Pasta with seafood in cream souce là món gì

Shrimp and bay scallops get together in this delicious seafood pasta recipe. The seafood, along with sauteed mushrooms, cream, and Parmesan cheese make this a rich, delicious pasta dish. Fix the dish for a family meal or make it for a dinner party. It's easily divided for a more intimate dinner for two.

You can make this with all shrimp if you like, or add chunks of fish, lobster, or crabmeat to the seafood mixture. The recipe calls for rotini, but any similar pasta may be used. It would be excellent with spaghetti or linguine as well.

Enjoy this tasty pasta meal any night of the week with a tossed salad or fresh sliced tomatoes and garlic bread.

Serve the pasta in wide, shallow bowls with a tossed salad on the side and crusty French or Italian bread.​

• 6 tablespoons unsalted butter
• 1 clove garlic, halved
• 16 ounces fresh sliced mushrooms
• 2 pounds bay scallops
• 1 pound shrimp, peeled and deveined
• 16 ounces linguine pasta
• 1 1/2 cups whipping cream
• 3/4 cup grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon finely chopped fresh parsley, for garnish

1. Gather the ingredients. The Spruce / Qi Ai
2. Melt the butter in a large skillet or saute pan over medium heat. Add the halved garlic clove. Add the sliced mushrooms and cook until they are tender and lightly browned. Remove garlic pieces. The Spruce / Qi Ai
3. Add the bay scallops and shrimp to the sauteed mushrooms and continue cooking, stirring frequently, for about 6 minutes, or until the shrimp are pink and opaque. The Spruce / Qi Ai
4. In a large pot, cook the pasta in boiling salted water following the package directions. Drain and return to the cooking pot. The Spruce / Qi Ai
5. Add cream and Parmesan cheese to the pasta and toss well. The Spruce / Qi Ai
6. Add the mushroom and seafood mixture to the pasta along with the pan juices. Toss to combine the ingredients and then season with salt and freshly ground black pepper to taste. The Spruce / Qi Ai
7. Serve garnished with chopped fresh parsley. The Spruce / Qi Ai

Recipe Variations

• Replace the shrimp or scallops with some lobster or chunks of firm white fish, or use sea scallops (horizontally sliced or quartered) instead of the bay scallops.
• Replace the rotini with another pasta shape. Fusilli, gemelli, radiatori, farfalle, penne, macaroni, or cavatelli are all good shapes to use in this recipe.
• Lighten the recipe up a bit with half-and-half or light cream instead of heavy cream.
• A dash of nutmeg adds flavor to seafood cream sauce.
• For a more pronounced garlic flavor, add 1 medium clove of pressed garlic along with the scallops and shrimp.

Nutrition Facts (per serving)756 Calories 40g Fat 40g Carbs 60g Protein

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Nutrition Facts Servings: 6 Amount per serving Calories 756 % Daily Value*Total Fat 40g 51% Saturated Fat 24g 119%Cholesterol 330mg 110%Sodium 2023mg 88%Total Carbohydrate 40g 15% Dietary Fiber 3g 11% Total Sugars 4gProtein 60g Vitamin C 4mg 22% Calcium 245mg 19% Iron 4mg 20% Potassium 995mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scallops and shrimp gently poached in a creamy tomato sauce, tossed with pasta, fresh parsley and parmesan cheese for a simple but decadent dish.

You really can’t beat a warm bowl of pasta, but seafood pasta is truly unlike anything else. It’s something I used to only order at restaurants, because it can be intimidating cooking seafood at home. But once I realized how much better (and cheaper) it is to make at home, its been a go-to for date night ever since!

What You Need To Make Seafood Pasta with Tomato Cream Sauce

The beauty in this dish is that the seafood poaches right in the tomato cream sauce, so all you have to do is boil some pasta & dinner is ready!

• Olive Oil
• Yellow Onion
• Kosher Salt
• Garlic
• Dried Parsley
• Garlic Powder
• Dried Basil
• Dried Oregano
• Black Pepper
• Tomato Paste
• White Wine
• Tomato Puree
• Heavy Cream
• Spaghetti
• Bay Scallops (I love to get my seafood from Whole Foods!)
• Shrimp
• Fresh Parsley
• Parmesan Cheese
  

How to Make Seafood Pasta

Begin by cooking the onions, garlic, seasonings and spices together until fragrant. Then add tomato paste and white wine to deglaze the pan. Making sure to scrape the bottom of your pan with a wooden spoon to get all the browned bits (that’s all the flavor). Then add tomato puree and cook for 30 minutes.

With 10 minutes remaining on the sauce, add the cream and stir to combine.

Once the sauce has finished cooking, add the chopped seafood and stir to make sure all of the seafood is in the liquid. Poach the seafood for 4-5 minutes, until just cooked through. Add the cooked pasta and stir to combine everything.

Finish with fresh chopped parsley and parmesan cheese! Enjoy!

For more pasta recipes, check out my Spaghetti Carbonara, Creamy Chicken Pasta or Cheesy Pumpkin Pasta with Bacon and Gruyere!

• 2 tablespoons Olive Oil
• 1 medium Yellow Onion small diced
• 1 teaspoon Kosher Salt
• 3 cloves Garlic minced or grated
• ½ teaspoon Garlic Powder
• ½ teaspoon Dried Parsley
• ½ teaspoon Dried Basil
• ½ teaspoon Dried Oregano
• ½ teaspoon Black Pepper
• 1 tablespoon Tomato Paste
• 4 tablespoons White Wine
• 24 oz Tomato Puree
• 8 oz Heavy Cream
• 1 lb Spaghetti
• 1 lb Bay Scallops
• 1 lb medium Shrimp cleaned and cut into bite-sized pieces
• ¼ cup chopped Parsley for serving
• ¼ cup grated Parmesan Cheese for serving
• Heat olive oil in a large sauté pan over medium heat. Once hot, add onions and season with kosher salt. Cook for 5-7 minutes, until onions are translucent. 2 tablespoons Olive Oil, 1 medium Yellow Onion, 1 teaspoon Kosher Salt
• Add garlic and cook for 1 minute, until garlic becomes fragrant. Once fragrant, add garlic powder, dried parsley, dried basil, dried oregano, and black pepper. Stir to distribute spices and cook for 2 minutes. 3 cloves Garlic, ½ teaspoon Garlic Powder, ½ teaspoon Dried Parsley, ½ teaspoon Dried Basil, ½ teaspoon Dried Oregano, ½ teaspoon Black Pepper
• Next, add tomato paste and cook for 1-2 minutes, until paste is distributed and begins to stick to the bottom of the pan. 1 tablespoon Tomato Paste
• Turn heat to high and add white wine. Using a wooden spoon, scrape the bottom of the pan while the wine bubbles to release any browned bits. Reduce wine by half, then turn heat to low. 4 tablespoons White Wine
• Add tomato puree and stir to combine. Taste and adjust any seasoning needed. Bring mixture to a low boil, then reduce to a simmer. Partially cover and cook for 30 minutes. 24 oz Tomato Puree
• Bring a large pot of heavily salted water to boil, and cook spaghetti according to package. 1 lb Spaghetti
• With 10 minutes remaining on the sauce, add cream and stir to combine 8 oz Heavy Cream

Once the sauce has cooked, turn the heat to medium and add chopped seafood. Poach seafood in the sauce for 4-5 minutes, then add pasta to the sauce. Stir to combine everything and finish with fresh chopped parsley and parmesan cheese.