No heading needs to be written for the introduction.
If you’ve been dreaming of an unbelievably rich and restaurant-quality Creamy Seafood Pasta that comes together faster than you can decide what to watch on TV, then you are in the absolute right place. I’m Daniel, and I started Reciqa because I truly believe that fantastic food doesn’t need to be complicated or time-consuming. For me, cooking has always been the quickest path to comfort, the best way to gather people, and the simplest way to show someone you care. I’ve spent years perfecting simple techniques so you get maximum flavor without spending hours in the kitchen.
This shrimp and scallop fettuccine is my go-to when I want something that feels indulgent but is genuinely easy enough for a Tuesday night. We’re talking tender seafood swimming in a velvety sauce made with just a few pantry staples. Trust me, once you see how simple this Creamy Seafood Pasta is to master, it’ll become your new weeknight hero too. Let’s get cooking!
Why You Will Love This Creamy Seafood Pasta Recipe
This recipe isn’t just another pasta dish; it’s a weeknight miracle that tastes like you spent hours on it. Seriously, it’s that good! It’s fast, it’s flavorful, and it handles everything from solo dinners to company beautifully. You absolutely need this Creamy Seafood Pasta in your rotation.
- It’s incredibly fast—total time is under 30 minutes.
- The sauce is pure velvet, rich without feeling overly heavy.
- It uses simple ingredients to create a high-end restaurant feel.
- Perfect for impressing guests or just treating yourself after a long day.
Quick Preparation for a Weeknight Treat
You can have this on the table in about 25 minutes. That’s the beauty of it. Cook your pasta while you handle the sauce. The seafood cooks in mere minutes. Don’t worry about complicated steps; everything happens fast. It’s ideal for busy evenings when you crave comfort.
Impressive Flavor Profile
The richness here comes from quality heavy cream and the Parmesan-style cheese. When they melt together, it creates that signature clingy coat. The garlic adds a necessary aromatic punch. It balances the sweetness of the shrimp and scallops perfectly. It tastes luxurious, honestly.
Essential Ingredients for Creamy Seafood Pasta
You don’t need a huge shopping list or obscure ingredients to make this incredible Creamy Seafood Pasta. Most of this stuff you probably already have, which is why I love it so much! The key is using good quality seafood and not skimping on the heavy cream—that’s where the magic happens for that luxurious sauce texture. Make sure your Parmesan-style cheese is freshly grated, too; the pre-shredded stuff just doesn’t melt the same way, trust me on this one.
Here is exactly what you need to gather before you start cooking. Having everything measured out first makes the quick cooking process totally stress-free!
| Ingredient | Amount | Preparation Notes |
|---|---|---|
| Fettuccine | 12 ounces | Cooked until al dente |
| Butter | 2 tablespoons | Unsalted is best |
| Olive Oil | 1 tablespoon | Regular or light |
| Shrimp | 8 ounces | Peeled and deveined |
| Sea Scallops | 8 ounces | Pat them dry before cooking |
| Salt | ½ teaspoon | For seasoning the seafood |
| Heavy Cream | 1 cup | Full fat for best results |
| Garlic | 3 cloves | Minced finely |
| Parmesan-style Cheese | ¼ cup | Freshly grated |
| Parsley | 2 tablespoons | Fresh, chopped for garnish |
Equipment Needed for Making Creamy Seafood Pasta
You don’t need fancy gadgets for this Creamy Seafood Pasta, which is a bonus! We are keeping things straightforward here. Just make sure you have a large pot for the pasta and a good, wide skillet for building that gorgeous sauce and cooking the seafood quickly. That’s really it!
Preparing Your Workspace
Before the heat goes on, get everything measured and ready. Mince your garlic, chop your parsley, and have your seafood patted dry near the stove. Since the cooking moves fast once the cream hits the pan, having your prep station organized prevents any last-minute panic. It’s all about setting yourself up for easy success!
Step-by-Step Instructions for Perfect Creamy Seafood Pasta
Okay, now for the fun part! Making this Creamy Seafood Pasta is a dance, and once you know the steps, you’ll be able to whip this up without even looking at the recipe card. The timing is everything, especially with the seafood, so work quickly once you start heating up the fats.
Cooking the Fettuccine Base
First things first: get that big pot of salted water boiling. Toss in your 12 ounces of fettuccine. You want this cooked perfectly al dente—that means it still has a little bite left to it, because it’s going to finish cooking in the sauce later. Mine usually takes about 9 or 10 minutes. When it’s ready, drain off all that water immediately. Don’t rinse it! We want that starchy coating to help the sauce stick later on. Set the pasta aside while we move to the skillet.
