Easy Shrimp & Scallop Pasta Alfredo
This creamy pasta dish combines shrimp and scallops in a delicious Alfredo sauce, ideal for a quick yet elegant meal.
Equipment
- Large pot
- Large skillet
- Whisk
- Saucepan
- Microwave safe container
Ingredients
- 2 Tablespoons butter unsalted
- 2 Tablespoons olive oil
- 8 oz shrimp peeled and tails removed (medium size, 41-50 count/pound)
- 1 pound bay scallops
- ½ teaspoon Old Bay Seasoning (or Cajun Seasoning)
- 1 pound angel hair pasta (or favorite pasta)
- 2 cups milk
- 1 cup cream (40% fat)
- 6 Tablespoons salted butter
- ½ teaspoon minced garlic
- 6 Tablespoons all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon black pepper coarsely ground
- 1 cup Parmesan cheese grated
Instructions
- Start by melting the butter and olive oil in a large skillet over medium heat. You will know it is ready when it is bubbling and fragrant. This blend helps create a lovely base for the seafood. Avoid using high heat to prevent the butter from burning.
- Add the shrimp and scallops to the pan, letting them cook for a few minutes until they are pink and opaque. You will smell that buttery goodness in the air. Keep an eye on them to prevent overcooking, which can make them rubbery.
- Sprinkle Old Bay or Cajun seasoning over the seafood while it is cooking. This adds a nice kick and enhances the ocean flavors. Be careful not to over-season; you want a pleasant taste, not an overpowering one.
- Meanwhile, prepare the pasta according to package directions in a pot of boiling water. You will want it al dente, so taste a piece a minute before the time is up. Overcooked pasta can turn mushy, which isn't great for the dish.
- Stir in the minced garlic and flour to the skillet with the seafood, mixing well. It will look a bit thick and clumpy, but that is what you want to form a nice sauce. Do not skip this step; it helps thicken the sauce later on.
- Gradually whisk in the cream and milk until it is all smooth and creamy. The sauce will start to bubble gently, which means it is thickening up nicely. If you add it too quickly, it might clump, so take your time here.
- Sprinkle in some sea salt and black pepper to taste. You will notice the flavor deepening as you mix it in. Just remember, you can always adjust, but it is tough to fix if you over-season.
- Toss in the grated Parmesan and stir until it is melted and creamy. It will make the sauce even richer. Make sure to use freshly grated cheese for the best texture; pre-grated can be clumpy.
- Once the sauce is ready, mix in the cooked pasta, letting it soak up all that goodness. It should wrap around each strand perfectly. Avoid letting it sit too long without mixing, or the pasta might stick together.
- Finally, plate your delicious shrimp and scallop Alfredo pasta, and enjoy while it is warm. You will want to savor each bite of that creamy goodness. Remember, leftovers do not usually last long—everyone loves this dish!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ensure seafood is dried thoroughly before adding it to the pan to achieve a lovely sear.
When the Alfredo sauce turns out too thick, add warm milk incrementally to achieve the creaminess you desire.
For perfectly cooked pasta, follow the package cooking time, and check one minute early to prevent mushiness.
Using a cast iron pan can enhance the searing of your seafood better than regular pans.
Have your ingredients prepped ahead of time to speed up the cooking process.