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- 200g fettuccine pasta - 150g shrimp, peeled and deveined - 150g scallops - 1 cup heavy cream - 1 tablespoon olive oil - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - 1/2 teaspoon lemon zest - Salt and pepper to taste - Grated Parmesan cheese for garnish The main ingredients create a rich and creamy dish. Fettuccine blends well with the seafood. Shrimp and scallops provide a sweet and delicate taste. The heavy cream makes the sauce smooth and luscious. Garlic adds aroma, while red pepper flakes give a gentle heat. - 1/2 cup white wine - 1 teaspoon Italian seasoning - 1/4 cup green peas These optional ingredients can elevate your dish. White wine adds depth and brightness. Italian seasoning brings a mix of herbs. Green peas add sweetness and color. - Extra parsley for freshness - Lemon wedges for a citrus kick - Crushed red pepper flakes for heat Garnishes make the dish visually appealing. Fresh parsley brightens the plate. Lemon wedges add a zesty touch. Crushed red pepper flakes let diners adjust the heat. For a full recipe, you can refer to the Ocean Delight Creamy Seafood Pasta. Start by boiling water in a large pot. Add a generous amount of salt to the water. Once it boils, add 200g of fettuccine pasta. Cook it for about 8-10 minutes. You want it to be al dente, which means it should have a slight bite. After cooking, drain the pasta. Save 1/2 cup of the pasta water for later use. Grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Sauté these for about 30 seconds until fragrant. Next, add 150g of shrimp and 150g of scallops to the skillet. Cook them for 2-3 minutes on each side. The shrimp should turn pink, and the scallops should look golden. Once done, take them out and set them on a plate to keep warm. In the same skillet, pour in 1 cup of heavy cream. Bring it to a gentle simmer. Stir in 1/2 teaspoon of lemon zest. Let the sauce cook for 2-3 minutes while stirring. You want it to thicken a bit, enough to coat the back of a spoon. Now, add the cooked fettuccine, sautéed shrimp, scallops, and 1/2 cup of halved cherry tomatoes to the creamy sauce. Toss everything gently. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your desired creaminess. Taste your pasta. Season it with salt and pepper to your liking. Remove the skillet from the heat. Sprinkle fresh chopped parsley on top for a pop of color. Serve the creamy seafood pasta in bowls. For extra flavor, add grated Parmesan cheese on each serving. Enjoy your meal! For the full recipe, check the earlier section. To cook seafood well, freshness is key. Always buy seafood that smells like the ocean. When cooking shrimp, look for a bright pink color. For scallops, a golden crust shows they are ready. Avoid overcrowding the pan, as this can lead to steaming instead of searing. Cook shrimp for 2-3 minutes per side. Scallops need about the same time. Use a hot skillet with oil to get a great sear. To make a creamy sauce, use heavy cream. Start with a gentle simmer. Stir in lemon zest for brightness. If the sauce is too thick, add some reserved pasta water. This helps thin it out while keeping flavor. Mix everything carefully to coat the pasta and seafood. The right creaminess makes each bite rich and satisfying. Store leftovers in an airtight container. Keep them in the fridge for up to 2 days. Reheat gently on the stove over low heat. Add a splash of water or cream to restore the sauce. Avoid the microwave if you want to keep the cream nice. Enjoy your creamy seafood pasta again with these tips. For the full recipe, check out the details included earlier. {{image_4}} You can use many types of seafood for this dish. Shrimp and scallops are great, but don’t stop there! You can also try: - Crab meat - Mussels - Clams - Lobster Using a mix of seafood adds flavor and texture. Each kind brings its unique taste. If you want a vegetarian option, skip the seafood. Instead, use: - Grilled zucchini - Sliced mushrooms - Fresh spinach - Artichoke hearts These ingredients add depth and flavor. You can also add plant-based cream for richness. Adjusting the spice level is easy! If you like it mild, use less red pepper flakes. For more heat, add: - Fresh chopped chili - Cayenne pepper - A dash of hot sauce Start with a little, taste, and add more if needed. Balancing flavors makes this dish even better! To store leftover creamy seafood pasta, place it in an airtight container. Make sure to cool the pasta to room temperature first. This helps keep the sauce creamy and fresh. Store the container in the fridge for up to three days. If you think you won't eat it soon, consider freezing it. When you’re ready to eat your leftovers, reheat them carefully. Use a skillet over low heat to warm the pasta gently. Add a splash of water or cream to help bring back the sauce's creaminess. Stir often to prevent sticking. You can also microwave it in short bursts, stirring in between, to keep it moist. If you decide to freeze your creamy seafood pasta, portion it out into smaller containers. This makes it easier to thaw only what you need. Wrap the containers tightly to prevent freezer burn. When you want to eat it, move the container to the fridge the night before. Let it thaw slowly. Then, reheat it on the stove or in the microwave as mentioned before. I recommend using fettuccine for creamy seafood pasta. Its flat shape holds sauce well. You can also try linguine or tagliatelle for a similar effect. Each pasta type adds a unique texture to the dish. Yes, you can use frozen seafood. Just thaw it before cooking. This makes it easy to prepare. Frozen shrimp or scallops work well in this dish. Make sure to pat them dry to avoid excess moisture in your sauce. To make it healthier, try these tips: - Use whole wheat pasta for added fiber. - Swap heavy cream for a lighter option, like Greek yogurt. - Add more vegetables, such as spinach or bell peppers. These changes keep the flavors without losing enjoyment. Yes, you can make the sauce dairy-free. Use coconut milk or almond milk instead of heavy cream. These alternatives add a nice creaminess. You can also add nutritional yeast for a cheesy flavor without dairy. This dish goes well with several side items: - A fresh green salad adds crunch and balance. - Garlic bread is great for soaking up sauce. - Steamed vegetables bring color and nutrients. These sides enhance your meal while keeping it light. For the full recipe, check out the Ocean Delight Creamy Seafood Pasta . In this post, we covered the key ingredients for creamy seafood pasta. We discussed cooking tips, making a rich sauce, and serving it perfectly. I shared variations, such as vegetarian options, and storage tips for leftovers. Creating this dish is easy and rewarding. With these steps, you can impress anyone at your table. Dive into the kitchen and let your cooking skills shine! Enjoy your creamy seafood pasta, and have fun experimenting!