Searing the Shrimp and Scallops
Grab your large skillet and set it over medium heat. Add the butter and the olive oil together. When the butter is melted and foamy, it’s time for the seafood. Sprinkle your shrimp and scallops lightly with that half teaspoon of salt. Gently add them to the hot pan. Don’t crowd them! We want them to sear, not steam. They cook super fast, honestly—maybe two minutes per side until they are pink and opaque. Remember that note I gave you? Don’t overcook them! As soon as they look done, scoop them right out of the skillet and put them on a clean plate. They will wait patiently for the sauce.
Building the Cream Sauce for Your Creamy Seafood Pasta
Keep that same skillet going—all those brown bits left behind are flavor gold! Drop in your three minced cloves of garlic. Let that cook for about 30 seconds. You just want it fragrant, not brown, or it gets bitter fast. Watch it closely! Next, pour in the whole cup of heavy cream. Bring that up to a gentle simmer—not a rolling boil. Let it bubble softly for about three minutes, stirring every now and then. This lets it reduce slightly. Once it looks a little thicker, turn the heat down to low and whisk in that quarter cup of grated Parmesan-style cheese until everything is smooth and glorious. This is the heart of your Creamy Seafood Pasta!
Combining and Finishing the Creamy Seafood Pasta
It’s time to bring it all back together! Return the cooked seafood to the skillet with the beautiful sauce. Now, add in all that drained fettuccine. Use tongs and toss everything gently but thoroughly. You want every strand of pasta and every piece of seafood coated in that rich sauce. Let it warm through for about a minute. Finally, sprinkle that fresh, chopped parsley right over the top. Serve it immediately while it’s piping hot!
Tips for Success with Creamy Seafood Pasta
Even though this Creamy Seafood Pasta is easy, there are just a couple of things I learned the hard way that will guarantee perfection every single time you make it. Pay attention to these details, and you’ll get that restaurant quality everyone raves about.
Avoiding Overcooked Seafood
I cannot stress this enough: shrimp and scallops are tiny powerhouses of flavor, but they turn rubbery if you look at them wrong! Cook them until they are just opaque, take them out, and let the sauce finish the job. They’ll heat back up when you toss them in at the end. Seriously, pull them out early!
Achieving the Right Sauce Consistency
The sauce thickens naturally as the cream reduces and the cheese melts in. If, by some chance, your sauce seems too thin after adding the pasta, just let it simmer on low for an extra minute or two, stirring constantly. If it gets too thick, no sweat—just splash in a tablespoon or two of the reserved pasta water or a little milk until it loosens up to that perfect, velvety coating for your Creamy Seafood Pasta.
Storing and Reheating Your Creamy Seafood Pasta
If you are lucky enough to have leftovers of this amazing Creamy Seafood Pasta, you’ll want to handle them right so the sauce doesn’t separate when you reheat it. Always store it in an airtight container in the fridge. Don’t let it sit out too long!
| Guideline | Details |
|---|---|
| Refrigeration Time | Up to 3 days |
| Best Reheating Method | Stovetop (low heat with splash of milk/water) |
| Microwave Reheating | Use short intervals, stirring often |
Frequently Asked Questions About Creamy Seafood Pasta
I get so many questions about tweaking this recipe, and that’s great! It means you’re excited to make it. This Creamy Seafood Pasta is very adaptable, but there are a few things you should know before you start swapping ingredients around.
Can I use different types of pasta in this Creamy Seafood Pasta?
Absolutely! While fettuccine is my favorite because those flat noodles hold onto the sauce so well, you can use linguine or even penne if that’s what you have. Just make sure whatever pasta you choose is cooked right to that al dente stage so it doesn’t get mushy when you toss it in the skillet.
What other seafood works well in this recipe?
If you can’t find scallops or just want more variety, feel free to toss in some cleaned mussels or even some flaky white fish like cod or tilapia, cut into bite-sized chunks. Just remember the cooking rule: add the faster-cooking items later! Mussels go in when the cream is simmering.
How can I make this Creamy Seafood Pasta lighter?
If you’re trying to cut back on richness, you can substitute half of the heavy cream with whole milk or half-and-half. It won’t be quite as decadent, but it will still be delicious! You might need to add an extra tablespoon of Parmesan or a tiny bit of cornstarch slurry to help it thicken up properly.
