|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 24g||119%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shrimp and bay scallops get together in this delicious seafood pasta recipe. The seafood, along with sauteed mushrooms, cream, and Parmesan cheese make this a rich, delicious pasta dish. Fix the dish for a family meal or make it for a dinner party. It's easily divided for a more intimate dinner for two.
You can make this with all shrimp if you like, or add chunks of fish, lobster, or crabmeat to the seafood mixture. The recipe calls for rotini, but any similar pasta may be used. It would be excellent with spaghetti or linguine as well.
Enjoy this tasty pasta meal any night of the week with a tossed salad or fresh sliced tomatoes and garlic bread.
Serve the pasta in wide, shallow bowls with a tossed salad on the side and crusty French or Italian bread.
6 tablespoons unsalted butter
1 clove garlic, halved
16 ounces fresh sliced mushrooms
2 pounds bay scallops
1 pound shrimp, peeled and deveined
16 ounces linguine pasta
1 1/2 cups whipping cream
3/4 cup grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon finely chopped fresh parsley, for garnish
Gather the ingredients.
Melt the butter in a large skillet or saute pan over medium heat. Add the halved garlic clove. Add the sliced mushrooms and cook until they are tender and lightly browned. Remove garlic pieces.
Add the bay scallops and shrimp to the sauteed mushrooms and continue cooking, stirring frequently, for about 6 minutes, or until the shrimp are pink and opaque.
In a large pot, cook the pasta in boiling salted water following the package directions. Drain and return to the cooking pot.
Add cream and Parmesan cheese to the pasta and toss well.
Add the mushroom and seafood mixture to the pasta along with the pan juices. Toss to combine the ingredients and then season with salt and freshly ground black pepper to taste.
Serve garnished with chopped fresh parsley.
- Replace the shrimp or scallops with some lobster or chunks of firm white fish, or use sea scallops (horizontally sliced or quartered) instead of the bay scallops.
- Replace the rotini with another pasta shape. Fusilli, gemelli, radiatori, farfalle, penne, macaroni, or cavatelli are all good shapes to use in this recipe.
- Lighten the recipe up a bit with half-and-half or light cream instead of heavy cream.
- A dash of nutmeg adds flavor to seafood cream sauce.
- For a more pronounced garlic flavor, add 1 medium clove of pressed garlic along with the scallops and shrimp.