Apr 28, 2023, Updated Aug 15, 2024
How to Serve it
Your seafood pasta is ready; now it’s time to serve it with flair.
This cream sauce for pasta of any kind is soooo easy and delicious that I have been making it on repeat for months. It consists of butter, cream and a combination of two cheeses that thicken the sauce beautifully with a subtle milky, nutty flavour. It’s as easy as boiling water.
Well, easier even. You only have to simmer.
The seafood part of the recipe is super quick-cooking and delicious, and truly not difficult either.
I’m offering a few tips and tricks to prepare it really nicely (with a beautiful sear and juicy, perfectly-cooked doneness).
Scallops and Shrimp – The stars of the show. These tender seafood treasures add texture to every bite, and the juices add lots of seafood flavor to the pasta cream sauce. Choose “dry” scallops specifically, or ones that say “without brine or preservatives added”. Slightly less expensive scallops will be plumped up with salt water (so really, they’re not cheaper because you’re paying for that extra water weight). The water releases as they cook, so they will never sear(and they don’t taste as good). You could steam some cleaned mussels or clams right in the sauce. Mozzarella and Parmesan Cheese – Grated and combined to make a creamy, cheesy sauce that your taste buds are sure to remember. Choose basic pizza mozzarella that is sold in a brick. Save your fresh mozza for another purpose, where it will be the star. (Like One-Pot Cheesy Lasagna perhaps?) Pasta – Reach for linguine, spaghettini, spaghetti or angel hair pasta for the sake of speediness or choose another favourite pasta shape. Thin pasta noodles are the perfect pasta for this dish. The delicate and thin strands cling to the delectable cream sauce, making every forkful a perfect bite. I love angel hair or spaghettini pasta because it cooks in just a couple of minutes. Creamy seafood pasta sooner, I’m in! If you prefer a broader noodle, go ahead and swap in fettuccini or pappardelle (and you must also try this delicious mushroom pappardelle recipe!). Garlic – A staple ingredient in almost every savory recipe, garlic adds a rich and intense flavor that complements the seafood and cheese. Heavy Cream – This ingredient is crucial for a rich cream sauce for pasta. Butter, Olive Oil, Salt, and Pepper – For cooking the seafood to perfection and adding an extra layer of flavor to the dish. Fresh Parsley or Chives – To add a pop of freshness and color to the final dish.
Cook the Garlic: Mince one clove of garlic and cook it in a Dutch oven with butter until softened. Add Heavy Cream: Whisk in a cup of heavy cream and bring to a simmer. Add Cheese: Grate parmesan cheese and mozzarella. Remove the saucepan from the heat and whisk the cheeses into the cream sauce until it becomes smooth. Combine sauce and pasta: Once the pasta is cooked, toss it with the garlic cream sauce. Add the Seafood: Add the shrimp and scallops into the sauce, or top the servings individually to maintain the beautiful sear. Garnish and Serve: Sprinkle some fresh parsley or chives on top of the pasta and serve immediately.
Next reading: Super Creamy Cheese Sauce for Mac and Cheese (learn how to ensure your cheese sauces turn out smooth, never grainy, every time!)
Plating is key: Take time to twist your pasta artfully onto plates, leaving a few pieces of shrimp and scallops to place on top. Add a garnish: Finish your pasta with some fresh basil, parsley, or chives which will not only add a pop of color but also add a little freshness to your dish. A sprinkle of black pepper, lemon zest and/or some lemon slices would also be nice.
Make Ahead and Storage Tips
Prep ahead: The pasta cream sauce can also be made a day ahead, stored in the fridge and then gently reheated in the microwave or on low heat on the stove when needed. Store leftovers: If you have some leftovers, wait for the sauce to cool down and transfer everything to an airtight container. It will last up to 3 days in the refrigerator. Reheating leftovers: To reheat, place your pasta and seafood into a microwave-safe bowl and microwave for a few seconds. Alternatively, you can place the pasta in a saucepan along with a small amount of whole milk or cream, reheat on medium-low heat and stir until the pasta and seafood are heated through.
Try These Italian Recipes Next:
Tuscan Chicken The Ultimate Gnocchi Sauce Recipe Slow Cooker Lasagna Asiago Tortelloni Alfredo with Grilled Chicken The Best Meat Sauce Veal Scallopine Pizza with Biscuit Dough Crust Lazy Lasagna with Just 3 Ingredients Old-Fashioned Baked Macaroni and Cheese