Share Your Creamy Seafood Pasta Creation
I truly hope this recipe brings a little bit of easy luxury into your week! Once you’ve made this Creamy Seafood Pasta, please come back and let me know how it went. Rate the recipe and leave a comment below telling me what you thought of the sauce. I love hearing about your dinner successes!
Tips for Success with Creamy Seafood Pasta
Even though this Creamy Seafood Pasta is easy, there are just a couple of things I learned the hard way that will guarantee perfection every single time you make it. Pay attention to these details, and you’ll get that restaurant quality everyone raves about.
Avoiding Overcooked Seafood
I cannot stress this enough: shrimp and scallops are tiny powerhouses of flavor, but they turn rubbery if you look at them wrong! Cook them until they are just opaque, take them out, and let the sauce finish the job. They’ll heat back up when you toss you toss them in at the end. Seriously, pull them out early!
Achieving the Right Sauce Consistency
The sauce thickens naturally as the cream reduces and the cheese melts in. If, by some chance, your sauce seems too thin after adding the pasta, just let it simmer on low for an extra minute or two, stirring constantly. If it gets too thick, no sweat—just splash in a tablespoon or two of the reserved pasta water or a little milk until it loosens up to that perfect, velvety coating for your Creamy Seafood Pasta.
Storing and Reheating Your Creamy Seafood Pasta
If you are lucky enough to have leftovers of this amazing Creamy Seafood Pasta, you’ll want to handle them right so the sauce doesn’t separate when you reheat it. Always store it in an airtight container in the fridge. Don’t let it sit out too long! Cream sauces can sometimes break if they get too hot too fast, so we handle leftovers gently.
| Guideline | Details |
|---|---|
| Refrigeration Time | Up to 3 days |
| Best Reheating Method | Stovetop (low heat with splash of milk/water) |
| Microwave Reheating | Use short intervals, stirring often |
Frequently Asked Questions About Creamy Seafood Pasta
I get so many questions about tweaking this recipe, and that’s great! It means you’re excited to make it. This Creamy Seafood Pasta is very adaptable, but there are a few things you should know before you start swapping ingredients around.
Can I use different types of pasta in this Creamy Seafood Pasta?
Absolutely! While fettuccine is my favorite because those flat noodles hold onto the sauce so well, you can use linguine or even penne if that’s what you have. Just make sure whatever pasta you choose is cooked right to that al dente stage so it doesn’t get mushy when you toss it in the skillet.
What other seafood works well in this recipe?
If you can’t find scallops or just want more variety, feel free to toss in some cleaned mussels or even some flaky white fish like cod or tilapia, cut into bite-sized chunks. Just remember the cooking rule: add the faster-cooking items later! Mussels go in when the cream is simmering.
How can I make this Creamy Seafood Pasta lighter?
If you’re trying to cut back on richness, you can substitute half of the heavy cream with whole milk or half-and-half. It won’t be quite as decadent, but it will still be delicious! You might need to add an extra tablespoon of Parmesan or a tiny bit of cornstarch slurry to help it thicken up properly.
Share Your Creamy Seafood Pasta Creation
I truly hope this recipe brings a little bit of easy luxury into your week! Once you’ve made this Creamy Seafood Pasta, please come back and let me know how it went. Rate the recipe and leave a comment below telling me what you thought of the sauce. I love hearing about your dinner successes!
Print
30 Minute Creamy Seafood Pasta Joy
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Creamy Seafood Pasta recipe delivers a rich, satisfying meal using shrimp and scallops. Daniel from Reciqa shares this simple dish perfect for a weeknight treat or an impressive dinner.
Ingredients
- 12 ounces fettuccine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces shrimp
- 8 ounces sea scallops
- ½ teaspoon salt
- 1 cup heavy cream
- 3 cloves garlic minced
- ¼ cup grated Parmesan-style cheese
- 2 tablespoons parsley
Instructions
- Cook fettuccine until al dente and drain the water.
- Melt butter with olive oil in a large skillet over medium heat.
- Add shrimp and sea scallops. Cook until they are just done, then remove them from the skillet.
- Add minced garlic to the skillet and cook for 30 seconds.
- Pour in the heavy cream and let it simmer for 3 minutes, stirring occasionally.
- Stir in the grated Parmesan-style cheese until the sauce thickens slightly.
- Return the cooked seafood and the drained pasta to the skillet.
- Toss everything gently to coat well.
- Garnish with fresh parsley before serving.
Notes
- Do not overcook the shrimp or sea scallops.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
