How To Make Seafood Pasta

Seafood Pasta Recipe

Served over spaghetti, this seafood pasta is a combination of shrimp, clams, mussels, and scallops, all of which are cooked in a fresh tomato sauce. This dish is simple to prepare yet exquisite in appearance, making it ideal for entertaining. In my home, I frequently serve seafood dishes to guests and family, such as bacon wrapped scallops, shrimp kabobs, or this simple yet wonderfully delightful seafood pasta. I hope you enjoy it! Whenever I go to my neighborhood Italian restaurant, I always get their special mixed seafood pasta, which is delicious.

This pasta dish, which includes plenty of fresh seafood mixed in a homemade sauce, is even better than the restaurant version, in my opinion.

How do you make seafood pasta?

A simple homemade tomato sauce is the starting point of this dish, which is created with garlic and onions, tomato puree, and spices. Meanwhile, while the sauce is boiling, you may start preparing the pasta and shellfish. The shrimp and scallops are cooked first, followed by the mussels and clams, which are steamed in a small amount of the pasta’s cooking liquid. Toss the pasta, shellfish, and tomato sauce together in a large mixing bowl, and serve immediately.

Tips for seafood pasta

• It is possible to prepare the tomato sauce up to 2 days ahead of time. The pasta and seafood may be stored in the refrigerator until you are ready to cook them
• While I love to prepare my own sauce for this recipe, if you’re short on time, you can use a jar of your favorite marinara sauce instead. I use 31-40 count sized shrimp in this recipe
• However, you may use any size shrimp you choose. Obviously, you may get larger or smaller shrimp depending on your preference, but I like this size because it’s almost equal in size to the scallops. In this dish, any combination of seafood will work, but some excellent alternatives include bits of fish, lobster, or calamari. You don’t have any pasta on hand? Change up your long pasta by using fettuccine, angel hair, or linguine instead of spaghetti.

How to prepare mussels and clams

Mussels and clams are delicious, but they require specific handling to ensure that they are properly prepared. You’d want to purchase live mussels and clams from the grocery shop. If the mussels or clams have open shells, tap them on the counter and they should shut, indicating that they are alive and safe to consume, as described above. If the mussels and clams are still open when you get them home, toss them. Mussels and clams that are still alive must be kept in the refrigerator. Storage for one to two days is recommended, and open containers in the refrigerator with a wet towel on top are the best way to keep them fresh.

• If the clams and mussels don’t smell like the sea, or if they smell odd, throw them away immediately.
• This permits the shellfish to eliminate sand from their bodies.
• Remove the beards (the small fuzzy portion on the flat side of the mussels) and set them aside.
• You can use a towel to grasp the mussels in order to gain a better grip on them and protect your hands.

Under cold running water, scrub the shellfish to remove any debris, sand, or broken shell parts that have accumulated. If some of the mussels do not open throughout the cooking process, discard them after you have finished boiling the shellfish.

HOW LONG TO COOK SEAFOOD

Because the seafood items in this dish cook at various speeds, you’ll want to cook the shrimp and scallops first, then remove them before cooking the clams and mussels to avoid overcooking and making them tough.

• Clams should be cooked for 4-6 minutes, scallops for 3-4 minutes, mussels for 3-4 minutes, and shrimp for 2-3 minutes.

When you serve this exquisite seafood pasta to your guests, they will be blown away. It’s one of my favorite dishes to offer on special occasions since it usually receives excellent reviews.

More great seafood recipes

• The following dishes: Baked Salmon with Garlic Butter, Shrimp Tacos with Mango Salsa, Bacon Wrapped Scallops, Shrimp Ceviche, New Orleans BBQ Shrimp, among others:

Seafood Pasta

Served over spaghetti, this seafood pasta is a combination of shrimp, clams, mussels, and scallops, all of which are cooked in a fresh tomato sauce. This dish is simple to prepare yet exquisite in appearance, making it ideal for entertaining. Course MainCuisineItalianKeyword pasta with seafood, shrimp spaghetti Preparation time: 10 minutes Cooking Time: 30 min. Time allotted: 40 minutes 4 Calories per serving 561kcal

• Use 3 tablespoons of olive oil divided among the ingredients: 1/2 cup finely chopped onion
• 2 teaspoons minced garlic
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 tablespoons olive oil divided among the ingredients: Can (28 ounces) San Marzano is a town in the province of Bologna in Italy. Tomatoes puréed in a blender or food processor until smooth
• 12 ounces spaghetti or equivalent long pasta, seasoned with salt & pepper to taste
• 2 tablespoons butter
• 1/2 pound steamed shrimp, peeled and deveined (tails may be left on for a more attractive display)
• 1/2 pound steamed shrimp, peeled and deveined (tails can be left on for a more attractive presentation)
• 1/2 pound steamed shrimp a half-pound sea scallops
• A half-pound clams cleaned
• A half-pound mussels washed and de-bearded
• Two tablespoons parsley chopped

• In a large skillet, heat 2 tablespoons of the olive oil over medium heat until shimmering. Cook for 4-5 minutes, or until the onions are softened, before adding the garlic. Cook for another minute once you’ve added the garlic. Stir in the red pepper flakes (if using), then add the pureed tomatoes and combine thoroughly. Taste and season with salt and pepper to your liking. Stir constantly for 20 minutes, or until the sauce has just begun to thicken. Remove from heat and set aside. Remove the sauce from the heat once you’ve stirred in the butter
• Preparation: Boil the pasta in a big pot of salted water according to package directions while the sauce simmers
• Drain the pasta, saving 3/4 cup of the pasta boiling liquid in a separate container. In a large skillet, heat the remaining tablespoon of olive oil over high heat until shimmering. Using salt and pepper, season the scallops before placing them in the pan. Cook the scallops for 1-2 minutes each side, or until they are browned and opaque in color. Take the scallops out of the pan and set them aside. Season the shrimp with salt and pepper before putting them in the skillet with the sauce. Cook for 3-4 minutes, or until the meat is pink and opaque
• Remove from heat. Take the shrimp out of the pan and set them aside. In a large saucepan, combine the clams and mussels with the pasta water that has been set aside. Bring the pot to a simmer
• Seafood should be opened after 4 to 6 minutes of cooking time under a covered pot. Any shells that did not open should be thrown away. Return the shrimp and scallops to the pan, along with the tomato sauce and pasta, and cook for another 5 minutes. Toss everything together to coat it with the sauce. After that, garnish with parsley and serve

