Scallop and Shrimp Cream Pasta: A Delightfully Chewy and Creamy Masterpiece
Scallop and Shrimp Cream Pasta: A Delightfully Chewy and Creamy Masterpiece
How to Make Restaurant-Quality Scallop and Shrimp Cream Pasta at Home
Pasta is a speedy dish that can be made with simple ingredients while the noodles are boiling, resulting in a taste just as delicious as dining out! Today, shall we try making a creamy pasta with tender scallops and succulent shrimp following my recipe? Scallops are known for their appealing chewy and tender texture. While delicious when pan-seared with butter, my family enjoys two variations: my husband prefers oil pasta, while my daughter and I love cream pasta. Today, I’m sharing the cream version. Would you like to make this delightful pasta with me?
Ingredients- Scallops 110g
- Shrimp 4 pcs
- Garlic 6 cloves (thinly sliced)
- Onion 1/2 (finely chopped)
- Mushrooms 3 pcs (sliced)
- Cheongyang chili pepper 1 pc (finely chopped, optional)
- Peperoncino 3 pcs (crushed)
- Heavy cream 150ml
- Milk 200ml
- Butter 1 Tbsp (approx. 10g)
Cooking Instructions
Step 1
First, prepare all your ingredients. I’m using sliced mushrooms that were frozen before they could discolor; fresh mushrooms work just as well.
Step 2
While preparing the ingredients, let’s cook the pasta. Bring a pot of water to a boil, add 1 tablespoon of salt and about 5 drops of olive oil. I’m using Fettuccine today, as it pairs wonderfully with cream sauces. If you prefer, spaghetti or linguine also work well. Cook the pasta according to package directions, aiming for al dente (about 1-2 minutes less than the suggested time). Fettuccine can stick together easily, so stir it frequently while it cooks.
Step 3
Next, let’s prepare the star of our pasta: the scallops. Place the sliced scallops in a pan with 1 tablespoon of butter over medium heat. Sear them briefly on each side until lightly golden, being careful not to overcook them. Pan-searing scallops in butter enhances their savory flavor and chewy texture beautifully.
Step 4
In the same pan, add the minced garlic (6 cloves) and crushed peperoncino (3 pieces). Sauté over low heat until the oil is fragrant and infused with flavor, ensuring the garlic doesn’t burn. Then, add the chopped onion and cook until it becomes translucent.
Step 5
Add the shrimp and sliced mushrooms to the pan and sauté along with the other ingredients. To eliminate any fishy smell and add depth, deglaze the pan with 1 tablespoon of white wine. If you don’t have white wine, a small amount of cooking wine or sake can be used as a substitute.
Step 6
Now, let’s make the luscious cream sauce! Add about a ladleful of the starchy pasta cooking water to the sautéed ingredients. Pour in the heavy cream (150ml) and milk (200ml), stirring to combine. For an extra layer of richness and flavor, I’m adding 10g of butter and half a cube of chicken stock. The chicken stock boosts the umami, while the butter contributes to the sauce’s creaminess and buttery notes. Simmer gently over low heat until the sauce slightly thickens.
Step 7
Once the sauce has thickened, add the cooked Fettuccine noodles and the pan-seared scallops to the pan. Toss everything together gently until the pasta is evenly coated with the creamy sauce and the scallops are well incorporated.
Step 8
Transfer the pasta to a serving plate. For a final touch, sprinkle with dried parsley and grated cheese (Parmesan cheese is highly recommended). I’ve also added finely chopped Cheongyang chili pepper, which pairs wonderfully with cream sauce and cuts through the richness with a hint of spice.
Step 9
Voilà! Your delicious Scallop and Shrimp Cream Pasta is ready. The savory, chewy scallops seared in butter, the plump shrimp, and the velvety cream sauce create a symphony of flavors that will delight your taste buds. It’s so rewarding to create such an elegant dish at home! Enjoy your meal!