Creamy Seafood Pasta

Dive into a delicious culinary adventure with this Ocean Delight Creamy Seafood Pasta! This creamy dish features succulent shrimp and scallops, perfectly tossed with fettuccine in a rich sauce infused with garlic and lemon zest. In just 25 minutes, you can create a restaurant-worthy plate that's ideal for impressing guests or a cozy dinner at home. Click to explore the full recipe and elevate your pasta game!
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Ingredients
  

200g fettuccine pasta

150g shrimp, peeled and deveined

150g scallops

1 cup heavy cream

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

1/2 teaspoon lemon zest

Salt and pepper to taste

Grated Parmesan cheese for garnish

Instructions
 

Cook the pasta: First, bring a large pot of salted water to a vigorous boil. Add the fettuccine and cook according to the package instructions until al dente, ensuring that the pasta maintains a slight firmness. Once cooked, drain the pasta and set it aside, reserving 1/2 cup of the pasta water for later use.

    Sauté the seafood: In a spacious skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing them together for about 30 seconds or until the garlic becomes fragrant without browning.

      Add shrimp and scallops: Carefully add the shrimp and scallops to the skillet. Cook them for about 2-3 minutes on each side, or until the shrimp turns a beautiful pink color and the scallops develop a golden crust. Once cooked, transfer the seafood to a plate to keep warm and set aside.

        Prepare the creamy sauce: In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the lemon zest, allowing it to infuse into the cream. Let the sauce cook for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

          Combine ingredients: Now, add the cooked fettuccine, sautéed shrimp, scallops, and halved cherry tomatoes into the creamy sauce. Gently toss everything together, incorporating the reserved pasta water a little at a time until you achieve your desired creaminess.

            Season and garnish: Taste the pasta and season with salt and pepper according to your preference. Remove the skillet from heat and sprinkle the fresh chopped parsley over the top, adding a vibrant touch.

              Serve hot: Ladle the creamy seafood pasta into generous portions on plates. For an added touch of flavor, garnish each serving with freshly grated Parmesan cheese.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 2

                  - Presentation Tips: Serve in large, shallow bowls to showcase the colorful seafood and pasta. Drizzle a bit of extra olive oil over the top for a glossy finish, and add a sprinkle of parsley alongside lemon wedges on the side for a refreshing and vibrant touch. Enjoy your delicious ocean-inspired dish!