561.1 kcal|64g carbohydrate|38 g protein|17 g fat|6 g saturated fat|182 mg cholesterol|716 mg sodium|1066 mg potassium|7 g fiber|12 g sugar|840IU vitamin A|27.5mg vitamin C|192mg calcium|6.6mg iron

Seafood Spaghetti Tastes Like A Fancy Restaurant Meal

That means this isn’t your typical nightly pasta dish. It’s a pasta dish for special occasions. The kind of spaghetti you cook for someone and they instantly take out their phones and start taking photographs of it. Seafood Pasta is a fantastic way to wow your friends and family, and it is also quite simple to prepare! As a result of their identical cooking times (which, we may add, are rather short! ), scallops and shrimp are our preferred seafood. We also enjoy this dish for still another reason).

• They should be well browned and cooked through; if you cook them any longer, the scallops will become tough and the shrimp would feel like small pebbles in your tongue.
• Clams, mussels, lobster, and crab may all be substituted in this dish with little difficulty.
• The sauce is made from a combination of milk, chicken broth, and Parmesan cheese.
• You may substitute vegetable broth or, even better, shrimp or fish stock in place of the chicken broth.
• The smoothness of the sauce comes from the dairy, so there is no need to prepare a roux!
• It is imperative that you try this dish if you enjoy the combination of pasta and fish as much as I do.
• Pasta with Shrimp in a Boil Have you ever tried to make this luscious dish?
• Yields:4servings Preparation time: 0 hours and 5 minutes Time allotted: 0 hours 30mins 12oz.spaghetti 2tbsp.butter 1/2 pound of peeled and deveined shrimp1/2 pound of scallops, patted dry Kosher salt is a kind of salt that is kosher.

1. Cook the spaghetti till al dente according to package guidelines in a large saucepan of salted boiling water until the pasta is tender. Drain and return to saucepan
2. In the meantime, melt the butter in a large skillet over medium heat. Season with salt and pepper after adding the shrimp and scallops. Sear for 2 minutes on each side, then transfer to a serving platter. Add the shallot and garlic to the skillet and sauté until soft and aromatic, about 3 minutes. Season with salt and pepper after adding the milk, broth, Parmesan, tomatoes, and parsley. Simmer for another 3 minutes, then add the shrimp and scallops and stir until everything is well incorporated. Lemon juice should be squeezed
3. Toss in the cooked spaghetti until it is well covered. Using fresh parsley, garnish the dish and serve it with Parmesan cheese.

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Creamy Lemon Garlic Seafood Pasta

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Creamy lemon garlic seafood pasta is a one-dish meal that combines the most wonderful flavors and textures. The food is SOO DELICIOUS that you can be sure that your guests will be unable to resist returning for seconds! If you enjoy the combination of seafood and pasta, you must try some of these amazing seafood dishes! Try this deliciousShrimp Alfredo, this Mac and Cheese, or these delectable Scallops to get you started.

Creamy Lemon Garlic Seafood Pasta

As a result, you are undoubtedly curious about what type of seafood is used in this dish before attempting it. This seafood spaghetti has some of my all-time favorite shellfish, which makes it a must-try for me. Mussels, scallops, and shrimp are among the seafood options. Not only are they delectable in both taste and texture, but they are also among the most straightforward seafood options to prepare! 30 minutes and they’re done, and they’re prepared for consumption! Combine this meal with a side of creamy lemon garlic pasta, and you’ll be drooling for it to be finished cooking!

I would top it up with some garlic bread and some asparagus, or even some salad, and call it a day.

This meal not only tastes fantastic, but it also seems to be quite elegant.

Enjoy your meal!

Ingredients You Need to Make Seafood Pasta

This seafood spaghetti recipe will be one of the most straightforward pasta dishes that you will ever prepare. If you’ve never cooked with shellfish before, this is a fantastic recipe to try! For a complete list of specific ingredient measurements, please see the recipe card below.

Ingredients

• Linguini noodles: I prefer to use liguini noodles since they are broader than other types of noodles. However, you may substitute any type of noodle that you have on hand. Unsalted butter: If possible, use unsalted butter for this dish. Scallops: These should be fresh, cleaned, and patted dry before cooking
• Scallops Large shrimp:Before beginning this dish, check to see that the shrimp has been peeled and deveined. Mussels: I prefer to debeard my mussels just before cooking them in order to keep them as fresh and lively as possible. I used salt and pepper to season the dish to my liking.

Creamy Lemon Garlic Sauce

• Butter: Unsalted butter is the finest option because there is no extra salt flavor to contend with. This seafood spaghetti will taste much better if you use freshly crushed or minced garlic. Heavy whipping cream is appropriate for this application. Chicken broth: Using chicken broth instead of water will enhance the flavor of this recipe. In order for the sauce to have that wonderful and creamy texture, cream cheese must be used. Cheese (Parmesan): This cheese gives the ideal amount of flavor to this dish. Lemon juice: You can use either fresh lemon juice or bottled lemon juice for this recipe. Whatever you’ve got will suffice

Let’s Cook Up Some Delicious Seafood Pasta!

Following the cleaning and preparation of your seafood, you should be pleased since it is now time to begin cooking! Cooking is followed by an enjoyable period of eating.

1. Bring a large pot of water to a boil, then cook the pasta according to the package directions, draining the water after each batch. 2 cups of the pasta water should be set aside
2. Add the scallops and then the shrimp: Add the butter to a medium-sized saucepan and cook over medium-high heat until melted. Cook for 2-3 minutes, then add the scallops and cook for another 1-2 minutes, or until the scallops are no longer pink in the middle. Remove from the pan and place on a platter
3. Using pasta water, steam the mussels: Bring the pot back to a boil by adding the conserved water at this point. Add the mussels and bring the pot to a simmer, covering it. Allow approximately 5 minutes of steaming time for the mussels. The ones that didn’t open should be thrown away. Place the shrimp and scallops in a separate container.

