Imagine a dish that transforms ordinary pasta into a gourmet experience with a burst of tangy orange, succulent seafood, and luxurious cream sauce. This Scallops and Shrimp Orange Cream Sauce with Pasta isn't just a meal—it's a culinary journey that will transport your taste buds to the sun-drenched coasts of Italy, delivering restaurant-quality flavor right in your own kitchen. Perfect for date nights, impressing guests, or treating yourself to a sophisticated dinner, this recipe promises to elevate your home cooking game with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 lb scallops
- 1 lb shrimp, peeled and deveined
- 1 cup heavy cream
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing your ingredients. Measure out 8 oz of pasta, 1 lb of scallops, and 1 lb of peeled and deveined shrimp. Mince 2 cloves of garlic and set aside. Zest one orange to obtain about 1 tablespoon of orange zest, and then juice the orange to get 1/2 cup of orange juice. Also, have your heavy cream ready, and chop fresh parsley for garnish.
- In a large pot, bring salted water to a boil. Once boiling, add the pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a tablespoon of olive oil or butter to the skillet. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Next, add the scallops to the skillet in a single layer. Season them with salt and pepper. Cook the scallops for about 2-3 minutes on one side until they are golden brown, then flip them over and cook for an additional 2-3 minutes until they are opaque and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, add the shrimp. Season with salt and pepper and cook for about 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside with the scallops.
- In the same skillet, pour in the heavy cream and orange juice. Stir to combine and bring the mixture to a gentle simmer. Add the orange zest and mix well. Allow the sauce to simmer for about 3-5 minutes until it thickens slightly.
- Once the sauce has thickened, return the cooked scallops and shrimp to the skillet. Toss them gently in the sauce to coat evenly. Cook for an additional 1-2 minutes to heat through.
- Drain the pasta and add it directly to the skillet with the scallops and shrimp. Toss everything together until the pasta is well coated with the orange cream sauce.
- Serve the pasta in bowls, garnished with freshly chopped parsley. Enjoy your Scallops and Shrimp Orange Cream Sauce with Pasta!
Tips
- Always pat scallops and shrimp dry before cooking to ensure a perfect golden sear.
- Use fresh orange zest for the most vibrant citrus flavor.
- Don't overcook seafood—scallops and shrimp cook quickly and can become rubbery if left too long.
- Use a heavy-bottomed skillet for even heat distribution and better sauce development.
- Time your pasta cooking so it's ready just as the sauce is finished for the best texture.
- For extra richness, consider adding a splash of white wine to the sauce.
- Use high-quality, fresh seafood for the most delicious results.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 45g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 250mg
