready to mix. Using frozen seafood is another great tip. It cooks quickly and is just as tasty. Just make sure to thaw it before cooking to ensure even cooking. {{image_2}} You can swap shrimp or scallops for crab or lobster. Both options add a rich flavor. They can elevate your dish and impress your guests. If you want a vegetarian option, try using zucchini and mushrooms. These veggies will soak up the sauce and keep your dish hearty. To enhance the flavor, add spices like thyme or basil. They bring a fresh twist to the dish. You can also try different cheeses. For example, use feta for a tangy taste or mozzarella for creaminess. These tweaks can make your creamy seafood pasta unique. If you want to change the sauce, consider a white wine sauce. It adds a light, bright flavor that complements seafood well. Alternatively, you can incorporate tomato-based elements. A splash of marinara or diced tomatoes can create a new taste altogether. These variations can keep your meals exciting and fresh. When you have leftover creamy seafood pasta, store it in an airtight container. This keeps the pasta fresh. Place it in the fridge right away. It will stay good for about 3 days. Make sure to cool the pasta first before sealing it. This helps prevent moisture buildup. You can freeze creamy seafood pasta, but it works best without the seafood. Cooked pasta can dry out in the freezer. To freeze, let it cool down completely. Place it in a freezer-safe container. It can last up to 2 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a skillet with a splash of cream. This helps keep the dish creamy and delicious. Leftover creamy seafood pasta can be used in fun ways. Mix it with fresh veggies for a new dish. You can also use it as a filling for stuffed peppers. Pair it with a light salad or garlic bread for a full meal. This makes the dish feel fresh even the next day. You can use half-and-half or coconut cream. Both options work well in this dish. Half-and-half gives a lighter taste, while coconut cream adds a rich, sweet flavor. If you want a healthier option, try Greek yogurt. Mix it with milk for a creamy texture. To spice up your creamy seafood pasta, add more red pepper flakes. You can also mix in diced jalapeños or a dash of hot sauce. If you like heat, consider using spicy sausage or chorizo. These ingredients will bring a bold kick to your meal. Yes, whole wheat pasta can be a great substitute. It adds a nutty flavor and extra fiber. Just remember to cook it slightly longer than regular pasta. This ensures it reaches the perfect texture while soaking up the creamy sauce. Pair this dish with a fresh green salad or garlic bread. A crisp salad with lemon vinaigrette balances the creaminess. Garlic bread provides a crunchy contrast and is great for mopping up the sauce. Consider pairing with a light white wine, like Pinot Grigio. Yes, you can prep parts of this dish ahead of time. Cook the pasta and seafood separately, then store them. Combine everything just before serving for a fresh taste. If you choose to make the sauce in advance, add a splash of cream when reheating to restore creaminess. For the complete recipe and detailed instructions, check out the Ocean Delight Creamy Seafood Pasta section above. Creamy seafood pasta brings together delightful ingredients and cooking techniques. You learned how to cook fettuccine perfectly, sauté seafood, and create a rich sauce. The tips shared will help you adjust creaminess, save time, and explore variations like crab or vegetarian options. Enjoy your culinary adventure. Experiment with flavors and find what you love. This dish is not only tasty but also versatile. With practice, you'll make it uniquely yours. Happy cooking!$

Dive into the flavors of the ocean with this Ocean Delight Creamy Seafood Pasta! Indulge in tender shrimp and scallops swimming in a rich, creamy sauce that clings to fettuccine perfectly. Quick and easy to make, this dish is ideal for a cozy dinner or an impressive date night.

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Ingredients

200g fettuccine pasta

150g shrimp, peeled and deveined

150g scallops

1 cup heavy cream

1 tablespoon olive oil

2 cloves garlic, minced

½ teaspoon red pepper flakes

½ cup cherry tomatoes, halved

¼ cup fresh parsley, chopped

½ teaspoon lemon zest

Salt and pepper to taste

Grated Parmesan cheese for garnish

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

Sauté the seafood: In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

Add shrimp and scallops: Add the shrimp and scallops to the skillet. Cook for about 2-3 minutes on each side until the shrimp turn pink and the scallops are golden. Remove seafood from the skillet and set aside.

Prepare the creamy sauce: In the same skillet, pour in the heavy cream. Bring to a gentle simmer and stir in the lemon zest. Let it cook for 2-3 minutes until slightly thickened.

Combine ingredients: Add the cooked fettuccine, seafood, and halved cherry tomatoes to the cream sauce. Toss everything together, adding reserved pasta water as needed to reach desired creaminess.

Season and garnish: Season with salt and pepper to taste. Remove from heat and sprinkle with fresh parsley.

Serve hot: Plate the creamy seafood pasta and garnish with grated Parmesan cheese if desired.

Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 2 servings

- Presentation Tips: Serve in large, shallow bowls, drizzling a bit of olive oil over the top and garnishing with extra parsley and lemon wedges on the side for a bright touch.