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Ocean's Bounty Pasta is a dish that captures the essence of the sea, combining the freshest seafood with rich, creamy flavors that transport your taste buds to a coastal paradise. Inspired by traditional seafood pasta recipes, this gourmet meal features succulent shrimp and tender scallops, creating a delightful medley that appeals to seafood lovers everywhere. With just the right balance of creamy sauce and al dente pasta, Ocean's Bounty Pasta is perfect for those looking to impress at dinner parties or simply indulge in a luxurious meal at home.

Shrimp and Scallop Seafood Pasta

Discover the irresistible Ocean's Bounty Pasta, a gourmet seafood dish that pairs fresh shrimp and tender scallops with a rich, creamy sauce. Perfect for impressing guests or indulging at home, this recipe is a delicious celebration of coastal cuisine. With simple ingredients like white wine, garlic, and Parmesan, it’s easy to create a restaurant-quality meal. Dive into this culinary delight and treat your taste buds to the flavors of the sea. Don't miss out on the chance to elevate your dining experience!
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Ingredients
  

8 oz linguine or fettuccine pasta

1 lb large shrimp, peeled and deveined

1 lb sea scallops, cleaned and patted dry

4 tbsp olive oil, divided

4 cloves garlic, minced

1/2 cup dry white wine (such as Sauvignon Blanc)

1 cup cherry tomatoes, halved

1 cup heavy cream

1/2 tsp red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped

Zest of 1 lemon

2 tbsp lemon juice

Freshly grated Parmesan cheese (for serving)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Sear the Seafood: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp and scallops with salt and pepper. Add the scallops first to the skillet; sear for 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside.

      Cook the Shrimp: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside with the scallops.

        Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.

          Add Tomatoes and Cream: Add the halved cherry tomatoes and heavy cream into the skillet. Stir to combine and let it simmer for another 3-4 minutes until the tomatoes soften. If using, sprinkle in the red pepper flakes.

            Combine Everything: Reduce the heat to low and add the drained pasta to the skillet along with a splash of the reserved pasta water to help create a saucy consistency. Gently toss in the shrimp and scallops, making sure everything is well coated in the sauce.

              Finish the Dish: Mix in the lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning with salt and pepper if needed.

                Serve: Serve immediately, garnished with additional parsley and freshly grated Parmesan cheese.

                  Prep Time, Total Time, Servings:

                    15 min | 30 min | Serves 4