To Make the Creamy Lemon Sauce

1. Heat and stir: Melt 14 cup butter in a saucepan over medium heat. Combine the garlic, heavy cream, chicken broth, and cream cheese in a mixing bowl. Stir until the cream cheese is completely melted and the mixture is smooth and creamy. Cook until the sauce has thickened, stirring occasionally, until the parmesan cheese has melted and the lemon juice has been squeezed out. Add in the pasta and seafood: Stir in the pasta and shellfish until everything is well heated. If preferred, garnish with fresh chopped parsley and grated parmesan cheese.

How to Pick Out Seafood

If you want to create an excellent seafood pasta dish, you must first select the best fish available.

It will determine the success or failure of this dish! Here are some pointers on how to select the best shrimp, scallops, and mussels for your dinner.

• How to choose shrimp: For this dish, you’ll want to acquire some large shrimp that have already been peeled and deveined. You may get huge shrimp at your local grocery store. This will save you a TON of time throughout your preparations. Plus, it’s not enjoyable to do, so make it as easy on yourself as possible! When purchasing shrimp, make sure you smell it! Make certain that it does not have an ammonia smell. It’s also a good idea to avoid shrimp that’s limp, slimy, or otherwise coming apart. That indicates that they are in their senior years! If you don’t have access to fresh shrimp, frozen shrimp can suffice in this situation. Remember to defrost them in the refrigerator before using them in a recipe. How to select scallops: When selecting scallops, you will want to search for a handful of characteristics in particular. They should be solid and free of moisture. To be more precise, their feel and texture should resemble that of a pork chop! Additionally, avoid purchasing any that are moist, glossy, or soft. These aren’t going to taste nice
• How to select mussels: Because the mussels are still in their shells, selecting them might be more difficult. Always purchase extra since some will be broken or rotting when you open the package and you won’t realize it until you begin cooking! Mussels that have been properly prepared will be moist and smell like ocean water. They will not be suspicious in the least. Check to see that they are all securely closed before moving on. The ones that are open should be avoided at all costs.

How to Clean and Prep Seafood

Preparation is essential to a successful seafood pasta meal! Don’t be intimidated by this section. It’s quite simple, and it will pay off when you sit down to enjoy this dinner!

• In order to ensure that your shrimp is ready to cook for this dish, you must first ensure that it has been peeled, deveined, and the tails have been removed off the shrimp. If you did not purchase them in this manner, that is also OK! You have the ability to complete it yourself! Begin by removing the head and legs from the body. After that, remove the shell as well as the tail. Once the shrimp has been deveined (that is, its intestinal track has been removed), you will make a cut along the outside border of the shrimp’s back to remove the big, black vein that runs through its back. Cut it down to about a 14-inch depth. Pull the vein out with your fingers or a knife if it is too large to be pulled out. Your shrimp is now ready to be prepared for cooking. Cleaning and preparing mussels is simple. Once you get your mussels, you want to make sure that you RINSE them (don’t soak them in water. they need to breathe!) in cold water before preparing them for cooking. Remove any dirt that has accumulated on them using a scrub brush or your fingernail. Following that, you will see a stringy, black tag attached to the exterior of the shell. This is referred to as a beard. You’ll want to get rid of it soon before you start cooking. If you want to take it out, simply pull it towards the hinge of the mussel and it should pop right out. After that, you’re ready to start cooking some mussels. Scallops are prepared in the following ways: These are quite simple to put together! Simply give them a thorough rinsing in cold water before patting them dry. Then you’re finished

Storing Leftovers

If you have any leftovers, this recipe is fantastic for lunch or supper the next day if you are fortunate enough to have any! Here’s how to store it in an appropriate manner.

• If you’re using a refrigerator, make sure to store your seafood pasta in an airtight container when it’s finished cooling. It will last around 3-5 days. Cooking the seafood pasta on the stovetop is the best method of reheating it. Put your leftovers in a pan and heat them up. Cover the pan with a lid after adding a small amount of water and your seafood pasta. To finish heating it up, simmer and steam everything until it’s well heated.

• Salt, pepper, and 12 ounces of linguini noodles, 1 tablespoon of butter, half a pound of scallops, 1/2 pound of big shrimp, peeled and deveined, 1/2 pound of mussels

Creamy Lemon Garlic Sauce:

• 1/4 cup butter
• 3 cloves garlic
• 2 cups heavy cream
• 1 cup chicken broth
• 4 ounces cream cheese
• 1/4 cup Parmesan cheese
• Lemon juice

• Preparing the pasta: Bring a big pot of water to a boil and cook according to the package guidelines. 2 cups of pasta water should be set aside. Melt the butter in a medium-sized pot over medium-high heat. Cook the scallops for 2-3 minutes, then add the shrimp for the last 1-2 minutes, cooking until the shrimp is no longer pink in the middle. Set aside on a plate while you bring the saucepan back up to a boil with the remaining water you set aside earlier. Add the mussels and bring the pot to a simmer, covering it. Allow approximately 5 minutes of steaming time for the mussels. The ones that didn’t open should be thrown away. Place the shrimp and scallops in a separate container.

To make the creamy lemon sauce:

• Melt 14 cup butter in a saucepan over medium heat. Combine the garlic, heavy cream, chicken broth, and cream cheese in a mixing bowl. Stir until the cream cheese is completely melted and the mixture is smooth and creamy. Stir in the parmesan cheese and the juice of one lemon and continue to cook until the sauce has thickened. Add the pasta and seafood and cook until the pasta is cooked through. If preferred, garnish with fresh chopped parsley and grated parmesan cheese.

6 Calories per serving 694 kilocalories (35 percent ) Sugars48g Carbohydrates (16 percent ) 19 g of protein (38 percent ) Fat48g (48 grams of fat) (74 percent ) Saturated Fatty Acids29g (145 percent ) 2 g of polyunsaturated fatty acids 13 g of monounsaturated fat 1 gram of Trans Fat Cholesterol levels were 172 milligrams (57 percent ) Sodium is 592 milligrams (25 percent ) Potassium is 389 milligrams (11 percent ) Fiber2g is an abbreviation for fiber2g (8 percent ) Sugar2g (sugar2g) (2 percent ) Vitamin A 1780 International Units (36 percent ) 5 milligrams of vitamin C (6 percent ) 144mg of calcium (14 percent ) Iron2mg is an abbreviation for iron2mg (11 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Seafood pasta with shrimp and scallops (and garlic)!

