Prepare to embark on a culinary journey that will transport your taste buds straight to the Italian coastline! This show-stopping Scallop and Shrimp Fettuccine is not just a meal—it's a gastronomic experience that promises to elevate your dinner game from ordinary to extraordinary. Imagine golden-seared scallops, succulent shrimp, and perfectly cooked pasta bathed in a luxurious, creamy Parmesan sauce that will make your dinner guests wonder if a professional chef secretly took over your kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces fettuccine
- 1 pound scallops
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the fettuccine to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Reserve 1/2 cup of pasta water before draining.
- Pat the scallops and shrimp dry with paper towels. Season both seafood types with salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan.
- Sear the scallops for about 2-3 minutes on each side until they develop a golden-brown crust. Remove and set aside on a warm plate.
- In the same skillet, add another tablespoon of oil and sauté the shrimp for 2-3 minutes until they turn pink and are just cooked through. Remove and set aside with the scallops.
- Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened.
- Add the cooked fettuccine to the sauce, tossing to coat evenly. If the sauce seems too thick, add some reserved pasta water to reach desired consistency.
- Gently fold in the seared scallops and shrimp, warming them through in the sauce.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Plate the pasta, ensuring an even distribution of seafood. Garnish with additional Parmesan cheese and chopped parsley if desired.
- Serve immediately while hot, accompanied by a crisp white wine or a fresh side salad.
Tips
- Pat your seafood completely dry before cooking to achieve that perfect golden-brown sear. Moisture is the enemy of a crispy exterior!
- Don't overcook your scallops and shrimp—they should be just opaque and tender. Overcooking will make them tough and rubbery.
- Save some pasta water before draining—it's liquid gold for adjusting sauce consistency and helping the sauce cling to your pasta.
- Use fresh, high-quality seafood for the best flavor. If possible, buy scallops and shrimp on the same day you plan to cook.
- Cook your pasta just shy of the package instructions for that ideal al dente texture that will continue cooking slightly in the warm sauce.
- Serve immediately after combining all ingredients to ensure the seafood stays warm and the pasta doesn't become soggy.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 40g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 250mg
