This rich, creamy seafood pasta dish is made lighter using milk instead of heavy cream! It’s flavorful, comforting and easy to make in just 30 minutes!
A creamy, cozy pasta dish where seafood is the star? Count me in! Easily one of my favourite dishes to eat and something that makes a wonderful meal for special celebrations!
I would eat this pasta dish for date nights, Valentine’s day, birthday dinners, anniversary dinners. This dish is amazing for all of the above! Also Mondays, Tuesdays, and any other day of the week! Ha! You get the picture. It is good. Really good!
Did I mention I’ve lightened up this recipe up quite a bit? Cause I have! While I wouldn’t call it healthy (I mean, it is a pasta dish, after all), it is not as rich in calories as a restaurant version that uses heavy cream! I use milk instead for this dish which helps reduce the fat content significantly! Hooray for that!
How to make Creamy Seafood Pasta
To make this pasta dish, you will need:
- 350g linguini
- 400g large scallops, patted dry (I used U15 count scallops)
- 300g large shrimp, de-shelled and deveined
- 4 tablespoon grape seed oil, divided
- salt and pepper
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups milk
- juice of half a lemon
- 1/3 cup Parmesan cheese
- 3 tablespoons chopped herbs (1 tablespoon each basil, thyme rosemary)
Start by bringing a large pot of water to a boil and add the linguini. Cook it according to package directions. Drain.
While the pasta is boiling, prepare the scallops by seasoning with salt and pepper on both sides. You may need to cook the scallops in batches so as not to overcrowd the pan. In a frying pan, heat 2 tablespoons oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops). Remove scallops and set aside.
Add the shrimp to the pan and cook the shrimp for a few minutes on each side until cooked through. Remove and set aside with the scallops.
Discard oil and clean pan. Heat 2 fresh tablespoons of oil and add the butter to the pan and let it melt. Add the flour and whisk together for about a minute to create a roux. Add the lemon juice, milk, and Parmesan cheese and let simmer for a few minutes.
Combine the scallops, shrimp, pasta and sauce together. Sprinkle with fresh herbs.
Hope you enjoy this decandent (but healthier) dish! Bon appetit!
-Cathy
You may also like:
Healthy Tuscan Chicken Pasta
Creamy Penne with Peas and Crispy Prosciutto
Lightened Up Creamy Seafood Pasta
Ingredients
- 350 g linguini
- 400 g scallops large size, patted dry (I used U15 count scallops)
- 300 g shrimp large size, de-shelled and deveined
- 4 tablespoon grape seed oil divided
- salt and pepper
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 lemon juiced
- 1/3 cup Parmesan cheese grated
- 3 tablespoons herbs chopped (1 tablespoon each basil, thyme rosemary)
Instructions
- Bring a large pot of water to a boil and add the linguini. Cook according to package directions. Drain.
- While the pasta is boiling, prepare the scallops by seasoning with salt and pepper on both sides. You may need to cook the scallops in batches so as not to overcrowd the pan. In a frying pan, heat 2 tablespoons oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops). Remove scallops and set aside.
- Add the shrimp to the pan and cook the shrimp for a few minutes on each side until cooked through. Remove and set aside with the scallops.
- Discard oil and clean pan. Add 2 fresh tablespoons of oil and heat. Add the butter to the pan and let it melt. Add the flour and whisk together for about a minute to create a roux. Add the lemon juice, milk, and Parmesan cheese and let simmer for a few minutes. Season with salt and pepper to taste.
- Combine the scallops, shrimp, pasta and sauce together. Sprinkle with fresh herbs.