It’s true: seafood pasta with shrimp, scallops, and loads of garlic is one of the quickest and most delicious pasta dishes you’ll ever prepare! This seafood spaghetti is perfect for those who enjoy shrimp, scallops, butter, and garlic. As an Amazon Associate, I receive money when people make qualifying purchases via my links. A gorgeous midweek supper that can be prepared in less than half an hour, yet the cooking time is just half that! One of my most popular dishes is my easy garlic and butter shrimp with pasta, which is one of my most popular meals.

Because seafood should not be overdone, I’ve included step-by-step directions on how to prepare it so that your meal comes out correctly every time!

If you are unable to locate this particular form of pasta, just substitute another, such as linguine, spaghetti, or a shorter noodle.

How Important is the Quality of the Ingredients?

Make sure to use high-quality seafood and pasta to ensure that this dish is as tasty as it possibly can be! Yes, all of the components are necessary at all times, but don’t even think of experimenting with low-quality seafood; that’s the worst kind of mistake. Your guests will enjoy my cioppino dish if they enjoy fish in general. Orlinguine with clams, of course! In addition, if you’re seeking for a traditional Italian spaghetti sauce, I can point you in the appropriate place!

How do you Cook Frozen Seafood?

It’s simple: simply defrost and prepare as you would if the food were fresh.

I defrost mine in a colander, which I find convenient. Seafood thaws in a relatively short period of time. Don’t be intimidated by the prospect of cooking fish; it’s actually not that difficult. The most difficult part, I believe, is to avoid overcooking it.

Can I Serve this without Pasta?

Yes, you can create some rice, quinoa, zucchini noodles, or even gluten-free pasta for individuals who are trying to eliminate gluten in their diet. Fresh fish is a must-have in every kitchen.

Seafood Pasta with Shrimp and Scallops (and Garlic!)

Christina Conteserves created this recipe. DOWNLOAD THE COMPLETE PRINTABLE RECIPE BELOW.

Prepare the Scallops

Scallops should be soaked in abrine solution for 10 minutes (3 Tbsp Kosher salt in 16 oz water.) After 10 minutes, remove the pan from the oven and lay it on a drying rack to dry.

Cook the Pasta

Prepare the pasta by first bringing a big pot of well-salted water to a boil. Toss in the spaghetti and start your timer for 7 minutes before your pasta is done cooking (according to package instructions.)

Make the Seafood Sauce

Make certain that the scallops are completely dry. If they are not completely dry, pat them with a paper towel. When the timer goes off, heat a big cast-iron skillet over high heat and add the extra virgin olive oil to the skillet. As soon as the pan and oil are hot, add the scallops and sear them for approximately 1 1/2 minutes before adding the shrimp, garlic, and parsley and cooking for another 1 1/2 minutes. Stir in the scallops and shrimp and heat for another 2 minutes, then flip the scallops and shrimp and cook for another 1 1/2 minutes.

Stir in the butter until it is completely melted.

If desired, season with freshly ground black pepper, then taste the sauce or a piece of fish to see whether further salt is required.

Add the Pasta to the Seafood Sauce

Drain the pasta, which should be done by now, but keep about a cup of the pasta water aside. If you wish to add some pasta water after putting everything together, you won’t need to use this pasta water. Toss the pasta immediately into the pan of seafood sauce and toss to combine. Stir carefully to ensure that all of the ingredients are well-combined. In the pan, add some of the conserved pasta water if preferred, and then top with a twist of lemon to finish.

Serve the Seafood Pasta!

Serve immediately since this seafood pasta dish tastes best when it’s hot out of the oven. Considering that this is a simple dish, bring the pan to the table and serve it directly from it. Don’t forget to serve with some crusty bread to soak up the buttery garlic and wine sauce at the conclusion of the meal! Luckily, I had a hungry team waiting behind me who were eager to get their hands on this delicious treat. Haha! And here’s one more seafood pasta dish for you: mussel pasta (made in the Italian way with tomatoes and olives)!

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• 3 Tbsp extra virgin olive oil
• 1 pound (454 g) scallops, either fresh or frozen
• Kosher salt
• 12 oz (340 g) excellent quality pasta
• 1 pound (454 g) scallops 8 big or 12 medium shrimp, fresh or frozen
• 3 or 4 cloves minced garlic
• Chopped Italian flat leaf parsley
• Freshly ground black pepper
• 2 to 3 oz (57 g to 85 g) excellent quality butter
• 2 to 3 oz (57 g to 85 g) good quality butter
• 2 to 3 oz (57 g to 85 g) good quality butter (3) cups dry white wine (you may replace seafood stock or broth if you like)
• (serve with lemon slices or wedges if you like)

Instructions

1. Scallops should be soaked for 10 minutes in abrine solution (3 tablespoons Kosher salt in 16 ounces water)
2. After 10 minutes, remove the pan from the oven and lay it on a drying rack.

Cook the Pasta

1. Prepare the pasta by first bringing a big pot of well-salted water to a boil. As soon as the pasta is placed in the pot, set a timer for 7 minutes before the pasta will be done (according to the package directions).

Make the Sauce

1. Make certain that the scallops are completely dry. If they are not completely dry, pat them with a paper towel. Put a big cast-iron skillet over high heat and add the extra virgin olive oil when the timer goes off. As soon as the pan and oil are extremely hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp and garlic, along with the parsley. Stir in the scallops and shrimp and heat for another 2 minutes, then flip the scallops and shrimp and cook for another 1 1/2 minutes. After that, add the wine, scraping the bottom of the pan, and reduce the heat to just enough to keep it hot. Stir in the butter until it is completely melted. Whether desired, season with freshly ground black pepper, then taste the sauce or a piece of seafood to see if additional salt is required

Add the Pasta to the Seafood Sauce

1. Drain the pasta, which should be done by now, but keep about a cup of the pasta water aside. If you wish to add some pasta water after putting everything together, you won’t need to use this pasta water. Add the pasta directly to the pan with the seafood sauce, stirring gently to combine all of the ingredients together. If preferred, add some of the remaining pasta water and finish with a twist of lemon in the pan

Serve.

