Creamy Garlic Seafood Pasta
Scallops and Shrimp
Indulge in this quick, restaurant-quality pasta. Featuring succulent pan-seared scallops and shrimp in a rich garlic cream sauce with a hint of vibrant chili.
This creamy garlic seafood pasta is a masterclass in balancing rich, indulgent textures with bold, aromatic flavors. By searing the seafood first and building the sauce from the residual butter and oil, you create a complex, professional-grade foundation in minutes. The addition of fresh birds eye chilies cuts through the creaminess, providing just enough heat to keep each bite exciting and perfectly balanced.
Ingredients
- 200 g pasta
- 100 g heavy cream
- 6-8 shrimp, cleaned
- 4-6 scallops
- 3 cloves garlic, minced
- 1-2 birds eye chilies, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- to taste sea salt
- to taste black pepper
- to taste fresh herbs, for garnish
Instructions
- 1Prepare the garlic
Finely mince the garlic cloves on a cutting board using a sharp chefs knife. This will serve as the aromatic base for the pasta sauce.
Tip: Keep your fingers tucked while chopping to maintain safety and speed. - 2Slice the chilies
Thinly slice the red birds eye chilies on a cutting board. These will add a necessary heat to balance the richness of the cream sauce.
Tip: Be careful not to touch your eyes after handling hot chilies. - 3Heat the pan
Place a frying pan over medium heat and pour in a generous amount of olive oil. Ensure the oil coats the surface of the pan evenly.
Tip: Use high-quality extra virgin olive oil for the best flavor profile. - 4Melt the butter
Add a knob of butter to the hot olive oil. Allow it to melt completely until it begins to foam slightly, creating a rich fat base for the sauce.
Tip: Do not let the butter brown too much; keep the heat controlled. - 5Sear the seafood
Add your cleaned shrimp and scallops to the pan. Sear them until they are opaque and fragrant, then remove them from the pan and set aside.
Tip: Sear on high heat briefly to avoid overcooking the delicate seafood. - 6Add the cream
Pour approximately 100g of heavy cream into the pan, mixing it with the residual butter and oil from the seafood. Stir to combine into a smooth base.
Tip: Lower the heat before adding the cream to prevent it from curdling. - 7Sauté the garlic
In the pan with the creamy seafood sauce, add the minced garlic. Stir-fry briefly until fragrant, ensuring it infuses the sauce without burning.
Tip: Keep the heat medium so the garlic releases its aroma slowly into the cream. - 8Combine pasta and sauce
Transfer the pasta, which should still be slightly firm in the center, directly from the boiling water into the pan with the creamy sauce.
Tip: Adding the pasta while slightly undercooked allows it to finish absorbing the sauce for better flavor. - 9Toss to coat
Toss the pasta thoroughly in the creamy sauce over heat. As the sauce thickens and coats the noodles, the texture will become rich and perfectly balanced.
Tip: If the sauce becomes too thick, add a small spoonful of pasta water to adjust the consistency. - 10Add the seafood
Return the previously pan-fried seafood to the pan with the pasta and sauce. Season with black pepper and sea salt to taste, then finish with birds eye chilies for a slight heat.
Tip: Add the chilies last to maintain their vibrant color and ensure the dish isnt overly greasy.
