Shrimp and Scallops in Garlic Cream Sauce Recipe

Name: Shrimp and Scallops in Garlic Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus 2 tablespoons; 5 cloves garlic, finely chopped; 4 cloves shallots, chopped; 2 cups white wine; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish; 1 teaspoon chopped thyme leaves; 2 cups heavy cream; 1 1/2 pounds (20/30 count) sea scallops; 1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on; 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment; 1/2 cup grated Pecorino Romano

Servings: persons

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

1
Special Equipment: A fine strainer
2
In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes.
3
Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half.
4
Using a fine strainer, strain the reduction into a clean saucepan and add the cream.
5
Over low heat, let the sauce reduce to medium thickness.
6
To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place.
7
Then use the same pan to saute shrimp just until pink, and remove to the utility platter.
8
Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top.
9
Transfer to a serving dish, and sprinkle with cheese, as garnish.
10
Arrange shrimp and scallops on top and garnish with basil sprigs.

862

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 12 ingredients. The key ingredients include: 1/4 cup olive oil, plus 2 tablespoons, 5 cloves garlic, finely chopped, 4 cloves shallots, chopped, 2 cups white wine, and more.

Yes, Shrimp and Scallops in Garlic Cream Sauce 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.

Shrimp and Scallops in Garlic Cream Sauce

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