1. Serve immediately since this seafood pasta dish tastes best when it’s hot out of the oven. When you finish, make sure you have enough of crusty bread to lap up the buttery garlic and wine sauce.

Notes

Excessive cooking of the fish will result in it becoming tough and rubbery.

Nutrition Information:

Yield:4Serving Size: 1Servings per container: Calories:484 24 g of total fat Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g S 0 g of Trans Fat 13 g of unsaturated fat Cholesterol:100mg Sodium:175mg Carbohydrates:34g Fiber:2g Sugar:1g Protein:31g The nutritional information is calculated based on 2 oz of butter.

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Seafood Pasta (with Shrimp, Scallops and Clams)

Seafood spaghetti made simple with a homemade tomato pasta sauce. Cooking in a single pot for less than 30 minutes results in a tasty supper that is quick and easy.

Seafood Pasta Sauce

Seafood pasta is a meal that is quick, simple, and easy to prepare for the whole family. Everything about this dish is really excellent, and it’s filled with various types of seafood in a fresh and handmade seafood pasta sauce. When it comes to this recipe, making the spaghetti sauce from scratch rather than using a bottled pasta sauce is a game changer. The only thing you have to do is use a can of whole peeled tomatoes and mix them up to make the tomato sauce.

How to Make Seafood Pasta?

You can use any of the seafood combinations listed below to make this dish. In order to create the greatest seafood pasta dish, I utilized shrimp, scallops, and mussels. If you enjoy fish and pasta, this quick and easy meal is a good choice. It takes less than 30 minutes to prepare, and the pasta may be prepared in a single pot or skillet. You may serve it for supper whenever you want to treat your family to some seafood; it’s quite wonderful, especially when paired with your favorite bottle of wine.

How Many Calories Per Serving?

Per serving of this pasta dish, there are 431 calories.

What Dishes to Serve with this Recipe?

This dinner is best enjoyed as a stand-alone dish or with a side dish. I offer the following dishes for a healthful supper that is also quick and easy to prepare on a weeknight. Learn how to make quick and easy dinners! 15 minutes for preparation and 15 minutes for cooking Time allotted: 30 minutes

Ingredients

• A 10 oz. (300 g) box of spaghetti
• 2 tablespoons olive oil
• 3 cloves minced garlic
• 4 oz. (115 g) shelled and deveined shrimp
• 8 oz. (226 g) Manila clams
• 4 oz. (115 g) scallops
• 1 can tomato sauce (28 oz./800 g whole peeled tomatoes)
• 1 tablespoon chopped Italian basil leaves
• Salt and pepper to taste
• 1 teaspoon sugar

Instructions

1. Preparing the spaghetti is simple
2. Just follow the package directions. Drain the water and set it aside. In a blender or food processor, puree the entire can of whole peeled tomatoes until it is smooth. Remove the sauce from the pan and heat a skillet over medium heat. After you’ve added the olive oil, you may add the garlic. Cook the garlic in a skillet before adding the shrimp, Manila clams, and scallop to the pan. Stir in the garlic until it is thoroughly combined, then add the tomato sauce and basil leaves. Cook the fish till it is almost done, then season with salt (to taste) and sugar to taste. Transfer the spaghetti to the pan and toss to thoroughly combine with the sauce. Serve immediately after sprinkling with minced parsley.

Nutrition Information

1Amount per portion of food Calories431 12 g of total fat Saturated Fat2gTrans Fat0gUnsaturated Fat9gSaturated Fat2gTrans Fat0g Cholesterol70mg Sodium2152mg Carbohydrates47g Fiber4g Sugar9g Protein35g

Reader Interactions

It doesn’t matter if you’re looking for a quick supper dish or one that will dazzle visitors; this seafood pasta with creamy garlic sauce is the perfect choice.

Ingredients

The whole recipe, including serving sizes, may be found in the recipe card below.

• I utilized a variety of seafood, including shrimp/prawns, calamari, squid heads, and mussels. Scallops and clams are also excellent complements to this dish. If you want to add fish, I wouldn’t recommend it because it would break up too much when tossing. However, you could always add seared slices of fish shortly before serving. If you’re using frozen seafood, simply be sure to defrost it fully and press it dry with paper towels before cooking it. Pasta, butter, fresh garlic, lemon juice, white wine, cream, parsley, salt and pepper, optional chilli flakes, and white wine reduction. This dish is best served with long pasta, but you can use any type of pasta of your choosing.

How to make seafood pasta

1. Cook the seafood: In a big pan, heat a dash of oil till hot before adding the fish. Season the fish with salt and pepper before cooking it in batches until it is browned and crispy. Depending on the size of the shrimp/prawns, it should take no longer than a minute each side to fry, while the calamari and mussels will only take a few minutes to cook. Take care not to overcook the seafood, since this will result in it becoming rough and chewy. Undercook the chicken a bit since it will cook a little more when it is combined with the sauce and noodles. Make the sauce by following these steps: Remove the seafood from the pan and place it on a plate to cool. Butter should be melted in a separate skillet and then added to the garlic and chilli flakes. Cook until the garlic is aromatic, then add the lemon juice and wine. Bring to a simmer and cook until the liquid has reduced by half. Allow the cream to come to a boil before adding the rest of the ingredients. Allow for 5 minutes of cooking time, or until the sauce coats the back of a wooden spoon. Stir in the fish (along with any remaining liquids) and parsley until everything is well-combined. Combine the following ingredients and serve: Toss the sauce with the cooked pasta and a splash of the pasta boiling water, tossing well to coat the noodles with the sauce. Serve with a sprinkling of parsley on top.

Can you reheat seafood pasta?

