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! This Lightened up Creamy Seafood Pasta is a personal favorite. It’s wonderfully comforting, easy to make, and made a bit healthier by foregoing heavy cream.
Since it is not as rich in calories as a restaurant version that use heavy cream, that means you can indulge in it more often, right? I’d like to think so.
This dish looks elegant but is not difficult to make. That’s why we think this Lightened up Creamy Seafood Pasta makes a wonderful meal for special celebrations such as date nights, Valentine’s day, birthday dinners, or anniversary dinners. Also Mondays, Tuesdays, and any other day of the week!
It’s so good, you’ll want to make it any chance you get.
Ingredients in Creamy Seafood Pasta
- Pasta: I used linguine in this recipe but you can replace it with any pasta. I personally find long pasta noodles look more elegant in this dish but feel free to swap in whatever pasta shape you like.
- Large scallops: I used U15 count scallops. If you can’t find large scallops, you can swap in smaller ones.
- Large shrimp: de-shelled and deveined
- Oil: Used to pan fry the scallops and shrimp. I use grape seed oil but any mild tasting frying oil can be used.
- Butter
- Flour: used to create a roux with the butter that will thicken the sauce. Since milk is thinner than heavy cream, this roux is what is needed to make a thick sauce.
- Milk: I used 2% milk but whole milk, 1%, or even skim can be used.
- Lemon juice
- Parmesan cheese
- Herbs: fresh basil, thyme rosemary.
- Seasoning: salt and pepper
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Creamy Seafood Pasta
1. Cook the pasta: Start by bringing a large pot of water to a boil and add the linguine. Cook it according to package directions. Drain.
2. Cook the scallops: 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.
3. Cook the shrimp: 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.
4. Make the sauce: 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.
5. Combine and serve. Combine the scallops, shrimp, pasta and sauce together. Sprinkle with fresh herbs.
Storing leftovers and reheating
To store leftovers, cool the pasta dish completely and then transfer it to an airtight container. It can be stored in the fridge this way for a couple of days.
To reheat, transfer the leftover pasta to a pot or large skillet. Add a little milk or water to rehydrate the pasta. Stir gently over medium heat until it is heated through.
Hope you enjoy this decadent (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 (or another mild tasting oil for pan frying the seafood)
- 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.
