Lemon Cream Seafood Pasta for Hanging on to Summer Recipe

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.

No additional tips available.

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

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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.

Lemon Cream Seafood Pasta for Hanging on to Summer

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