The quickest and most straightforward method of reheating seafood pasta (or any pasta, for that matter) is to throw it in a skillet over medium heat with a splash of liquid. It is possible to use water, stock, or cream. Reheat slowly and gently at first. I would not advocate storing this spaghetti since the sauce may separate when it is thawed after being frozen. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving suggestions

1. Easy focaccia bread
2. Simple side salad with a lemon vinaigrette
3. And a simple dessert.

Seafood recipes

1. Sautéed mussels in a white wine garlic sauce
2. Shrimp and grits with bacon and corn
3. Pan-fried scallops in a white wine garlic sauce

• A 2 tbsppolive oil
• 250g (12lb)shrimp / prawnspeeled and deveined
• 150g (5oz)mussel flesh (about 500g with shells)
• 150g (5oz)calamari tubes / squid heads
• 2tbspbutter
• 4 garlic cloves smashed
• 12tspchilli flakes
• 12cupwhite wine
• 1-2 tablespoons lemon juice
• 1

• Allow a dash of oil to heat up in a big pan before adding the rest of the ingredients. Season the fish with salt and pepper before cooking it in batches until it is golden brown. Depending on the size of the shrimp/prawns, it should take no longer than a minute each side to fry, while the calamari and mussels will only take a few minutes to cook. Take care not to overcook the seafood, since this will result in it becoming rough and chewy. Undercook the chicken a bit since it will cook a little more when it is combined with the sauce and noodles. After cooking the seafood, remove it from the pan and set it aside. Butter should be melted in a separate skillet and then added to the garlic and chilli flakes. Cook until the garlic is aromatic, then add the lemon juice and wine. Bringing the pot to a simmer and allowing the liquid to decrease by half
• Allow the cream to come to a boil before adding the rest of the ingredients. Set aside for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the fish (along with any remaining liquids) and parsley until everything is well-combined. Toss the sauce with the cooked pasta and a splash of the pasta boiling water, tossing well to coat the noodles with the sauce. Serve with a sprinkling of parsley on top.

The following are the nutritional values: 454kcal|65 g carbohydrate|24 g protein|10 g fat|5 g saturated fat|Cholesterol:192 mg sodium 466 mg potassium 244 mg fiber 2 g sugar 1 g vitamin A 713 IU vitamin C 12 mg calcium 101 mg iron 3 mg

Creamy Seafood Pasta

Get ready to enjoy a seafood meal that is perfect for informal entertaining and can be on the table in under 30 minutes!

Ingredients

• 15 cups uncooked linguine
• 1 can (18.5 oz) ProgressoTM Traditional New England clam chowder
• 2 cloves minced garlic
• 2 tablespoons olive oil
• 1 1/2 pounds uncooked peeled and deveined large shrimp, tails peeled
• 1 package (8 oz) sliced fresh mushrooms (3 cups)
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped fresh parsley
• 1 1/2 pounds uncooked peeled and deveined large shrimp, tail If desired, season with salt and pepper to taste. If preferred, add 1/2 cup grated Parmesan cheese (2 oz) to the dish.

Steps

• 1Cook the linguine according to package directions in a 5- to 6-quart Dutch oven. After draining well, return to the Dutch oven and cover to keep warm. 2In the meantime, combine the clam chowder, milk, 1/2 cup Parmesan cheese, and the garlic in a blender and blend on medium speed until the mixture is smooth. Remove from consideration
• 3 Heat the oil in a 12-inch nonstick skillet or wok over medium-high heat until it shimmers. Cook the shrimp, mushrooms, and onions for approximately 5 minutes, tossing regularly, until the shrimp are pink. Cook, stirring constantly, until the pepper flakes and soup mixture are well heated. Add in the parsley and mix well. season with salt and pepper to taste 5Pour the sauce over the cooked linguine in a Dutch oven and gently toss to coat. Parmesan cheese should be sprinkled on top of individual servings.

Tips from the Betty Crocker Kitchens

• Tips 1: To save time, use minced garlic that comes in compact glass jars. For a slightly different flavor, you may use a tablespoon of dried parsley flakes for the fresh

Nutrition

410 calories, 10 grams of total fat, 27 grams of protein, 55 grams of total carbohydrate, and 4 grams of sugar

Nutrition Facts

Calories 410Calories from Fat 90Calories from Protein 10g16 percent of total fat Saturated fat3g15 percent of total calories Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol130mg 44 percent of the population Sodium (740mg/31% of total sodium) 350 milligrams of potassium equals 10 percent total carbohydrates 55 g18 % total carbohydrates Dietary Fiber4g18 percent of total calories Sugars4g Protein27g Vitamin A15 percent 15 percent Vitamin A15 percent Vitamin C8 is represented as a percentage.

8% of the population Calcium is 15 percent of the total. Iron accounts about 30% of the total. 30 percent of the population

Exchanges:

3/4 cup starch, 0 fruit, 0 other carbohydrate, 0 skim milk, 0 low-fat milk, 0 milk, 1 vegetable, 2 very lean meat, 0 lean meat, 1 high-fat meat, 1 fat, 3 1/2 cup starch, 0 fruit

Carbohydrate Choice

The percentage daily values (%DV) are based on a 2,000 calorie diet. 3 1/2 Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Garlicky Seafood Linguine Is the Ultimate Treat-Yourself Dinner

Image courtesy of Tara Holland When it comes to seafood pasta, there are so many variations that it almost seems foolish to give this one recipe a name that may encompass so many different delectable dishes. Linguine with clams, lobsterravioli, and frutti di Mare are just a few examples. But here’s the thing: most of the hundreds of individuals who search for “seafood pasta” every month aren’t precisely sure what they’re looking for, which makes sense. If it describes you (as it did me a few of weeks ago), I give my interpretation of the phrase, hoping that this mix of buttery scallops, soft shrimp, garlicky wine sauce, and burst tomatoes appeals to you and your ambiguous, undecided, absolutely normal needs.

What Sauces Go Well with Seafood?

There is no limit to what may be achieved. You may use a crimson sauce, a pink and creamy sauce, or a luxurious Alfredo-like sauce to dress up your dish. All three situations are appealing to me. Cherry tomatoes are sautéed with shallots and garlic, then cooked in white wine before being completed with butter and pasta boiling water, as seen in this preparation. Because of its simplicity and brightness, the seafood is able to really shine.

Do You Put Cheese on Seafood Pasta?

Cheese and shellfish have long been connected with a negative connotation, and it’s past time to put that to rest. When it comes to pairing cheese with fish, there are a variety of options depending on the type of fish and the tastes involved. To summarize, if you want to mix cheese and seafood, do it with confidence! In the event that someone has an issue with it, suggest that they sample Laura Rege’s cheesy seafood lasagna before coming in to discuss. (It’s INCREDIBLY wonderful.) Because there are so many different textures and flavors going on in this specific dish, cheese is not required in this instance.

