Prepare to embark on a culinary journey that will transport your taste buds straight to the Italian coastline! This luxurious Scallop and Prawn Cream Pasta is not just a meal—it's a restaurant-quality experience you can create in your own kitchen. Imagine perfectly seared succulent scallops and tender prawns nestled in a rich, velvety Parmesan cream sauce, all intertwined with perfectly cooked pasta. Whether you're looking to impress a special someone or treat yourself to a gourmet dinner, this recipe promises to elevate your home cooking game and leave everyone craving more.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 lb scallops
- 1 lb prawns, peeled
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by gathering all your ingredients. Ensure the scallops and prawns are peeled and ready to use. Rinse them under cold water and pat dry with paper towels to remove excess moisture.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a tablespoon of olive oil or butter to the skillet, allowing it to melt and coat the bottom of the pan.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to let it burn.
- Add the scallops to the skillet in a single layer. Sear them for about 2-3 minutes on one side until they develop a golden crust. Flip the scallops and cook for an additional 2-3 minutes until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, add the prawns. Cook for about 2-3 minutes, stirring occasionally, until they turn pink and are cooked through. Remove the prawns from the skillet and set aside with the scallops.
- Lower the heat to medium-low and pour the heavy cream into the skillet. Stir gently, scraping up any browned bits from the bottom of the pan. Allow the cream to simmer for about 2-3 minutes until it thickens slightly.
- Add the grated Parmesan cheese to the cream, stirring continuously until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained pasta to the skillet with the cream sauce, tossing to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Gently fold in the cooked scallops and prawns, ensuring they are evenly distributed throughout the pasta.
- Serve the scallop and prawn cream pasta hot, garnished with freshly chopped parsley for a pop of color and freshness. Enjoy your delicious Italian dish!
Tips
- Pat your seafood completely dry before cooking to ensure a beautiful golden sear
- Don't overcrowd the skillet when cooking scallops and prawns—cook in batches for best results
- Use fresh, high-quality seafood for the most authentic and delicious flavor
- Reserve pasta water before draining—it's a secret weapon for adjusting sauce consistency
- Watch your cooking times carefully: scallops and prawns cook quickly and can become rubbery if overcooked
- Use a heavy-bottomed skillet for even heat distribution and better sauce development
- Fresh parsley isn't just a garnish—it adds a bright, fresh flavor that complements the rich cream sauce
Nutrition Facts
Calories: 904kcal
Carbohydrates: 47g
Protein: 63g
Fat: 51g
Saturated Fat: 30g
Cholesterol: 365mg
