Ingredients
Scale
- 1 lb Large shrimp, peeled and deveined
- 1/2 lb Sea scallops, side muscle removed
- 12 oz Fettuccine or Penne pasta
- 4 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 1 cup Shredded Mozzarella cheese
- 1 tsp Red pepper flakes (optional)
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Start by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until it is just shy of al dente. While the pasta cooks, pat the shrimp and scallops dry with paper towels. This is a crucial step to ensure they sear properly rather than steaming in the pan. Season the seafood lightly with salt and pepper.
- Melt 2 tablespoons of butter in a large, oven-safe skillet over medium-high heat. Add the scallops first, searing for 2 minutes per side until golden brown, then remove them from the pan. Add the remaining butter and the shrimp, cooking for 1 minute per side until pink. Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and whisk in the Parmesan cheese. Bring the sauce to a gentle simmer for 2 to 3 minutes until it begins to thicken.
- Drain the pasta and toss it directly into the skillet with the cream sauce and shrimp. Add the scallops back into the pan. Stir in the lemon juice and half of the parsley. Sprinkle the shredded mozzarella cheese evenly over the top. Place the skillet under a broiler for 2 to 3 minutes, or until the cheese is melted, bubbly, and slightly browned. Garnish with the remaining parsley and serve immediately.
- Cook Time: 20 minutes