• Choose your favorite type of pasta to go with it. The only thing to keep in mind is that the tactile contrast created by spinning a piece of shrimp or scallop into a huge forkful of long noodles (such linguine, fettuccine, or spaghetti) is unbeatable
• Penne is a much shorter option. Don’t bother with thescallops (they may be pricey!) replace the shrimpinstead with one pound of shrimpinstead Scallops can be substituted with finely minced yellow onion. Make a substitution for the wine with vegetable or chicken broth. Add a dash of cream to the sauce to finish it off. You may substitute chives for the parsley.

This weekday pasta dish, made with scallops and shrimp in a white wine-based sauce and served over linguine, will elevate your weeknight pasta game.

Ingredients

• 4 cloves garlic
• 2 quarts scherry tomatoes (about 1 1/2 pounds)
• 1/2 bunch fresh parsley
• 8 ounces big scallops (8 to 9)
• 1 3/4 teaspoon kosher salt, divided, plus more as required
• 1 cup dry linguine noodle 3 tablespoons extra-virgin olive oil, divided
• Freshly ground black pepper a pinch of crushed red pepper flakes
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine
• 8 ounces big shrimp, peeled and deveined

Instructions

1. Prepare a big saucepan of salted water by bringing it to a boil. Cook 1 pound of linguine till al dente, following the package directions, until the pasta is tender. In the meantime, carefully chop 1 big shallot (about 1/3 cup) and 4 garlic cloves. 2 quarts cherry tomatoes should be halved. When the pasta is finished cooking, retain 1 cup of the cooking liquid and drain the pasta
2. Finely cut the leaves from 1/2 fresh parsley till you have 1/3 cup
3. 8 ounces scallops should be patted dry with paper towels before seasoning with 1/4 teaspoon kosher salt and a few grinds of black pepper to taste. Using a high-sided 12-inch skillet, heat 2 tablespoons of the olive oil over high heat until it shimmers, about 1 minute. Cook the scallops in a single layer for 2 to 3 minutes each side, or until they are golden brown on both sides and opaque in the centre, depending on their size. To keep the dish warm, transfer it to a platter and cover it with aluminum foil. Reduce the heat to medium and stir in the remaining 1 tablespoon olive oil. Cook for 1 to 2 minutes, or until the shallots are softened, before adding the tomatoes. Cook, stirring periodically, for 2 to 3 minutes, or until the tomatoes begin to soften and release juices, depending on how tender you want your tomatoes to be. Increase the heat to medium-high and cook until the garlic is fragrant, about 1 minute. Remove the pan from the heat and set aside. Bring 1/2 cup dry white wine, a sprinkle of red pepper flakes, the remaining 1 teaspoon kosher salt, and a few grinds of black pepper to a boil in a small saucepan over medium heat. Simmer for approximately 2 minutes, or until the wine has been reduced by roughly half. 8 ounces peeled and deveined shrimp should be nestled into the sauce and cooked until pink and cooked through, 2 to 4 minutes total, flipping halfway through. Toss in the pasta, parsley, 2 tablespoons unsalted butter, and 1/4 cup of the pasta water that was saved at the beginning. Toss to coat, adding additional pasta water if necessary to loosen the sauce. Using kosher salt and black pepper to season, adjust the seasoning as required. Scallops should be placed on top of the pasta in individual dishes.

Recipe Notes

Despite the fact that it’s better to have this pasta right once, leftovers can be stored in the refrigerator for up to 1 day in an airtight container. Lauren Miyashiro is a writer who contributes to this site. Lauren Miyashiro is a recipe creator and cuisine writer who has received professional training. Last but not least, she worked as the culinary director at Delish.com, where one of her finest achievements was successfully cooking an 8-pound bagel on video. With her husband (and supportive taste tester), daughter (and toughest food critic), and dog (and lazy coworker), she relocated to the Bay Area after more than a decade in New York City.

She’s been known to convert grown broccoli haters to the infamous veggie, can transform nearly anything into a crunchwrap, and almost always has a batch of on-demand frozen cookie dough in the freezer to create cookies whenever she wants.

Easy Creamy Seafood Pasta

Shrimp, scallops, and pasta combine to create an easy seafood meal that is brimming with a creamy taste from spices and other seasonings. Delicious dish delivered with a side of tossed salad and crusty French bread.

Easy Creamy Seafood Pasta

In this home, spaghetti is a favorite dish. For the most part, my kid is content to consume plain spaghetti noodles or to take some from the counter before I have a chance to put them to the sauce. In our family, it’s a must-have, and I like how adaptable it is. A quick supper option for busy schedules or for when you simply want some comfort food, whether it’s our herb-infused chicken fettuccine, tomato basil shrimp pasta, chicken broccoli filled shells, or your own personal favorite pasta recipe, pasta always works.

Can I use frozen pre-cooked shrimp for this pasta dish?

I prefer to use uncooked shrimp because it doesn’t become rough as soon when simmered, but if you only have frozen pre-cooked shrimp on hand, it would work as well as well. Simply add the shrimp at the same time as the parmesan cheese, seasonings, and sun-dried tomatoes, and allow it to cook through completely.

How to make Creamy Seafood Pasta

1. Cook the linguine or fettuccine according to the package directions
2. Set aside. In the meantime, whisk together the cornstarch and milk in a small basin until smooth
3. Leave aside. In a large pan, heat the oil and sauté the onion and garlic until the onion is transparent. Combine the shrimp, scallops, and chicken broth in a mixing bowl. Cook, uncovered, for 3-5 minutes, or until the shrimp is pink
4. Remove from heat. Fill the pan halfway with the milk mixture. Bring to a boil over medium heat, stirring constantly, for 1-2 minutes, or until the sauce has thickened. Simmer for 2 minutes after adding the Parmesan cheese, parsley, basil, salt, and pepper, as well as the sun-dried tomatoes. Finally, add the young spinach and toss until the leaves wilt. Drain the linguine and serve it with the seafood mixture on top. Lastly, top with the remaining Parmesan cheese.

