Creamy Seafood Pasta
This Creamy Seafood Pasta is a delightful indulgence! Shrimp and scallops in a luscious cream cheese sauce over fusilli make for a satisfying dish.
Servings: 4 servings
Ingredients
- 2 cups uncooked pasta (fusilli)
- 1 lb raw shrimp (peeled and deveined)
- 1 lb scallops
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 4 oz Philadelphia cream cheese
- Salt and pepper to taste
- Chopped parsley for garnish
- Lemon wedges for garnish
Instructions
- In a large pot, bring salted water to a boil. Add 2 cups of fusilli pasta and cook according to the package instructions until al dente. Once cooked, reserve about ½ cup of pasta water, then drain the pasta in a colander and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the raw shrimp and scallops to the skillet. Season with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until the shrimp turn pink and the scallops are opaque.
- Reduce the heat to low and add the 4 oz of Philadelphia cream cheese to the skillet. Stir until the cream cheese melts and combines with the seafood, creating a creamy sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Add the cooked pasta to the skillet and gently toss everything together until the pasta is evenly coated with the creamy seafood sauce.
- Serve the Creamy Seafood Pasta warm, garnished with chopped parsley and lemon wedges on the side for a fresh burst of flavor.
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
Notes
- For added color, consider using seasonal vegetables like asparagus or cherry tomatoes.
- Try different pasta shapes like penne or linguine based on your preference.
- Incorporate other seafood like crab or lobster for a luxurious twist.