Lemon Cream Seafood Pasta for Hanging on to Summer

Name: Lemon Cream Seafood Pasta for Hanging on to Summer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Fettucini; 3 Tablespoons Olive Oil; 1 pound Fresh Scallops; 1 pound Raw Shrimp, Peeled And Deveined; 2 cloves Garlic, Minced; 4 Tablespoons Capers, Drained And Rinsed; 1/2 cups Dry White Wine; 1 whole Lemon, Juiced; 1/2 cups Quartered Baby Portabella Mushrooms; 2 cups Heavy Cream; 1/2 teaspoons Ground White Pepper; 1/2 teaspoons Kosher Salt; 1- 1/2 Tablespoon Fresh Parsley, Chopped

Servings: persons

16 ounces, weight Fettucini
3 Tablespoons Olive Oil
1 pound Fresh Scallops
1 pound Raw Shrimp, Peeled And Deveined
2 cloves Garlic, Minced
4 Tablespoons Capers, Drained And Rinsed
1/2 cups Dry White Wine
1 whole Lemon, Juiced
1/2 cups Quartered Baby Portabella Mushrooms
2 cups Heavy Cream
1/2 teaspoons Ground White Pepper
1/2 teaspoons Kosher Salt
1- 1/2 Tablespoon Fresh Parsley, Chopped

1
Boil water and cook pasta to al dente according to package directions.
2
Heat olive oil in a large saute pan over medium-high heat.
3
Sprinkle scallops lightly with salt and cracked black pepper.
4
When oil is hot, place scallops in pan, searing both sides for 3-4 minutes until a light brown crust starts.
5
Remove scallops to pan and keep covered while preparing the sauce.
6
In the same saute pan, add minced garlic and capers.
7
Cook for 30 seconds before adding the white wine and the lemon juice while stirring.
8
When the liquid is reduced by half (2-4 minutes), add shrimp and mushrooms and cook for 2 minutes (1 minute per side for the shrimp), until shrimp start to turn pink.
9
Pour in the heavy cream.
10
Season with white pepper kosher salt to taste.
11
Continue to cook until sauce begins to thicken, approximately 3 minutes.
12
Remove from heat.
13
Toss pasta in sauce and plate.
14
Top with seared scallops and fresh parsley.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 ounces, weight Fettucini, 3 Tablespoons Olive Oil, 1 pound Fresh Scallops, 1 pound Raw Shrimp, Peeled And Deveined, and more.

Yes, Lemon Cream Seafood Pasta for Hanging on to Summer falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!