Easy Creamy Seafood Pasta

• Course Course I: The Main Course CuisineAmerican Shrimp, scallops, and pasta combine to create an easy seafood meal that is brimming with a creamy taste from spices and other seasonings. There are no words to describe how great this dinner is presented with a tossed salad and bread.

• 8 ounces of uncooked linguini can be used in place of spaghetti or fettuccine in several recipes. 1 tablespoon cornstarch
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 medium onionfinely chopped
• 2 teaspoons minced garlic
• 2 teaspoons olive oil
• 1/2lbuncooked large shrimppeeled and deveined
• 1/2lbbay scallops
• 3 tablespoons chicken broth
• 1/2cup parmesan cheese, freshly grateddivided
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2cupsun dried tomatoes, drained and chopped
• 2 handfulsbab

• Linguine should be cooked according to the packaging instructions. In a small mixing bowl, whisk together the cornstarch, heavy cream, and milk until smooth
• Put aside
• Then Using a large nonstick pan, sauté the onion and garlic until the onion is transparent, about 10 minutes. Combine the shrimp, scallops, and chicken broth in a large mixing bowl. Cook, uncovered, for 3-5 minutes, or until the shrimp are pink
• Remove from heat. Pour the milk mixture into the skillet and stir well. Bring to a boil over medium heat, stirring constantly, for 1-2 minutes, or until the sauce has thickened. Cook for 2 minutes after adding 1/4 cup Parmesan cheese, parsley, basil, salt, and pepper, as well as the sun-dried tomatoes, to taste. Taste and season with more seasoning if necessary. Last but not least, add baby spinach and toss until the leaves wilt. Drain the linguine and serve it with the seafood mixture on top. Alternatively, place the linguine in a pan and toss together. Lastly, top with the remaining Parmesan cheese.

Created byKatie

Katie is a devout Christian, a wife, and the mother of three children: two boys and one girl. Crafting, home improvement projects, cooking, and baking for her family are some of her favorite pastimes. It brings her great delight to make her house a home and to encourage other Mommas as they navigate the chaotic and fortunate world of parenting!

Reader Interactions

This is a fantastic dish! I made the adjustments listed below, many of which were suggested by others before me. A) Reduce the following ingredients by one-fifth, the salt by one-quarter, and the chilies by one-third to one-half. B)Increase the availability of fish, since people will unavoidably want more of it. C) If available, substitute Bay scallops for other scallops in the recipe. Preparing the green peppers and mushrooms in butter before adding them to the cream is Option D. E) Just before serving, save a tiny quantity of the cream mixture and combine it with the pasta.

Most helpful critical review

Whoa! What exactly did I miss? I’ve never written a review before, but all of the dishes I’ve tried so far have been really delicious. This one, however, was not. I can see how it may be beneficial if you deleted most of the pepper from the recipe (especially the white pepper). The fact that you have to test the dish first before discovering this is disappointing; what a waste of perfectly fine shrimpscallops. Don’t get me wrong, I adore spicy cuisine, but this was ridiculously peppery, even when I reduced the amount of pepper flakes used.

• 5star values total 945
• 4star values total 223
• 3star values total 46
• 2star values total 21
• 1star values total 16

This is a fantastic dish! I made the adjustments listed below, many of which were suggested by others before me. A) Reduce the following ingredients by one-fifth, the salt by one-quarter, and the chilies by one-third to one-half. B)Increase the availability of fish, since people will unavoidably want more of it. C) If available, substitute Bay scallops for other scallops in the recipe. Preparing the green peppers and mushrooms in butter before adding them to the cream is Option D. E) Just before serving, save a tiny quantity of the cream mixture and combine it with the pasta.

1. Following the reading of a few of other reviews, I would recommend the items listed below.
2. -Prepare the cheese according to package directions.
3. This will provide the customary Alfredo texture and substance without the use of any additional unneeded ingredients.
4. Because the seafood should be added last, you will prevent overcooking it when allowing the sauce to thicken.

• This is a beautifully written recipe that also tastes well.
• The only thing I would have done differently was to use fresh herbs, but I didn’t have any on hand and didn’t want to go out of my way to get some.
• This is something I will most likely not make again.
• I made a few changes to the recipe in order to make it more efficient: When the cream was boiling, I sauteed the seafood separately from the cream before putting the seafood into the cream at the last minute.
• While the seafood was sauteing, I added 1/2 teaspoon of low-salt cajun spice and 2 cloves of chopped garlic to the pan.
• Reserve 1/4 cup of the pasta water to dilute the sauce if it becomes too thick while cooking.
• Pre-warn the pasta dish so that the sauce does not congeal before it is time to serve the pasta.
• Toss the pasta into the bowl, followed by the sauce, which will help the sauce to coat every noodle much more evenly.
• Serve quickly because this meal does not go down well with others.

The consistency of the sauce, on the other hand, is preferred by the majority of people.

DO NOT REDUCE the peppers; instead, INCREASE the amount of liquid.

Adding this to the cream in the skillet dilutes the peppery flavor while maintaining the natural flavor balance and allowing for even MORE (and reduced fat) sauce!

• I made a few minor modifications, such as substituting chicken for the scallops and adding some fresh mushrooms and broccoli.
• It could have needed a little more moisture, and I believe that adding a cup of milk along with a pinch of cornstarch, as suggested by one of the other reviewers, would have made it that much better.
• And one more thing: leftovers aren’t nearly as tasty, so if you don’t need such a large quantity, I’d recommend halving the recipe.
• I used 2 cups of half-and-half and 2 cups of milk for this recipe.
• I did not add much more of the other spice (pepper), but I did add 1/2 teaspoon of cajun spice to the dish.
• Read More The red pepper was removed, and the remaining peppers were cut in half.
• and it was really great.
• It’s not a cheap dish to cook in the Midwest, but it was well worth it for my husband’s birthday supper this year.

The first time I cooked it, I didn’t use any white pepper and it turned out beautifully.

I’ve decided to leave out the white pepper for now.

What exactly did I miss?

This one, however, was not.

The fact that you have to test the dish first before discovering this is disappointing; what a waste of perfectly fine shrimpscallops.

Despite the fact that I believe this has the potential to be a fantastic dish, I am so disappointed that I am unlikely to give it another attempt.